A type of hangover soup has the highest sodium content among 44 food items Koreans picked most frequently when they dined out last year, according to a recent report by the Ministry of Food and Drug Safety.
The report found one bowl (1,000 grams) of hangover soup based on swine backbone, called ppyeodagwi haejangguk, had a whopping sodium amount of 3,088 mg, indicating a person eating the whole bowl will take in more than the daily recommended amount by 1,000 mg.
The dish also has 321 mg of cholesterol and 14 grams of saturated fat in a single portion, which fills up the daily amount of recommended cholesterol and saturated fat, the report said. The ministry recommends not eating more than 2,000 mg of sodium, 15 grams of saturated fat, and 300 mg of cholesterol per day.
Oxblood hangover soup (seonji haejangguk) and noodles in summer radish kimchi broth (yeolmu kimchi guksu) also had high salt concentrations with 3,074 mg and 3,007 mg, respectively. Even things like vegetable rice porridge had 1,214 mg of sodium, indicating that eating one bowl would account for 60 percent of the daily recommended amount.
The fifth edition of the nutrition data of restaurant foods adds to the first four editions of the booklet that has data on 388 types of Korean dishes. A 2015 report found that jjamppong, a Chinese-style noodle soup, had the highest sodium concentration, racking up 4,000 mg in a single portion - marking twice the daily recommended intake of sodium. The 2016 report showed that a bowl of makguksu (buckwheat noodle) had 3,260 mg of sodium per bowl and a budae-jjigae (army stew) had 2,321 mg per one portion.
The latest edition displays the nutritional content of dishes such as seaweed soup (miyeokguk), oxblood hangover soup, and braised mackerel, among others.
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