| Revision as of 20:17, 6 May 2012 editHelpful Pixie Bot (talk | contribs)Bots571,497 editsm ISBNs (Build KC)← Previous edit | Revision as of 15:07, 7 July 2012 edit undoMindmatrix (talk | contribs)Autopatrolled, Administrators187,621 edits add {{Infobox prepared food}}; formatting: 2x whitespace, heading-style (using Advisor.js)Next edit → | ||
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| {{Infobox prepared food | |||
| | name = Seolleongtang | |||
| ⚫ | | image = ] | ||
| | caption = | |||
| | alternate_name = | |||
| | country = ] | |||
| | region = ] | |||
| | creator = | |||
| | course = | |||
| | type = ] | |||
| | served = | |||
| | main_ingredient = Ox bones, ], other ] cuts | |||
| | variations = | |||
| | calories = | |||
| | other = | |||
| }} | |||
| {{Infobox Korean name | {{Infobox Korean name | ||
| ⚫ | | |
||
| |hangul=설렁탕 | |hangul=설렁탕 | ||
| |hanja={{linktext|先|農|湯}} | |hanja={{linktext|先|農|湯}} | ||
| |rr=Seolleongtang |
|rr=Seolleongtang | ||
| |mr=Sŏllŏngt'ang}} | |mr=Sŏllŏngt'ang}} | ||
| '''''Seolleongtang''''' is a ]n broth soup made from ox bones (mostly leg bones), ] and other cuts. Seasoning is generally done at the table according to personal taste by adding ], ground black pepper, red pepper, minced garlic, or chopped spring onions. It is a local dish of ].<ref>Kim, Violet ''CNN Go''. 6 April 2012. Retrieved 2012-04-12</ref> | '''''Seolleongtang''''' is a ]n broth ] (soup) made from ox bones (mostly leg bones), ] and other cuts. Seasoning is generally done at the table according to personal taste by adding ], ground black pepper, red pepper, minced garlic, or chopped spring onions. It is a local dish of ].<ref>Kim, Violet ''CNN Go''. 6 April 2012. Retrieved 2012-04-12</ref> | ||
| ''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 ] and several side dishes; the rice is sometimes added directly to the soup.<ref> at ]{{ko icon}}</ref> | ''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 ] and several side dishes; the rice is sometimes added directly to the soup.<ref> at ]{{ko icon}}</ref> | ||
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| In the ], Koreans regularly made nationwide sacrifices to their ancestors, such as ] (the legendary founder of the kingdom of ]). The nationwide sacrifice was called ''Seonnong''je (hangul: 선농제; hanja: ]]], ''Seonnong'' meaning "venerated farmer"), and the altar for the sacrifice was called ''Seonnong dan'' (hangul: 선농단; hanja: ]]]), which dates back to the ].<ref name="seonnongdan doosan">{{ko}} at ]</ref> | In the ], Koreans regularly made nationwide sacrifices to their ancestors, such as ] (the legendary founder of the kingdom of ]). The nationwide sacrifice was called ''Seonnong''je (hangul: 선농제; hanja: ]]], ''Seonnong'' meaning "venerated farmer"), and the altar for the sacrifice was called ''Seonnong dan'' (hangul: 선농단; hanja: ]]]), which dates back to the ].<ref name="seonnongdan doosan">{{ko}} at ]</ref> | ||
| King ] 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.<ref name="seonnongdan doosan"/> |
King ] 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.<ref name="seonnongdan doosan"/> | ||
| ''Seonnongtang'' is now called ''seolleongtang'' for easier pronunciation. The phonetic values have changed as follows: | ''Seonnongtang'' is now called ''seolleongtang'' for easier pronunciation. The phonetic values have changed as follows: | ||
