Guk — Mediated Wiki

{{Short description|Korean soup-like dish}} {{other uses}} {{Italic title}} {{more citations needed|date=July 2010}} {{Infobox food | name = ''Guk'' | image = Soegogimuguk (beef radish soup).jpg | caption = ''Soegogi-mu-guk'' (beef and radish soup) | alternate_name = ''Tang'' | country = Korea | region = | national_cuisine = | creator = | year = | mintime = | maxtime = | type = Soup | course = | served = | main_ingredient = | minor_ingredient = | variations = | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = | module = {{Infobox Korean name/auto | child = yes | hangul = 국 | ipa = {{ipa|ko|kuk̚|}} | hangul1 = 탕 | hanja1 = 湯 | ipa1 = {{ipa|ko|tʰaŋ|}} }} }} {{Korean cuisine}}

'''''Guk''''' ({{Korean|hangul=국}}), also sometimes known as '''''tang''''' ({{Korean|hangul=탕|hanja=湯|labels=no}}), is a category of soup dishes in Korean cuisine. ''Guk'' and ''tang'' are commonly grouped together and used interchangeably. They are regarded as the same type of soup, although ''tang'' can sometimes be a little thicker and less thin than ''guk''.<ref name="SKLD">{{Cite web |url=http://stdweb2.korean.go.kr/search/View.jsp?idx=37522 |title=guk |website=Standard Korean Language Dictionary |publisher=National Institute of Korean Language |language=ko |script-title=ko:국 |access-date=22 April 2017 |archive-date=22 April 2017 |archive-url=https://web.archive.org/web/20170422125218/http://stdweb2.korean.go.kr/search/View.jsp?idx=37522 |url-status=live}}</ref><ref name="SKLD2">{{Cite web |url=http://stdweb2.korean.go.kr/search/View.jsp?idx=344076 |title=tang |website=Standard Korean Language Dictionary |publisher=National Institute of Korean Language |language=ko |script-title=ko:탕 |access-date=22 April 2017 |archive-date=22 April 2017 |archive-url=https://web.archive.org/web/20170422134636/http://stdweb2.korean.go.kr/search/View.jsp?idx=344076 |url-status=live}}</ref> It is one of the most basic components in a Korean meal, along with ''bap'' (밥, rice), and ''banchan'' (반찬, side dishes).<ref name="Pettid">{{Cite book |url=https://books.google.com/books?id=wzJ7_WcLJSwC&pg=PA55 |title=Korean Cuisine: An Illustrated History |last=Pettid |first=Michael J. |publisher=Reaktion Books |year=2008 |isbn=978-1-86189-348-2 |location=London |pages=55–57 |access-date=2020-10-02 |archive-date=2023-02-28 |archive-url=https://web.archive.org/web/20230228072648/https://books.google.com/books?id=wzJ7_WcLJSwC&pg=PA55 |url-status=live}}</ref><ref>{{Cite web |url=http://cooks.org.kp/cooking_house.php?tID=2&cID=11 |title=kuk, t'ang |website=Korean Dishes |publisher=Korean Association of Cooks |language=ko-KP |script-title=ko:국, 탕 |access-date=22 April 2017 |archive-date=3 July 2017 |archive-url=https://web.archive.org/web/20170703140315/http://cooks.org.kp/cooking_house.php?tID=2&cID=11 |url-status=dead}}</ref> 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).<ref name="SKLD2" /><ref name="Choe">{{cite web |url=http://hangeul.seoul.go.kr/quiz/board_view.jsp?before_navinum=701&idx=1505 |script-title=ko:'국'과 '탕' |last=최 |first=용기 |date=25 February 2008 |website=Hangul sarang, Seoul sarang |publisher=Seoul Metropolitan Government |language=ko |access-date=26 May 2008 |url-status=dead |archive-url=https://web.archive.org/web/20130402101424/http://hangeul.seoul.go.kr/quiz/board_view.jsp?before_navinum=701&idx=1505 |archive-date=2 April 2013}}</ref> Generally, the names of lighter soups with vegetables are suffixed with ''-guk'', while heavier, thicker soups made with more solid ingredients used in ''jesa'' (ancestral rites) are often referred to as ''tang''.<ref name="SKLD" /><ref name="SKLD2" /> ''Gamja-guk'' (potato soup) and ''gamja-tang'' (pork back-bone stew) are different dishes; the potato soup can be called ''gamjeo-tang.''<ref name="Choe" /><ref name="SKLD3">{{Cite web |url=http://stdweb2.korean.go.kr/search/View.jsp?idx=7076 |title=gamja-guk |website=Standard Korean Language Dictionary |publisher=National Institute of Korean Language |language=ko |script-title=ko:감잣국 |access-date=22 April 2017 |archive-date=22 April 2017 |archive-url=https://web.archive.org/web/20170422134520/http://stdweb2.korean.go.kr/search/View.jsp?idx=7076 |url-status=live}}</ref><ref name="SKLD4">{{Cite web |url=http://stdweb2.korean.go.kr/search/View.jsp?idx=516234 |title=gamja-tang |website=Standard Korean Language Dictionary |publisher=National Institute of Korean Language |language=ko |script-title=ko:감자탕 |access-date=22 April 2017 |archive-date=18 May 2017 |archive-url=https://web.archive.org/web/20170518144904/http://stdweb2.korean.go.kr/search/View.jsp?idx=516234 |url-status=live}}</ref>

