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Guk
Soegogi-mu-guk (beef and radish soup)
Alternative namesTang
TypeSoup
Place of originKorea
Korean name
Hangul
Revised Romanizationguk
McCune–Reischauerkuk
IPA[kuk̚]
Hangul
Hanja
Revised Romanizationtang
McCune–Reischauert'ang
IPA[tʰaŋ]

Guk (), also sometimes known as tang (; ), is a class of soup-like dishes in Korean cuisine. Guk and tang are commonly grouped together and regarded as the same type of dish, although tang can sometimes be less watery than guk.[1][2] It is one of the most basic components in a Korean meal, along with bap (밥, rice), and banchan (반찬, side dishes).[3][4] 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).[2][5] 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.[1][2] Gamja-guk (potato soup) and gamja-tang (pork back-bone stew) are different dishes; the potato soup can be called gamjeo-tang.[5][6][7]

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 (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.

Malgeun jangguk

Jaecheopguk, small shellfish soup one of malgeun jangguk
Jaecheopguk, small shellfish soup one of malgeun jangguk

Gomguk

Seolleongtang, one of the types of gomguk
Seolleongtang, one of the types of gomguk

Tojangguk

ugeojiguk
ugeojiguk

Tojangguk are eaten all year round. The term emerged in the 1930s in Korean cookbooks.[29]

Naengguk

cold cucumber wakame soup
cold cucumber wakame soup
cold soybean sprout soup
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.[35] 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.[36][37]

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.[36][37]

Ingredients

Gukbap

Gukbap (국밥, Korean pronunciation: [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.[49]

See also

References

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  2. ^ a b c "tang" . Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 22 April 2017.
  3. ^ Pettid, Michael J. (2008). Korean Cuisine: An Illustrated History. London: Reaktion Books. pp. 55–57. ISBN 978-1-86189-348-2.
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  6. ^ "gamja-guk" 감잣국. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 22 April 2017.
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Further reading