Kongnamul Gukbap, Jeonju, South Korea. Shockey was first inspired to write this book after learning about South Korean haejangguk, which essentially translates to “hangover soup.” Drinking culture is so prevalent in South Korea that haejangguk isn’t a single soup—it’s a genre. Each region of South Korea specializes in its own style of haejangguk, with restaurants devoted to the single dish. In Seoul, the haejangguk might be made with congealed ox blood; in Jeonju, the most common style of hangover soup is called kongnamul gukbap and made with beansprouts, which are high in the amino acid asparagine, which has hangover-curing properties.
Pickle Brine Bloody Mary, U.S. A U.S. cocktail by way of Russia and Poland (see Antoni, above), this version of the quintessential hair-of-the-dog drink adds pickle juice—that beloved Eastern European hangover remedy—for even more salt to help replenish electrolytes. If mixing up a Bloody is too much effort, you can also throw back the essential idea with a pickleback: a shot of whiskey (or any spirit), followed by a shot of brine.
This article was provided by Bloomberg News.