Guk (국), also sometimes known astang (탕;湯), is a class of soup-like dishes inKorean cuisine.Guk andtang are commonly grouped together and regarded as the same type of dish, althoughtang can sometimes be less watery thanguk.[1][2] It is one of the most basic components in a Korean meal, along withbap (밥, rice), andbanchan (반찬, side dishes).[3][4] In Korean table setting,guk is served on the right side ofbap (rice), and left side ofsujeo (수저, a spoon and chopsticks).
Guk is a native Korean word, whiletang is aSino-Korean word that originally meant "boiling water" or "soup".Tang has been used as an honorific term in place ofguk, when it denotes the same meaning asguk as inyeonpo-tang (연포탕, octopus soup),daegu-tang (대구탕, codfish soup), orjogae-tang (조개탕, clam soup).[2][5] Generally, the names of lighter soups with vegetables are suffixed with-guk, while heavier, thicker soups made with more solid ingredients used injesa (ancestral rites) are often referred to astang.[1][2]Gamja-guk (potato soup) andgamja-tang (pork back-bone stew) are different dishes; the potato soup can be calledgamjeo-tang.[5][6][7]
Guk is largely categorized into four groups of soups, such asmalgeun 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 asdoenjang (soy bean paste) organjang, and is served in abansang (반상, regular meal table). The main ingredients formalgeun jangguk are meat, fish, vegetables, and seafoods.Gomguk, also calledgomtang, 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 ofgomguk tends to have a milky color and to be rich and hearty taste. It can also be made withchicken or pork bone, to producesamgyetang orgamjatang.
Tojangguk are based ondoenjang broth andssaltteumul (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 withoi naengguk (오이냉국, cold cucumber) andmiyeok 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.
Seolleongtang (설렁탕): ox leg bone soup simmered for more than 10 hours until the soup is milky-white.[22] Usually served in a bowl containingsomyeon and pieces of beef. Slicedscallions and black pepper are used as condiments
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[27]
Dwaeji gukbap (돼지국밥), a representative regional hearty pork-parts soup with rice[28] of coastal Gyeongsang-do
Naengguk refers to all kinds of cold soups, mainly eaten in summer. They are also calledchanguk (literally "cold soup") inpure Korean while the termnaengguk is a combination of aHanja word and a pure Korean word with the same meaning.[35] The first historical record onnaengguk appears in a poem written byYi Gyu-bo (1168–1241), a high officer of theGoryeo period (918–1392).Naengguk is referred to as "sungaeng" in the poem, which literally meanssunchaeguk, soup made withsunchae (Brasenia schreberi). Yi praised its clear and plain taste.[36][37]
Naengguk is generally divided into two categories according to taste and ingredients. One group ofnaengguk is made by mixing chilled water and vinegar to give a sweet and sour taste; examples includemiyeok naengguk made withwakame,oi naengguk made with cucumber,pa naengguk made with spring onions,nameul naengguk made with garlic, andgim naengguk made withgim ornori. The other group is made to supplement health and has rich tastes, such as chilled soup made with chicken, sesame, or soy bean.[36][37]
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 toblood 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 4:00AM
Sundaeguk (순댓국): made withSundae (or pork blood sausage) and sometimes it includes fatty pieces of intestine (gopchang), liver, lungs, bits of cartilage, and meat.[48]
Gukbap (국밥,Korean pronunciation:[kukp͈ap]) are dishes developed fromguk. The term literally means "soup with rice." The dish is typically served in restaurants, and has become popular among the working class since the lateJoseon Dynasty.[49]
Kongnamul gukbap (콩나물국밥), clear soybean sprout (kongnamul) soup with rice
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