''Guk'' (), also sometimes known as ''tang'' (), is a class of soup-like dishes in

Korean cuisine Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...

. ''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 () is the Korean word for the set of eating utensils commonly used to eat Korean cuisine. The word is a portmanteau of the words (, 'spoon') and (, 'chopsticks'). The set includes a pair of oval-shaped or rounded-rectangular metal (often st ...

'' (수저, a spoon and chopsticks). ''Guk'' is a native Korean word, while ''tang'' is a

Sino-Korean word Sino-Korean vocabulary or Hanja-eo () refers to Korean words of Chinese origin. Sino-Korean vocabulary includes words borrowed directly from Chinese, as well as new Korean words created from Chinese characters, and words borrowed from Sino-Japane ...

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 Clam soup is a soup prepared using clams as a primary ingredient. Clam soup can be prepared as a thin, broth- or cream/milk-based soup and as a thicker, chowder-style soup. In Japan, hot miso soup prepared with clams is believed by some to be a c ...

'' (조개탕, clam soup). Generally, the names of lighter soups with vegetables are suffixed with ''-guk'', while heavier, thicker soups made with more solid ingredients used in ''

jesa Jesa (, ) is a ceremony commonly practiced in the East Asian cultural sphere. Jesa functions as a memorial to the ancestors of the participants. Jesa are usually held on the anniversary of the ancestor's death. The majority of Catholics, Budd ...

'' (ancestral rites) are often referred to as ''tang''. '' Gamja-guk'' (potato soup) and '' gamja-tang'' (pork back-bone stew) are different dishes; the potato soup can be called ''gamjeo-tang.''

Types

''Guk'' is largely categorized into four groups of soups, such as ''malgeun jangguk'' (맑은 장국), ''gomguk'' (곰국), ''tojangguk'' (토장국), and naengguk (냉국). ''Malgeun jangguk'' literally means "clear (''malgeun'', 맑은) soup (''guk'', 국) seasoned with a condiment (''jang'', 장)," such as ''

doenjang ''Doenjang'' * (; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soybean fe ...

'' (soy bean paste) or '' ganjang'', and is served in a ''bansang'' (반상, regular meal table). The main ingredients for ''malgeun jangguk'' are meat, fish, vegetables, and seafoods. ''Gomguk'', also called ''gomtang'', refers to either a soup type made by boiling various beef parts such as rib, oxtail, brisket, head, and so forth for a long time, or made with ox bone by the same method. The broth of ''gomguk'' tends to have a milky color and to be rich and hearty taste. It can also be made with

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult m ...

or pork bone, to produce ''samgyetang'' or ''gamjatang''. ''Tojangguk'' are based on ''doenjang'' broth and ''ssaltteumul'' (쌀뜨물, leftover water after washing rice for cooking). The taste is usually savory and deep. ''Naengguk'' are cold soups usually eaten in summer. These soups are usually clean and tangy, such as with ''oi naengguk'' (오이냉국, cold cucumber) and ''miyeok naengguk'' (미역냉국, cold wakame soup). ''Kkaetguk'' (깻국, sesame soup), made with chicken and sesame seeds, is thick and serves to replenish and supplement nutrients during hot weather.

''Malgeun jangguk''

* '' Tteokguk'' (떡국), ''

tteok ''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous rice, glutinous or non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tt ...

'' (rice cake) soup * '' Miyeok guk'' (미역국), '' wakame'' (edible seaweed) soup * ''Kongnamul guk'' (콩나물국), made with ''

kongnamul Soybean sprout is a culinary vegetable grown by sprouting soybeans. It can be grown by placing and watering the sprouted soybeans in the shade until the roots grow long. Soybean sprouts are extensively cultivated and consumed in Asian countries. ...

'' * ''Muguk'' (무국), made with radish * ''Gamjaguk'' (감자국), made with potato * ''Toranguk'' (토란국), made with taro * ''Bugeoguk'' (북어국), made with dried Alaska pollock * ''Bogeoguk'' (복어국), made with puffer fish * ''Jogaeguk'' (조개국), made with shellfish ** ''

Jaecheopguk ''Jaecheop-guk'' () is a clear ''guk'' (soup) made with ''jaecheop'', small freshwater marsh clams native to Korea. The soup is considered a local specialty of Yeongnam and Honam regions, where ''jaecheop'' are harvested in the lower reaches of ...

'' (재첩국), soup made with ''jaecheop'' (small clams, ''

Corbicula fluminea ''Corbicula fluminea'' is a species of freshwater clam native to eastern Asia which has become a successful invasive species throughout North America, South America, and Europe. ''Corbicula fluminea'' is commonly known in the west as the Asian cl ...