==Types== ''Guk'' is largely categorized into four groups of soups, such as ''malgeun jangguk'' ({{Korean|hangul=맑은 장국|labels=no}}), ''gomguk'' ({{Korean|hangul=곰국|labels=no}}), ''tojangguk'' ({{Korean|hangul=토장국|labels=no}}), and naengguk ({{Korean|hangul=냉국|labels=no}}). ''Malgeun jangguk'' literally means "clear (''malgeun'', 맑은) soup (''guk'', 국) seasoned with a condiment (''jang'', 장)," such as ''doenjang'' (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 heartier, thicker soup broth 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. This type of broth produces many health benefits, like collagen and minerals due to the long process of boiling meat bones for hours. It can also be made with chicken 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 typically savory and deep, with a rich umami taste from the fermented soybean paste. ''Naengguk'' are cold soups usually eaten in summer. These soups are usually fresh, clean and tangy, such as with ''oi-naengguk'' (오이냉국, cold cucumber) and ''miyeok-naengguk'' (미역냉국, cold wakame soup). ''Kkaet-guk'' (깻국, sesame soup), made with chicken and sesame seeds, is thicker and is made to replenish and supplement nutrients during hot weather. This tradition is practiced by Koreans to match their body temperature with the season, a cultural norm believed to produce many health benefits.

===''Malgeun jangguk''=== [[File:Korean clam soup-Jaecheopguk-01.jpg|thumb|''Jaecheopguk'', small shellfish soup one of ''malgeun jangguk'']]

