There are different kinds of haejangguk as per locale dependent on fixings and formula that give every assortment its own trademark taste. Haejangguk of the Seoul area is a sort of tojangguk (soybean glue soup) made with kongnamul, radish, napa cabbage, scallions, coagulated bull blood, and tojang in a stock. The stock is set up by stewing bull bones in a pot with water for quite a long time. The neighborhood of Cheongjin-dong is popular for the Seoul style haejangguk.
In the city of Jeonju, individuals eat "kongnamaul gukbap" as a haejangguk. Somewhat lean kongnamul with the length of a forefinger are poached in water weakened with a modest quantity of salt. Alongside the kongnamul, steamed rice, cut ready kimchi, scallions and garlic, hamburger stock, and a modest quantity of shank are placed into a ttukbaegi (a little earthen pot) over warmth and the kongnamul stock is filled it. At the point when the fixings are heated up, a crude egg is broken over the soup. Whenever it is served, a combination of sesame seeds and salt, scallions, minced garlic, bean stew pepper, and bean stew pepper powder, and saeujeot (salted matured shrimp) are placed into the haejanguk are added by the coffee shop's taste. It is said that, when eating haejangguk, if the coffee shop drinks some moju (母酒) made by heating up a matured combination of makgeolli (a kind of rice wine), sugar, and wheat flour, the mix would be a great idea to lighten the headache.
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