'') harvested in rivers of Gyeongsang-do

''Gomguk''

* Beef ** ''Gomguk''/''gomtang'' (곰국/곰탕, ): *** ''Sagol gomtang'' (사골곰탕), pale-bone broths garnished with oxtail or sliced brisket *** ''Kkori gomtang'' (꼬리곰탕), ox tail soup ** ''

Seolleongtang ''Seolleongtang'' * () or ox bone soup is a Korean broth tang (soup) made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pe ...

'' (설렁탕): ox leg bone soup simmered for more than 10 hours until the soup is milky-white. Usually served in a bowl containing ''somyeon'' and pieces of beef. Sliced scallions and black pepper are used as condiments ** ''Galbitang'' (갈비탕), made with '' galbi'' or beef ribs ** ''

Yukgaejang ''Yukgaejang'' * (, 肉개醬) or spicy beef soup is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of ''gomguk'', or thick soup, which w ...

'' (육개장), beef soup with red chili flakes, soy sauce and bean sprouts ** ''Doganitang'' (도가니탕), soup from knuckles and bones * Chicken and pork ** ''

Samgyetang ''Samgye-tang'' () or ginseng chicken soup, * meaning Korean ginseng, ginseng (Korean language, Kor. ''sam'') - chicken (Kor. ''gye'') - soup (Kor. ''tang'') in Korean, consists primarily of a whole young chicken (Poussin (chicken), ''poussin'' ...

'' (삼계탕), a soup made with Cornish game hens that are stuffed with ginseng, a hedysarum,

glutinous rice Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...

, jujubes, garlic, and chestnuts; the soup is traditionally eaten in the summer ** ''

Gamjatang ''Gamja-tang'' * () or pork back-bone stew is a spicy Korean soup made from the spine or neck bones of a pig. It often contains potatoes, cellophane noodles, dried radish greens, perilla leaves, green onions, hot peppers and ground sesame seed ...

'' (감자탕, "potato stew"), a spicy soup made with pork spine, vegetables (especially potatoes), and hot peppers; the vertebrae are usually separated, and the dish is often served as a late night snack but may also be served for lunch or dinner ** ''Dwaeji gukbap'' (돼지국밥), a representative regional hearty pork-parts soup with rice of coastal Gyeongsang-do

''Tojangguk''

''Tojangguk'' are eaten all year round. The term emerged in the 1930s in Korean cookbooks. * ''Sigeumchi tojangguk'' (시금치토장국), made with spinach * ''Auk tojangguk'' (아욱토장국), made with

malva ''Malva'' is a genus of herbaceous annual, biennial, and perennial plants in the family Malvaceae. It is one of several closely related genera in the family to bear the common English name mallow. The genus is widespread throughout the temper ...

* ''Naengi tojangguk'' (냉이토장국), made with horseradish * ''Ugeojiguk'' (우거지국), made with ''ugeoji'' (우거지, dried

napa cabbage Napa cabbage (''Brassica rapa'' subsp. ''pekinensis'' or ''Brassica rapa'' Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in Asian cuisine#East Asia, East Asian cuisine. Since the ...

) * ''Daseulgiguk'' (다슬기국), made with

freshwater snail Freshwater snails are gastropod mollusks which live in fresh water. There are many different families. They are found throughout the world in various habitats, ranging from ephemeral pools to the largest lakes, and from small seeps and springs ...

s (다슬기, '' Semisulcospira libertina'')

Naengguk

Naengguk ''Naengguk'' * () or chilled soup refers to all kinds of cold '' guk'' (, soups) in Korean cuisine, mainly eaten in summer. It is also called ''chan'guk'' (), which literally means "cold soup" in pure Korean, while the term ''naengguk'' is a co ...

'' refers to all kinds of cold soups, mainly eaten in summer. They are also called ''changuk'' (literally "cold soup") in pure Korean while the term ''naengguk'' is a combination of a

Hanja Hanja (Hangul: ; Hanja: , ), alternatively known as Hancha, are Chinese characters () used in the writing of Korean. Hanja was used as early as the Gojoseon period, the first ever Korean kingdom. (, ) refers to Sino-Korean vocabulary, wh ...

word and a pure Korean word with the same meaning. The first historical record on ''naengguk'' appears in a poem written by

Yi Gyu-bo Yi or YI may refer to: Philosophic Principle * Yì (义; 義, righteousness, justice) among the 三綱五常 Ethnic groups * Dongyi, the Eastern Yi, or Tung-yi (Chinese: , ''Yí''), ancient peoples who lived east of the Zhongguo in ancient Ch ...

(1168–1241), a high officer of the

Goryeo Goryeo (; ) was a Korean kingdom founded in 918, during a time of national division called the Later Three Kingdoms period, that unified and ruled the Korean Peninsula until 1392. Goryeo achieved what has been called a "true national unificati ...

period (918–1392). ''Naengguk'' is referred to as "sungaeng" in the poem, which literally means ''sunchaeguk'', soup made with ''sunchae'' (''

Brasenia schreberi ''Brasenia'', commonly known as ''watershield'', is a genus belonging to the family Cabombaceae, consisting of one species, ''Brasenia schreberi''. It is widely distributed in North America, the West Indies, northern South America (Venezuela, Guya ...

