Cuisine of Dog Meat

1. Bosintang (soup)
Dog Soup is called, Gaejang, Gajangkuk, or Gujang, Gujangaeng, Guyoukgeng. It has been called Bosintang from the later part of 1940,but duringthe period of the 1988 Olympic games, it was banned to use the name ofBosintang, so its name was replaced by Youngyangtang, Sacheoltang, Mungmungtang. But nowadays, the name of Bosintang is widely used insteadof Youngyangtang. Bosintang is made by boiling dog meat with thin soy paste,tearing it into pieces, putting ingredients such as green onion, leek, stalk of taro,brake into broth, and boiling it again to make Bosintang. In Kyungsangprovince, to get rid of the smell, perilla purple are put in the soup. Perilla arealso used for ridding the smell. Taste of perilla is similar to that of dog, andit becomes a good match to dog meat. Side dishes of dog meat are Kimchi,fresh peppers, and cucumbers. Adding a glass of Soju(liquor) enhances thetaste.
The standard amount of ingredients for one portion.
(1) Ingredients
100g of boiled dog meat, 500g of gravy, 20g of green onion, 10g of a leek, 10g of perilla leaves, 100g of taro stalk soaked in water.
(2) Sauce
8g of salt, 2g of mashed garlic, 3g of perilla, 2g of red pepper, 2g of mashedginger, a little amount of pepper.
(3) Cooking instruction
After boiling the meat with gravy and stalk of taro for some time, boil againafter putting vegetables an d other ingredients into it। Before eating, sprinklepepper on it and put into an earthen bowl. The stalk of taro is to be kept in coldwater one or two days to get rid of its smell and taste.
2. Jeongol (boiled dog meat mixed with spices and vegetables)
Eat while boiling to boil down some of the soup. Add lots of dog meat andingredients. Vegetables such as dropwort, perilla leaves, green onion and otheringredients such as garlic, pepper, and red pepper are put in. It can be servedfor a side dish with Soju (liquor) or for eating boiled rice. After eating, boiled rice can be mixed with the remaining soup.
The standard amount of ingredients for one portion.
(1) Ingredients
200g of boiled dog meat, 150g of gravy, 50g of green onion, 50g of leek, 40gof dropwort, 20g of perilla
(2) Sauce
3g of salt, 5g of perilla, 10g of mashed garlic, 2g of red pepper, a little amount of pepper.
(3) Cooking Instructions
Eat while boiling the soup, dog meat, gravy, vegetables and other ingredientsin a pan। If it is excessively boiled, the color of vegetables can be changed, deteriorating the taste of the soup. So once it is boiled, cooking over a weak fire,begin eating.
Suyuk is eaten with specific ingredients or salt. Add heat to the meat by boilingwater or steam for prevention from cooling down. Ingredients are to be made ofthe mixture of soy bean paste with perilla, and one can eat the dog meat with theaddition of salt or these ingredients and wrapping it with perilla and lettuce.Eating it with mildly-boiled leek is common. When eating Suyuk, Soju(liquor) isusually accompanied by for its taste.
The standard amount of ingredients for one portion.
(1) Ingredients
200g of boiled dog meat, 50g of gravy, 1g of salt, 1g of garlic, a little amountof pepper, leek, perilla leaves
(2) Sauce
It can be enjoyed at one's taste with the addition of mixture of soy beanpaste, sesame oil, perilla oil, or with salt on it.
(3) Cooking instructions
Put dog meat and gravy and ingredients into pan, and steam it with a weakfire, eat with sauce. One can eat with boiled-leek. Perilla powder, perilla oil,mustard, vinegar are to be added to the sauce.