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Jeju Momguk

17 May

Momguk, a thick pork and seaweed soup, is a dish native to Jeju. This soup is primarily comprised of seaweed, kimchi, and a pork broth that is thickened by adding buckwheat flour. Momguk is more of a ceremonial dish than it is a daily one. It has historically been served at celebrations and funerals and symbolizes the communal nature of the island.  Before Jeju became a major tourist destination, it struggled economically. Because of this, the slaughtering of the momguk pig was a symbolic event signalling the beginning of an important function.The whole pig was then prepared in the soup and served to everyone in the community. The fact that a luxurious food, like pork, was expected to be shared throughout the community clearly shows why momguk is a historically festive dish. Additionally, people were sure to make momguk last; in addition to using every part of the pig, water and ingredients would be added to make the dish last about nine days. Although the dish smells terrible when cooked the traditional way, it is a good soup and a great representation of native Jeju cuisine.

A bowl of Jeju Momguk (Courtesy of Paxhanti)

Sources:

The Kimchi Chronicles: The Jeju Chronicles

Jeju momguk and yukgaejang

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Posted by on May 17, 2012 in Food, History

 

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