*''Tteokguk'' ({{lang|ko|떡국}}), ''tteok'' (rice cake) soup<ref>{{cite web |url=https://www.koreatimes.co.kr/www/news/art/2009/02/153_38384.html |title=Lunar New Years Tteokguk |publisher=The Korea Times |date=2009-01-22 |access-date=2013-04-02 |archive-date=2012-09-25 |archive-url=https://web.archive.org/web/20120925072218/http://www.koreatimes.co.kr/www/news/art/2009/02/153_38384.html |url-status=live}}</ref> *''Miyeok-guk'' ({{lang|ko|미역국}}), ''wakame'' (edible seaweed) soup<ref>{{cite web |url=http://www.lifeinkorea.com/food/Food.cfm?Subject=guk#Miyeok-guk |title=Miyeok-guk |publisher=Life in Korea |access-date=2013-04-02 |url-status=dead |archive-url=https://web.archive.org/web/20090220172227/http://lifeinkorea.com/food/Food.cfm?Subject=guk |archive-date=2009-02-20}}</ref> *''Kong-namul-guk'' ({{lang|ko|콩나물국}}), made with ''kongnamul''<ref>{{cite web |url=http://www.lifeinkorea.com/food/Food.cfm?Subject=guk#Kongnamul-guk |title=Kongnamul-guk |publisher=Life in Korea |access-date=2013-04-02 |url-status=dead |archive-url=https://web.archive.org/web/20090220172227/http://lifeinkorea.com/food/Food.cfm?Subject=guk |archive-date=2009-02-20}}</ref> *''Mu-guk'' ({{lang|ko|뭇국}}), made with radish<ref>{{cite web |url=http://100.nate.com/dicsearch/pentry.html?s=K&i=244208&v=44 |script-title=ko:무국 |publisher=Encyclopedia of National and Ethnic Cultures |access-date=2013-04-02 |language=ko |url-status=dead |archive-url=https://archive.today/20130411104943/http://100.nate.com/dicsearch/pentry.html?s=K&i=244208&v=44 |archive-date=2013-04-11}}</ref> *''Gamja-guk'' ({{lang|ko|감잣국}}), made with potato<ref>{{cite web |url=http://100.nate.com/dicsearch/pentry.html?s=K&i=244149&v=43 |script-title=ko:감자국 |publisher=Encyclopedia of National and Ethnic Cultures |access-date=2013-04-02 |language=ko |url-status=dead |archive-url=https://archive.today/20130411104938/http://100.nate.com/dicsearch/pentry.html?s=K&i=244149&v=43 |archive-date=2013-04-11}}</ref> *''Toran-guk'' ({{lang|ko|토란국}}), made with taro<ref>{{cite web |url=http://folkency.nfm.go.kr/eng/dicMain/S2_index.jsp?sub_url=dicParser.jsp%3Fref%3DS%26DIC_ID%3D1737 |title=Toranguk Taro Soup |publisher=Encyclopedia of Korean Seasonal Customs |access-date=2013-04-02}}{{dead link|date=April 2018 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> *''Bugeo-guk'' ({{lang|ko|북엇국}}), made with dried Alaska pollock<ref>{{cite web |url=http://www.lifeinkorea.com/food/Food.cfm?Subject=guk#Bugeo-guk |title=Bugeo-guk |publisher=Life in Korea |access-date=2013-04-02 |url-status=dead |archive-url=https://web.archive.org/web/20090220172227/http://lifeinkorea.com/food/Food.cfm?Subject=guk |archive-date=2009-02-20}}</ref> *''Bok-guk/bogeo-tang'' ({{lang|ko|복국}}/복어탕), made with puffer fish<ref>{{Cite web |date=2026-02-11 |title=동해안 자연산 복국으로 집에서 해장하는데, 한 그릇 7700원 초특가 |url=https://www.chosun.com/economy/startup_story/2026/02/11/S3WEBO5BQBBIREAQQR5S6P3HOM/ |website=Choseon Illbo}}</ref> *''Jogae-guk'' ({{lang|ko|조갯국}}), made with shellfish<ref>{{cite web |url=http://food.chosun.com/site/data/html_dir/2012/08/22/2012082201403.html |script-title=ko:맑은 조개국 |publisher=The Chosun Ilbo |access-date=2013-04-02 |language=ko |archive-date=2013-07-29 |archive-url=https://web.archive.org/web/20130729025758/http://food.chosun.com/site/data/html_dir/2012/08/22/2012082201403.html |url-status=live}}</ref> **''Jaecheop-guk'' ({{lang|ko|재첩국}}), soup made with ''jaecheop'' (small clams, ''Corbicula fluminea'') harvested in rivers of Gyeongsang Province<ref>{{cite web |url=http://100.nate.com/dicsearch/pentry.html?s=K&i=263403&v=42 |script-title=ko:재첩국 |publisher=Encyclopedia of National and Ethnic Cultures |access-date=2013-04-02 |language=ko |url-status=dead |archive-url=https://web.archive.org/web/20120426164836/http://100.nate.com/dicsearch/pentry.html?s=K&i=263403&v=42 |archive-date=2012-04-26}}</ref>

===''Gomguk''=== thumb|''Seolleongtang'', one of the types of ''gomguk''