''). Yi praised its clear and plain taste. ''Naengguk'' is generally divided into two categories according to taste and ingredients. One group of ''naengguk'' is made by mixing chilled water and vinegar to give a sweet and sour taste; examples include ''miyeok naengguk'' made with '' wakame'', ''oi naengguk'' made with cucumber, ''pa naengguk'' made with spring onions, ''nameul naengguk'' made with garlic, and ''gim naengguk'' made with '' gim'' or '' nori''. The other group is made to supplement health and has rich tastes, such as chilled soup made with chicken, sesame, or soy bean. * ''Miyeok naengguk'' (미역냉국), cold ''wakame'' soup * ''Oi naengguk'' (오이냉국), cold cucumber soup * ''Kkaetguk'' (깻국), hearty cold soup made with chicken and ground sesame seeds * ''Naengkongguk'' (냉콩국), made with ground soybeans and can be used for '' kongguksu'' * ''Kongnamul naengguk'' (콩나물냉국), made with ''

Ingredients

* ''

Maeuntang ''Maeun-tang'' * () or spicy fish stew is a hot spicy Korean cuisine fish soup boiled with ''gochujang'' (Korean red chili pepper paste), '고춧가루'(chili powder), and various vegetables.Haejangguk'' (해장국): a favorite hangover cure consisting usually of meaty pork spine, ''ugeoji'' (우거지 dried napa cabbage) coagulated ox blood (similar to blood pudding), and vegetables in a hearty beef broth; legend has it that soon after World War II, the restaurant that invented this stew was the only place open in the Jongno district when the curfew at the time lifted at 4:00 AM * ''Haemultang'' (해물탕): made with various seafood * ''Haemuljaptang'' (해물잡탕), made with seafood and beef offal, once part of the

Korean royal court cuisine Korean royal court cuisine (''Joseon Wangjo Gungjung yori'') was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cookery s ...

* '' Altang'' (알탕): can be made with ''myeongran jeot'' (명란젓), salted and fermented Alaska pollack's roe seasoned with chili pepper or fresh roe * ''Chueotang'' (추어탕): made with '' Misgurnus mizolepis'' * ''Yongbongtang'' (용봉탕): made with chicken, carp and softshell turtle * ''Manduguk'' (만두국): mandu soup * ''Wanjatang'' (완자탕): made with ''wanja'' (meatball-like jeon) * ''Gyerantang'' (계란탕): soup made with eggs * ''Ssukkuk'' (쑥국): made with ssuk (''Artemisia princeps'' var. ''orientalis'') * ''Sundaeguk'' (순댓국): made with

Sundae A sundae () is an ice cream dessert of American origin that typically consists of one or more scoops of ice cream topped with sauce or syrup and in some cases other toppings such as: sprinkles, whipped cream, marshmallows, peanuts, maraschino ...

(or pork blood sausage) and sometimes it includes fatty pieces of intestine (gopchang), liver, lungs, bits of cartilage, and meat.

''Gukbap''

Gukbap ''Gukbap'' (), hot soup with rice, is a Korean dish made by putting cooked rice into hot soup or boiling rice in soup. It is commonly served in a ttukbaegi. Whereasoupanricehave been traditionally served separately at tables in Korea, Gukbap m ...

'' (국밥, ) are dishes developed from ''guk''. The term literally means "soup with rice." The dish is typically served in restaurants, and has become popular among the working class since the late

Joseon Dynasty Joseon (; ; Middle Korean: 됴ᇢ〯션〮 Dyǒw syéon or 됴ᇢ〯션〯 Dyǒw syěon), officially the Great Joseon (; ), was the last dynastic kingdom of Korea, lasting just over 500 years. It was founded by Yi Seong-gye in July 1392 and re ...

. * ''Kongnamul gukbap'' (콩나물국밥), clear soybean sprout (''kongnamul'') soup with rice * ''

Gul-gukbap ''Gul-gukbap'' () or oyster and rice soup is a type of '' gukbap'' (rice soup) made with oysters. Preparation Shucked oysters along with garlic and tofu are added to anchovy stock that has been boiling with radish and salted shrimps. Scalli ...

'' (굴국밥) – oyster and rice soup. * ''Ttaro gukbap'' (따로국밥), a variety of

yukgaejang ''Yukgaejang'' * (, 肉개醬) or spicy beef soup is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of ''gomguk'', or thick soup, which w ...

, local specialty of

Daegu Daegu (, , literally 'large hill', 대구광역시), formerly spelled Taegu and officially known as the Daegu Metropolitan City, is a city in South Korea. It is the third-largest urban agglomeration in South Korea after Seoul and Busan; it is ...

엠파스 백과사전
/ref>

References

External links

Soups and stews
from Food in Korea Korean words and phrases