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| * Seonnongtang (선농탕, Sŏnnongt'ang) > Seollongtang (설롱탕, Sŏllongt'ang) > Seolleongtang (설렁탕, Sŏllŏngt'ang) | * 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. | The first change is a consonant ] 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 ] word ''sju-ru'' or ''sjullu'', which means "broth."<ref>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 978-89-5638-667-6</ref> | It has also been proposed that the word ''seolleong'' derives from the ] word ''sju-ru'' or ''sjullu'', which means "broth."<ref>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 978-89-5638-667-6</ref> | ||
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| Among common mis-beliefs related to the dish, the name may come from its snowy white color and hearty taste, so ''seolleongtang'' was named "]" in ] (literally "snowy thick soup"). Therefore, several Korean dictionaries say that the ] spelling such as 雪濃湯 is an incorrect usage for the dish.<ref> ''National Institute of the Korean Language''. Retrieved 2007-01-19 {{ko icon}}</ref> Nevertheless, the misspelling<ref>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)</ref> is used to refer to the soup in ].<ref> ''New Tang Dynasty Television''. 20 March 2008. Retrieved 2012-04-12 {{zh icon}}</ref><ref> ''Korea Tourism Organization''. 9 January 2006. Retrieved 2012-04-12 {{zh icon}}</ref><ref> ''Epoch Times''. 1 March 208. Retrieved 2012-04-12 {{zh icon}}</ref> | Among common mis-beliefs related to the dish, the name may come from its snowy white color and hearty taste, so ''seolleongtang'' was named "]" in ] (literally "snowy thick soup"). Therefore, several Korean dictionaries say that the ] spelling such as 雪濃湯 is an incorrect usage for the dish.<ref> ''National Institute of the Korean Language''. Retrieved 2007-01-19 {{ko icon}}</ref> Nevertheless, the misspelling<ref>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)</ref> is used to refer to the soup in ].<ref> ''New Tang Dynasty Television''. 20 March 2008. Retrieved 2012-04-12 {{zh icon}}</ref><ref> ''Korea Tourism Organization''. 9 January 2006. Retrieved 2012-04-12 {{zh icon}}</ref><ref> ''Epoch Times''. 1 March 208. Retrieved 2012-04-12 {{zh icon}}</ref> | ||
| == |
==See also== | ||
| {{Commons category}} | {{Commons category}} | ||
| * ], beef short rib soup | * ], beef short rib soup | ||
Revision as of 15:07, 7 July 2012
 | |
| Type | Guk |
|---|---|
| Place of origin | Korea |
| Region or state | Seoul |
| Main ingredients | Ox bones, brisket, other beef cuts |
![[REDACTED]](https://u3vuiephb.global.ssl.fastly.net/File:Commons-logo.svg){kind=link}
| Seolleongtang | |
| Hangul | 설렁탕 |
|---|---|
| Hanja | 先農湯 |
| Revised Romanization | Seolleongtang |
| McCune–Reischauer | Sŏllŏngt'ang |
Seolleongtang is a Korean broth tang (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 chopped spring onions. It is a local dish of Seoul.
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.
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.
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.
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."
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. Nevertheless, the misspelling is used to refer to the soup in hanja.
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
- Kim, Violet "Food map: Eat your way around Korea" CNN Go. 6 April 2012. Retrieved 2012-04-12
- Seolleongtang at Doosan EncyclopediaTemplate:Ko icon
- ^ 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 978-89-5638-667-6
- "표준국어대사전 雪濃湯" National Institute of the Korean Language. Retrieved 2007-01-19 Template:Ko icon
- 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)
- "你好韓國：充滿傳統趣味的 民俗村" New Tang Dynasty Television. 20 March 2008. Retrieved 2012-04-12 Template:Zh icon
- "Regional specialities: Seoul: Seolleongtang" Korea Tourism Organization. 9 January 2006. Retrieved 2012-04-12 Template:Zh icon
- "早出晚歸勤勞作 韓菜炭香 豆腐村" Epoch Times. 1 March 208. Retrieved 2012-04-12 Template:Zh icon