*Beef **''Gomguk''/''gomtang'' ({{lang|ko|곰국}}/{{lang|ko|곰탕}}, {{IPA|ko|koːmk͈uk, koːmtʰaŋ}}):<ref>{{Cite web |url=http://www.trifood.com/gomtang.html |title=Korean Food {{!}} Gomtang {{!}} Stew Meat & Tripe Soup |access-date=2008-05-27 |archive-date=2010-12-05 |archive-url=https://web.archive.org/web/20101205151728/http://www.trifood.com/gomtang.html |url-status=dead}}</ref> ***''Sagol gomtang'' ({{Korean|hangul=사골곰탕|labels=no}}), pale-bone broths garnished with oxtail or sliced brisket<ref>{{cite web |url=http://food.chosun.com/site/data/html_dir/2012/08/06/2012080601647.html |script-title=ko:사골곰탕 |publisher=The Chosun Ilbo |access-date=2013-04-02 |language=ko |archive-date=2013-03-03 |archive-url=https://web.archive.org/web/20130303034918/http://food.chosun.com/site/data/html_dir/2012/08/06/2012080601647.html |url-status=live}}</ref><ref>{{Cite web |url=http://100.empas.com/dicsearch/pentry.html?s=K&i=241834&v=47 |script-title=ko:엠파스 백과사전 |access-date=2008-05-27 |archive-date=2007-03-21 |archive-url=https://web.archive.org/web/20070321143002/http://100.empas.com/dicsearch/pentry.html?s=K |url-status=live}}</ref> ***''Kkori gomtang'' ({{Korean|hangul=꼬리곰탕|labels=no}}), ox tail soup<ref>{{cite web |url=http://www.thedailynews.co.kr/sub_read.html?uid=18332 |title=사골곰탕 VS 꼬리곰탕, 최고 보양식은? |publisher=The Daily News |access-date=2013-04-02 |language=ko |date=2013-02-26 |archive-date=2015-01-08 |archive-url=https://web.archive.org/web/20150108161334/http://www.thedailynews.co.kr/sub_read.html?uid=18332 |url-status=live}}</ref> **''Seolleongtang'' ({{Korean|hangul=설렁탕|labels=no}}): ox leg bone soup simmered for more than 10 hours until the soup is milky-white.<ref>{{cite web |url=http://travel.cnn.com/seoul/eat/food-map-search-koreas-best-regional-cuisine-391772 |title=Food map: Eat your way around Korea |date=2012-04-06 |publisher=CNN Travel |access-date=2013-04-02 |archive-date=2013-07-06 |archive-url=https://web.archive.org/web/20130706034635/http://travel.cnn.com/seoul/eat/food-map-search-koreas-best-regional-cuisine-391772 |url-status=live}}</ref> Usually served in a bowl containing ''somyeon'' and pieces of beef. Sliced scallions and black pepper are used as condiments **''Galbi-tang'' ({{lang|ko|갈비탕}}), made with ''galbi'' or beef ribs<ref>{{cite web |url=http://koreanfood.about.com/od/soupsandstews/r/Galbi-Tang-Short-Rib-Soup-Recipe.htm |title=Galbi Tang (Short Rib Soup) Recipe |publisher=About.com |access-date=2013-04-02 |archive-date=2013-04-01 |archive-url=https://web.archive.org/web/20130401190559/http://koreanfood.about.com/od/soupsandstews/r/Galbi-Tang-Short-Rib-Soup-Recipe.htm |url-status=dead}}</ref> **''Yukgaejang'' ({{Korean|hangul=육개장|labels=no}}), beef soup with red chili flakes, soy sauce and bean sprouts<ref>{{cite web |url=http://www.trifood.com/yookgaejang.asp |title=YOOK-GAE-JANG |publisher=Trifood.com |access-date=2013-04-02 |archive-date=2013-05-07 |archive-url=https://web.archive.org/web/20130507042513/http://www.trifood.com/yookgaejang.asp |url-status=dead}}</ref> **''Dogani-tang'' ({{lang|ko|도가니탕}}), soup from knuckles and bones<ref>{{cite web |url=http://www.lifeinkorea.com/food/Food.cfm?Subject=guk#Dogani-tang |title=Dogani-tang |publisher=Life in Korea |access-date=2013-04-02 |url-status=dead |archive-url=https://web.archive.org/web/20090220172227/http://lifeinkorea.com/food/Food.cfm?Subject=guk |archive-date=2009-02-20}}</ref> *Chicken and pork **''Samgye-tang'' ({{Korean|hangul=삼계탕|labels=no}}), a soup made with Cornish game hens that are stuffed with ginseng, a hedysarum, glutinous rice, jujubes, garlic, and chestnuts; the soup is traditionally eaten in the summer<ref>{{cite web |url=http://www.trifood.com/samgyetang.asp |title=SAM-GYE-TANG |publisher=Trifood.com |access-date=2013-04-02 |archive-date=2013-05-03 |archive-url=https://web.archive.org/web/20130503000444/http://www.trifood.com/samgyetang.asp |url-status=dead}}</ref> **''Gamja-tang'' (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<ref>{{cite web |url=http://travel.cnn.com/seoul/eat/5-korean-ways-eat-pig-231893 |title=5 Korean ways to eat a pig |publisher=CNNGo |access-date=2013-04-02 |date=2011-11-11 |archive-date=2013-06-21 |archive-url=https://web.archive.org/web/20130621233720/http://travel.cnn.com/seoul/eat/5-korean-ways-eat-pig-231893 |url-status=live}}</ref> **''Dwaeji-gukbap'' ({{Korean|hangul=돼지국밥|labels=no}}), a representative regional hearty pork-parts soup with rice<ref>{{cite web |url=http://enewsworld.interest.me/enews/contents.asp?idx=527&. |archive-url=https://archive.today/20130413141224/http://enewsworld.interest.me/enews/contents.asp?idx=527&. |url-status=dead |archive-date=2013-04-13 |title=Busan: Larger than Life |publisher=enewsworld |access-date=2013-04-02 |date=2011-09-26}}</ref> of coastal Gyeongsang-do

