Guk
''Guk'' (), also sometimes known as ''tang'' (), is a class of soup-like dishes in Korean cuisine. ''Guk'' and ''tang'' are commonly grouped together and regarded as the same type of dish, although ''tang'' can sometimes be less watery than ''guk''. It is one of the most basic components in a Korean meal, along with '' bap'' (밥, rice), and ''banchan'' (반찬, side dishes). In Korean table setting, ''guk'' is served on the right side of ''bap'' (rice), and left side of ''sujeo'' (수저, a spoon and chopsticks). ''Guk'' is a native Korean word, while ''tang'' is a Sino-Korean word that originally meant "boiling water" or "soup". ''Tang'' has been used as an honorific term in place of ''guk'', when it denotes the same meaning as ''guk'' as in ''yeonpo-tang'' (연포탕, octopus soup), '' daegu-tang'' (대구탕, codfish soup), or '' jogae-tang'' (조개탕, clam soup). Generally, the names of lighter soups with vegetables are suffixed with ''-guk'', while heavier, thicker ...
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Tteokguk
Tteokguk * () or sliced rice cake soup is a traditional Korean dish eaten during the celebration of the Korean New Year. The dish consists of the broth/soup ('' guk'') with thinly sliced rice cakes (''tteok''). It is tradition to eat ''tteokguk'' on New Year's Day because it is believed to grant the people good luck for the year and gain a year of age. It is usually garnished with thin julienned cooked eggs, marinated meat, '' gim'' (김),''Tteokguk''
at

Doosan Encyclopedia

and sesame oil (참기름).

History

The origin of eating ''tteokguk'' on New Year's Day is unknown. However, ''tteokguk'' is mentioned in the 19th-century book of customs ''
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