guk

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 (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 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.

File:Korean clam soup-Jaecheopguk-01.jpg, small shellfish soup one of malgeun jangguk]]

• Tteokguk ({{lang|ko|떡국}}), tteok (rice cake) soup{{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}}
• Miyeok guk ({{lang|ko|미역국}}), wakame (edible seaweed) soup{{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}}
• Kongnamul guk ({{lang|ko|콩나물국}}), made with kongnamul{{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}}
• Muguk ({{lang|ko|무국}}), made with radish{{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}}
• Gamjaguk ({{lang|ko|감자국}}), made with potato{{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}}
• Toranguk ({{lang|ko|토란국}}), made with taro{{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 }}
• Bugeoguk ({{lang|ko|북어국}}), made with dried Alaska pollock{{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}}
• Bogeoguk ({{lang|ko|복어국}}), made with puffer fish{{cite web |url=http://www.munhwa.com/news/view.html?no=2012052101032530074002 |script-title=ko:복어국, 먹을까 말까… 18세기 선비들의 논란 |date=2012-05-21 |publisher=Munhwa Ilbo |access-date=2013-04-02 |language=ko |archive-date=2013-12-16 |archive-url=https://web.archive.org/web/20131216234204/http://www.munhwa.com/news/view.html?no=2012052101032530074002 |url-status=live}}
• Jogaeguk ({{lang|ko|조개국}}), made with shellfish{{cite web |url=http://food.chosun.com/site/data/html_dir/2012/08/22/2012082201403.html |script-title=ko:맑은 조개국 |publisher=Chosun |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}}
• Jaecheopguk ({{lang|ko|재첩국}}), soup made with jaecheop (small clams, Corbicula fluminea) harvested in rivers of Gyeongsang-do{{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}}

File:Korean.food-Seolleongtang-01.jpg

• Beef
• Gomguk/gomtang ({{lang|ko|곰국}}/{{lang|ko|곰탕}}, {{IPA|ko|koːmk͈uk, koːmtʰaŋ}}):{{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}}
• Sagol gomtang (사골곰탕), pale-bone broths garnished with oxtail or sliced brisket{{cite web |url=http://food.chosun.com/site/data/html_dir/2012/08/06/2012080601647.html |script-title=ko:사골곰탕 |publisher=Chosun |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}}{{Cite web |url=http://100.empas.com/dicsearch/pentry.html?s=K&i=241834&v=47 |title=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}}
• Kkori gomtang (꼬리곰탕), ox tail soup{{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}}
• Seolleongtang (설렁탕): ox leg bone soup simmered for more than 10 hours until the soup is milky-white.{{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}} Usually served in a bowl containing somyeon and pieces of beef. Sliced scallions and black pepper are used as condiments
• Galbitang ({{lang|ko|갈비탕}}), made with galbi or beef ribs{{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}}
• Yukgaejang (육개장), beef soup with red chili flakes, soy sauce and bean sprouts{{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}}
• Doganitang ({{lang|ko|도가니탕}}), soup from knuckles and bones{{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}}
• Chicken and pork
• Samgyetang (삼계탕), 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{{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}}
• Gamjatang (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{{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}}
• Dwaeji gukbap (돼지국밥), a representative regional hearty pork-parts soup with rice{{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}} of coastal Gyeongsang-do

File:Ugeojiguk (outer leaves soup).jpg

Tojangguk are eaten all year round. The term emerged in the 1930s in Korean cookbooks.{{Cite web |url=http://100.empas.com/dicsearch/pentry.html?s=K&i=263434&v=44 |title=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}}

• Sigeumchi tojangguk (시금치토장국), made with spinach{{cite web |url=http://woman.donga.com/docs/magazine/woman/cook/cuisine_detail.php?cookid=20071025000023 |script-title=ko:시금치토장국 |publisher=Donga |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}}
• Auk tojangguk (아욱토장국), made with malva{{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}}
• Naengi tojangguk (냉이토장국), made with horseradish{{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}}
• Ugeojiguk (우거지국), made with ugeoji (우거지, dried napa cabbage){{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}}
• Daseulgiguk (다슬기국), made with freshwater snails (다슬기, Semisulcospira libertina){{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}}

File:Oimiyeoknaengguk (cold cucumber wakame soup).jpg

File:Kongnamulnaengguk (cold soybean sprout soup).jpg

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.{{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}} 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.{{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}}{{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}}

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{{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}}
• Oi naengguk (오이냉국), cold cucumber soup{{cite web |url=http://food.chosun.com/site/data/html_dir/2012/10/09/2012100901576.html |script-title=ko:오이냉국 |publisher=Chosun |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}}
• Kkaetguk (깻국), hearty cold soup made with chicken and ground sesame seeds{{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}}
• Naengkongguk (냉콩국), made with ground soybeans{{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}} and can be used for kongguksu
• Kongnamul naengguk (콩나물냉국), made with kongnamul

• Maeuntang (매운탕): a refreshing, hot and spicy fish soup.
• 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
• 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{{cite web |url=http://100.empas.com/dicsearch/pentry.html?s=K&i=263424&v=42 |title=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}}
• Yongbongtang (용봉탕): made with chicken, carp and softshell turtle{{cite web |url=http://100.empas.com/dicsearch/pentry.html?s=K&i=249394&v=42 |title=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}}
• Manduguk (만두국): mandu soup{{cite web |url=http://100.empas.com/dicsearch/pentry.html?s=K&i=242418&v=42 |title=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}}
• Wanjatang (완자탕): made with wanja (meatball-like jeon){{cite web |url=http://100.empas.com/dicsearch/pentry.html?s=K&i=268173&v=42 |title=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}}
• Gyerantang (계란탕): soup made with eggs{{cite web |url=http://100.empas.com/dicsearch/pentry.html?s=K&i=277396&v=47 |title=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}}
• Ssukkuk (쑥국): made with ssuk (Artemisia indica){{cite web |url=http://100.empas.com/dicsearch/pentry.html?s=K&i=275767&v=42 |title=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}}
• Sundaeguk (순댓국): made with Sundae (or pork blood sausage) and sometimes it includes fatty pieces of intestine (gopchang), liver, lungs, bits of cartilage, and meat.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

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.{{Cite web |url=http://100.empas.com/dicsearch/pentry.html?s=K&i=275741&v=42 |title=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}}

• Kongnamul gukbap (콩나물국밥), clear soybean sprout (kongnamul) soup with rice
• Gul-gukbap (굴국밥) – oyster and rice soup.
• Ttaro gukbap (따로국밥), a variety of yukgaejang, local specialty of Daegu{{Cite web |url=http://100.empas.com/dicsearch/pentry.html?s=K&i=277402&v=47 |title=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}}

{{portal|Food}}

• Jeongol
• Jjigae
• List of soups

{{Reflist|30em}}

• {{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}}

• [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