===''Tojangguk''=== thumb|Ugeojiguk ''Tojangguk'' are eaten all year round. The term emerged in the 1930s in Korean cookbooks.<ref>{{Cite web |url=http://100.empas.com/dicsearch/pentry.html?s=K&i=263434&v=44 |script-title=ko:엠파스 백과사전 |access-date=2008-05-27 |archive-date=2007-03-21 |archive-url=https://web.archive.org/web/20070321143002/http://100.empas.com/dicsearch/pentry.html?s=K |url-status=live}}</ref> *''Sigeumchi tojangguk'' ({{Korean|hangul=시금치토장국|labels=no}}), made with spinach<ref>{{cite web |url=http://woman.donga.com/docs/magazine/woman/cook/cuisine_detail.php?cookid=20071025000023 |script-title=ko:시금치토장국 |publisher=The Dong-A Ilbo |access-date=2013-04-02 |language=ko |url-status=dead |archive-url=https://web.archive.org/web/20150108161121/http://woman.donga.com/docs/magazine/woman/cook/cuisine_detail.php?cookid=20071025000023 |archive-date=2015-01-08}}</ref> *''Auk tojangguk'' ({{Korean|hangul=아욱토장국|labels=no}}), made with malva<ref>{{cite web |url=http://koreanfood.rda.go.kr/tf_srch/tf_detail.aspx?TFCode=TF10001092 |script-title=ko:아욱토장국(아욱국) |publisher=RDA |access-date=2013-04-02 |language=ko |url-status=dead |archive-url=https://web.archive.org/web/20141011193940/http://koreanfood.rda.go.kr/tf_srch/TF_detail.aspx?TFCode=TF10001092 |archive-date=2014-10-11}}</ref> *''Naengi tojangguk'' ({{Korean|hangul=냉이토장국|labels=no}}), made with horseradish<ref name="koreana">{{cite web |url=http://koreana.kf.or.kr/view.asp?article_id=7932 |title=Soup (Guk) An Essential Part of the Korean Meal |publisher=Koreana |author=Paik Jae-eun (Professor of Food and Nutrition, Bucheon University) |access-date=2013-04-02 |year=2008 |archive-url=https://web.archive.org/web/20150108161058/http://koreana.kf.or.kr/view.asp?article_id=7932 |archive-date=2015-01-08 |url-status=dead}}</ref> *''Ugeoji-guk'' ({{Korean|hangul=우거짓국|labels=no}}), made with ''ugeoji'' (우거지, dried napa cabbage)<ref>{{cite web |url=http://www.hannaone.com/Recipe/haejangguk.html |title=Haejangguk |publisher=Hannaone |access-date=2013-04-02 |archive-date=2012-11-09 |archive-url=https://web.archive.org/web/20121109054758/http://www.hannaone.com/Recipe/haejangguk.html |url-status=live}}</ref> *''Daseulgi-guk'' ({{Korean|hangul=다슬깃국|labels=no}}), made with freshwater snails (다슬기, ''Semisulcospira libertina'')<ref>{{cite web |url=http://koreanfood.rda.go.kr/tf_srch/tf_detail.aspx?TFCode=TF10002191 |script-title=ko:다슬기국(고둥국) |publisher=RDA |access-date=2013-04-02 |language=ko |url-status=dead |archive-url=https://web.archive.org/web/20150108165804/http://koreanfood.rda.go.kr/tf_srch/tf_detail.aspx?TFCode=TF10002191 |archive-date=2015-01-08}}</ref>

