Seolleongtang: Difference between revisions
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* [[Samgyetang]], chicken ginseng soup |
* [[Samgyetang]], chicken ginseng soup |
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* [[Haejangguk]], soups eaten as a hangover remedy |
* [[Haejangguk]], soups eaten as a hangover remedy |
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* [[Gomguk]] |
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* [[Guk]] |
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* [[Korean cuisine]] |
* [[Korean cuisine]] |
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* [[List of Korean dishes]] |
* [[List of Korean dishes]] |
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Revision as of 15:53, 18 April 2011
| Seolleongtang | |
 | |
| Korean name | |
|---|---|
| Hangul | 설렁탕 |
| Hanja | |
| Revised Romanization | Seolleongtang |
| McCune–Reischauer | Sŏllŏngt'ang |
Seolleongtang is a Korean soup made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pepper, minced garlic, or minced spring onions. Seolleongtang is typically simmered over a low flame over a period of several hours to an entire day, to allow the flavor to be gradually extracted from the bones. It has a milky off-white, cloudy appearance and is normally eaten together with rice and several side dishes; the rice is sometimes added directly to the soup.[1]
History and etymology
In the Joseon dynasty, Koreans regularly made nationwide sacrifices to their ancestors, such as Dangun (the legendary founder of the kingdom of Gojoseon). The nationwide sacrifice was called Seonnongje (hangul: 선농제; hanja: 先農祭, Seonnong meaning "venerated farmer"), and the altar for the sacrifice was called Seonnong dan (hangul: 선농단; hanja: 先農壇), which dates back to the Silla Dynasty.[2] King Seongjong had visited the sacrifice himself, and had eaten a meal with the people of Joseon. In order to increase the food supply in Joseon, King Seongjong ordered them to invent dishes that could feed the maximum number of people using the least amount of ingredients, and seonnongtang (tang meaning "soup") was one of these.[2]
Seonnongtang is now called seolleongtang for easier pronunciation. The phonetic values have changed as follows:
- Seonnongtang (선농탕, Sŏnnongt'ang) > Seollongtang (설롱탕, Sŏllongt'ang) > Seolleongtang (설렁탕, Sŏllŏngt'ang)
The first change is a consonant liquidization making the two "N" sounds into softer "L" sounds for easy pronunciation. The second change is a vowel harmonization of the "O" sound affected by the "Ŏ" sound.
It has also been proposed that the word seolleong derives from the Mongolian word sju-ru or sjullu, which means "broth."[3]
Among common mis-beliefs related to the dish, the name may come from its snowy white color and hearty taste, so seolleongtang was named "雪濃湯" in hanja (literally "snowy thick soup"). Therefore, several Korean dictionaries say that the hanja spelling such as 雪濃湯 is an incorrect usage for the dish.[4][5][6][7] Nevertheless, the misspelling[8] is used to refer to the soup in the Hanja.[9][10][11][12][13][14][15]
See also
- Galbitang, beef short rib soup
- Samgyetang, chicken ginseng soup
- Haejangguk, soups eaten as a hangover remedy
- Gomguk
- Guk
- Korean cuisine
- List of Korean dishes
References
- ^ Template:Ko Seolleongtang at Doosan Encyclopedia
- ^ a b Template:Ko Seonnong dan at Doosan Encyclopedia
- ^ Kim Ki-seon (김기선), "Cultural Exchange History between Korea and Mongolia" (한몽문화교류사), Chapter 10 'Soora and seolleongtang' (수라와 설렁탕). Publishing Company Minsokwon, Seoul, 2008. ISBN 9788956386676
- ^ 표준국어대사전 / National Institute of the Korean Language (Naver.com mirror): 雪濃湯; accessed 2007-01-19.
- ^ 어원을 찾아서: 설렁탕, from 우리말 사랑집; accessed 2007-01-20
- ^ "설농-탕 雪濃-湯" (in Korean). Empas Korean Dictionary. Retrieved 2008-06-13.
- ^ 風神祭와 先農祭의 민속과 어원, On the Etymological Approach for the Korean Word 'PUNGSINJE' & 'SEONNONGJE' 최창렬, 어학, Vol.16 , pp. 5-19 (1989)
- ^ 風神祭와 先農祭의 민속과 어원, On the Etymological Approach for the Korean Word 'PUNGSINJE' & 'SEONNONGJE' 최창렬, 어학, Vol.16 , pp. 5-19 (1989)
- ^ Mandarin Chinese Wikipedia entry
- ^ Chinese-language source
- ^ Chinese-language source
- ^ Chinese-language source; name given in simplified form, 雪浓汤
- ^ Chinese-language cookbook
- ^ Chinese-language source
- ^ Chinese-language Wikipedia article