naengguk

{{Short description|Korean cold soup}}

{{Italic title}}

{{Infobox food

| name = Naengguk

| image = Korean cold cucumber soup-Oi naengguk-01.jpg

| caption = A bowl of elaborated oi-naengguk (chilled cucumber soup)

| alternate_name = Chilled soup

| country = Korea

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| type = Guk

| course =

| served = Cold

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| serving_size = 100 g

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| module = {{Infobox Korean name/auto

| child = yes

| hangul = 냉@국

| hanja = 冷국

| ipa = {{IPA|ko|nɛŋ.k͈uk̚|}}

}}

}}

Naengguk{{in lang|ko}} {{Cite web|url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf|script-title=ko:주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|date=2014-07-30|publisher=National Institute of Korean Language|trans-title=Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes|format=PDF|access-date=2017-02-16}}

• {{cite press release |date=2014-05-02 |script-title=ko:주요 한식명 로마자 표기 및 표준 번역 확정안 공지 |url=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465 |website=National Institute of Korean Language |language=ko}} ({{Korean|냉국}}) or chilled soup refers to all kinds of cold guk ({{lang|ko|국}}, soups) in Korean cuisine, mainly eaten in summer. It is also called chan'guk ({{lang|ko|찬국}}), which literally means "cold soup" in pure Korean, while the term naengguk is a combination of a hanja word ({{lang|zh|冷}}, "cold") and a pure Korean word ({{lang|ko|국}}, "soup").{{cite web |url=http://kordic.nate.com/dicsearch/view.html?i=7311400 |script-title=ko:냉국 |publisher=Nate Korean Dictionary |accessdate=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 Kyu-bo (1168–1241), a high officer of the Goryeo period (918–1392). In the poem, naengguk is referred to as sungaeng ({{lang|ko|순갱}}), which literally means sunchaeguk ({{lang|ko|순채국}}), i.e., soup made with sunchae (Brasenia schreberi). Yi praised its clear and plain taste, saying it made usual dishes seem vulgar.{{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 |accessdate=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 |script-title=ko:냉국 |publisher=Doosan Encyclopedia |accessdate=2009-10-23 |language=ko }}{{dead link|date=February 2018 |bot=InternetArchiveBot |fix-attempted=yes }}

Naengguk is largely divided into two categories according to seasoning and ingredients. The first category is made by mixing chilled water and vinegar to give a sour and sweet taste, such as miyeok naengguk ({{lang|ko|미역냉국}}) made with wakame, oi naengguk ({{lang|ko|오이냉국}}) made with cucumber, pa naengguk ({{lang|ko|파냉국}}) made with spring onions, maneul naengguk ({{lang|ko|마늘냉국}}) made with garlic, and gim naengguk ({{lang|ko|김냉국}}) made with gim or nori. The other category is made to supplement health and has rich tastes such as chilled soup made with chicken, sesame, or soybeans.