===Naengguk=== thumb|Cold cucumber wakame soup thumb|Cold soybean sprout soup ''Naengguk'' 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 word and a pure Korean word with the same meaning.<ref>{{cite web |url=http://kordic.nate.com/dicsearch/view.html?i=7311400 |script-title=ko:냉국 |publisher=Nate Korean Dictionary |access-date=2009-10-23 |language=ko |url-status=dead |archive-url=https://web.archive.org/web/20110714155730/http://kordic.nate.com/dicsearch/view.html?i=7311400 |archive-date=2011-07-14}}</ref> The first historical record on ''naengguk'' appears in a poem written by Yi Gyu-bo (1168–1241), a high officer of the Goryeo period (918–1392). ''Naengguk'' is referred to as "sungaeng" in the poem, which literally means ''sunchaeguk'', soup made with ''sunchae'' (''Brasenia schreberi''). Yi praised its clear and plain taste.<ref name="EncyKorea">{{cite web |url=http://100.nate.com/dicsearch/pentry.html?s=K&i=241842&v=42 |script-title=ko:냉국 |publisher=Nate / Encyclopedia of Korean Culture |access-date=2009-10-23 |language=ko |url-status=dead |archive-url=https://web.archive.org/web/20110610072510/http://100.nate.com/dicsearch/pentry.html?s=K&i=241842&v=42 |archive-date=2011-06-10}}</ref><ref name="Doosan">{{cite web |url=http://www.encyber.com/search_w/ctdetail.php?masterno=37095&contentno=37095 |archive-url=https://archive.today/20130102213907/http://www.encyber.com/search_w/ctdetail.php?masterno=37095&contentno=37095 |url-status=dead |archive-date=2013-01-02 |script-title=ko:냉국 |publisher=Doosan Encyclopedia |access-date=2009-10-23 |language=ko}}</ref>

''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.<ref name="EncyKorea" /><ref name="Doosan" /> *''Miyeok-naengguk'' ({{Korean|hangul=미역냉국|labels=no}}), cold ''wakame'' soup<ref>{{cite web |url=http://www.hannaone.com/Recipe/gloss/Miyeok%20naengguk.html |archive-url=https://archive.today/20130411015752/http://www.hannaone.com/Recipe/gloss/Miyeok%20naengguk.html |url-status=dead |archive-date=2013-04-11 |title=Miyeok naengguk |publisher=HannaOne |access-date=2013-04-02}}</ref> *''Oi-naengguk'' ({{Korean|hangul=오이냉국|labels=no}}), cold cucumber soup<ref>{{cite web |url=http://food.chosun.com/site/data/html_dir/2012/10/09/2012100901576.html |script-title=ko:오이냉국 |publisher=The Chosun Ilbo |access-date=2013-04-02 |language=ko |archive-date=2013-01-04 |archive-url=https://web.archive.org/web/20130104174346/http://food.chosun.com/site/data/html_dir/2012/10/09/2012100901576.html |url-status=live}}</ref> *''Kkaet-guk'' ({{Korean|hangul=깻국|labels=no}}), hearty cold soup made with chicken and ground sesame seeds<ref>{{cite web |title=Kkaetguk |url=http://www.hannaone.com/Recipe/gloss/Kkaetguk.html |publisher=HannaOne |access-date=3 April 2013 |archive-date=8 January 2015 |archive-url=https://web.archive.org/web/20150108161359/http://www.hannaone.com/Recipe/gloss/Kkaetguk.html |url-status=live}}</ref> *''Naeng-kong-guk'' ({{Korean|hangul=냉콩국|labels=no}}), made with ground soybeans<ref>{{cite web |title=Quelques plats de Gyeonggi-do |url=http://www.visitkorea.or.kr/fre/FO/FO_FR_5_3_2.jsp |archive-url=https://archive.today/20130413144148/http://www.visitkorea.or.kr/fre/FO/FO_FR_5_3_2.jsp |url-status=dead |archive-date=April 13, 2013 |publisher=Korea Tourism Organization |access-date=3 April 2013 |language=fr}}</ref> and can be used for ''kong-guksu'' *''Kong-namul-naengguk'' ({{Korean|hangul=콩나물냉국|labels=no}}), made with ''kongnamul''

==Ingredients== *''Maeun-tang'' ({{Korean|hangul=매운탕|labels=no}}): a refreshing, hot and spicy fish soup. *''Haejang-guk'' ({{Korean|hangul=해장국|labels=no}}): a favorite hangover cure consisting usually of meaty pork spine, ''ugeoji'' (우거지 dried napa cabbage) coagulated ox blood (선지, 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 <small>AM</small> *''Haemul-tang'' ({{Korean|hangul=해물탕|labels=no}}): made with various seafood *''Haemul japtang'' ({{Korean|hangul=해물잡탕|labels=no}}), made with seafood and beef offal, once part of the Korean royal court cuisine *''Altang'' ({{Korean|hangul=알탕|labels=no}}): can be made with ''myeongran jeot'' ({{Korean|hangul=명란젓|labels=no}}), salted and fermented Alaska pollack's roe seasoned with chili pepper or fresh roe *''Chueo-tang'' ({{Korean|hangul=추어탕|labels=no}}): made with ''Misgurnus mizolepis''<ref>{{cite web |url=http://100.empas.com/dicsearch/pentry.html?s=K&i=263424&v=42 |script-title=ko:네이트 |access-date=29 November 2014 |archive-date=21 March 2007 |archive-url=https://web.archive.org/web/20070321143002/http://100.empas.com/dicsearch/pentry.html?s=K |url-status=live}}</ref> *''Yongbong-tang'' ({{Korean|hangul=용봉탕|labels=no}}): made with chicken, carp and softshell turtle<ref>{{cite web |url=http://100.empas.com/dicsearch/pentry.html?s=K&i=249394&v=42 |script-title=ko:네이트 |access-date=29 November 2014 |archive-date=21 March 2007 |archive-url=https://web.archive.org/web/20070321143002/http://100.empas.com/dicsearch/pentry.html?s=K |url-status=live}}</ref> *''Mandu-guk'' ({{Korean|hangul=만둣국|labels=no}}): mandu soup<ref>{{cite web |url=http://100.empas.com/dicsearch/pentry.html?s=K&i=242418&v=42 |script-title=ko:네이트 |access-date=29 November 2014 |archive-date=21 March 2007 |archive-url=https://web.archive.org/web/20070321143002/http://100.empas.com/dicsearch/pentry.html?s=K |url-status=live}}</ref> *''Wanja-tang'' ({{Korean|hangul=완자탕|labels=no}}): made with ''wanja'' (meatball-like jeon)<ref>{{cite web |url=http://100.empas.com/dicsearch/pentry.html?s=K&i=268173&v=42 |script-title=ko:네이트 |access-date=29 November 2014 |archive-date=21 March 2007 |archive-url=https://web.archive.org/web/20070321143002/http://100.empas.com/dicsearch/pentry.html?s=K |url-status=live}}</ref> *''Gyeran-tang'' ({{Korean|hangul=계란탕|labels=no}}): soup made with eggs<ref>{{cite web |url=http://100.empas.com/dicsearch/pentry.html?s=K&i=277396&v=47 |script-title=ko:네이트 |access-date=29 November 2014 |archive-date=21 March 2007 |archive-url=https://web.archive.org/web/20070321143002/http://100.empas.com/dicsearch/pentry.html?s=K |url-status=live}}</ref> *''Ssukkuk'' ({{Korean|hangul=쑥국|labels=no}}): made with ssuk (''Artemisia indica'')<ref>{{cite web |url=http://100.empas.com/dicsearch/pentry.html?s=K&i=275767&v=42 |script-title=ko:네이트 |access-date=29 November 2014 |archive-date=21 March 2007 |archive-url=https://web.archive.org/web/20070321143002/http://100.empas.com/dicsearch/pentry.html?s=K |url-status=live}}</ref> *''Sundae-guk'' ({{Korean|hangul=순댓국|labels=no}}): made with Sundae (or pork blood sausage) and sometimes it includes fatty pieces of intestine (gopchang), liver, lungs, bits of cartilage, and meat.<ref>Jung, Alex [http://www.cnngo.com/seoul/eat/5-korean-ways-eat-pig-231893 "5 Korean ways to eat a pig"] {{Webarchive|url=https://web.archive.org/web/20111113062909/http://www.cnngo.com/seoul/eat/5-korean-ways-eat-pig-231893 |date=2011-11-13 }} ''CNN Go''. 11 November 2011. Retrieved 2012-04-11</ref>

==''Gukbap''== ''Gukbap'' (국밥, {{IPA|ko|kukp͈ap}}) 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. It is meant to be a simple but hearty dish that keeps you full and satisfied with essential nutrients from the soup and rice combination. <ref>{{Cite web |url=http://100.empas.com/dicsearch/pentry.html?s=K&i=275741&v=42 |script-title=ko:엠파스 백과사전 |access-date=2008-05-27 |archive-date=2007-03-21 |archive-url=https://web.archive.org/web/20070321143002/http://100.empas.com/dicsearch/pentry.html?s=K |url-status=live}}</ref> *''Kong-namul-gukbap'' ({{Korean|hangul=콩나물국밥|labels=no}}), clear soybean sprout (''kongnamul'') soup with rice *''Gul-gukbap'' ({{Korean|hangul=굴국밥|labels=no}}) – oyster and rice soup. *''Ttaro gukbap'' ({{Korean|hangul=따로국밥|labels=no}}), a variety of yukgaejang, local specialty of Daegu<ref>{{Cite web |url=http://100.empas.com/dicsearch/pentry.html?s=K&i=277402&v=47 |script-title=ko:엠파스 백과사전 |access-date=2008-05-27 |archive-date=2007-03-21 |archive-url=https://web.archive.org/web/20070321143002/http://100.empas.com/dicsearch/pentry.html?s=K |url-status=live}}</ref>

==See also== {{portal|Food}} *Jeongol *Jjigae *List of soups

==References== {{Reflist|30em}}

==Further reading== *{{cite web |url=http://100.empas.com/dicsearch/pentry.html?s=K&i=244167&v=44 |title=Guk (국) |publisher=Empas / EncyKorea |access-date=2008-05-27 |language=ko}} *{{cite web |url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000717323 |title=Guk (국) |publisher=Doosan Encyclopedia |access-date=2008-05-27 |language=ko}}

==External links== *[https://web.archive.org/web/20090414053422/http://www.foodinkorea.org/eng_food/tradition/tradition4_1.jsp Soups and stews] from Food in Korea

Category:Korean words and phrases Category:Korean soups and stews