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Guk

Guk (국), also known as tang (탕) in some contexts, is a fundamental class of soup-like dishes in Korean cuisine, characterized by a clear, thin broth made by simmering ingredients such as vegetables, meat, seafood, or seaweed in water, and typically served in individual portions alongside steamed rice at every meal to aid digestion and provide nutritional balance.^[1]^[2] Distinguished by its approximate 7:3 liquid-to-solid ingredient ratio, guk emphasizes the broth as the primary component and is not seasoned further after serving, setting it apart from thicker, saltier jjigae stews (with a 4:6 ratio and more dominant solids) or communal jeongol hot pots cooked tableside.^[1] In contrast to Western soups, which often serve as a light starter, guk functions as an essential accompaniment to rice, originating from historical practices of pre-cooking and portioning for shared meals, as documented in Joseon Dynasty cookbooks.^[2] Notable varieties include miyeokguk (seaweed soup with beef, traditionally consumed on birthdays and postpartum for its detoxifying properties), muguk (radish soup), and tteokguk (rice cake soup eaten on Lunar New Year's Day to symbolize longevity).^[3]^[4]^[5] Guk's versatility and everyday role underscore its cultural significance in promoting health and communal dining in Korean tradition.^[2]

Terminology

Definition and Distinctions

Guk refers to a class of lighter, soup-like dishes in Korean cuisine, characterized by their clear or lightly seasoned broths and typically served alongside steamed rice and various banchan (side dishes) to form a complete meal. These soups emphasize simplicity and balance, providing a subtle flavor profile that complements the overall dining experience without overpowering other elements.^[6] The term guk derives from native Korean vocabulary, denoting everyday broths that are often prepared quickly with minimal ingredients, in contrast to tang, a Sino-Korean word (from the Chinese character 湯, meaning "soup" or "hot water") commonly applied to richer, more elaborate versions requiring extended simmering for depth of flavor. While guk and tang are frequently grouped together under the broader umbrella of Korean soups and can be somewhat interchangeable in casual usage, tang tends to signify ceremonial or heartier preparations, such as those featuring prolonged bone extraction.^[1]^[7] A key distinction lies in guk's thinner consistency and broth-centric nature, which sets it apart from jjigae, the category of thicker stews that incorporate more solid ingredients, higher salinity, and often fermented elements for a robust, stew-like texture. In nomenclature, lighter soups typically conclude with the suffix -guk (e.g., miyeok-guk, a seaweed-based broth), whereas denser or more opulent ones end in -tang (e.g., seolleongtang, an ox bone soup), though regional and contextual variations may blur these lines.^[1]^[6]

Etymology

The term guk (국) is a native Korean word denoting soup or a liquid-based dish, with roots in indigenous linguistic elements that predate the widespread incorporation of Sino-Korean vocabulary into the Korean language.^[8] By contrast, tang (탕; 湯) is a Sino-Korean borrowing from Chinese characters, originally signifying "hot water" or "boiling soup," reflecting historical linguistic influences from Classical Chinese.^[8] In contemporary Korean, guk and tang are often interchangeable but carry nuanced distinctions: guk applies to lighter, everyday soups that are typically broth-centric and served individually alongside rice, whereas tang denotes more elaborate preparations involving prolonged simmering, commonly associated with formal contexts such as ancestral rites where tang serves as the preferred honorific term for soup offerings.^[8]^[9]

History

Origins

The origins of guk trace back to the Three Kingdoms period (57 BCE–668 CE), where it emerged as a fundamental element of Korean cuisine amid diverse regional practices. Earliest mentions appear in records from Goguryeo and Baekje, dating to the 1st–5th centuries CE, describing simple broths prepared from fermented grains or fish as everyday sustenance. In Goguryeo, particularly, fermented soybean products like cheonggukjang—developed by keeping soybeans under horse saddles during crossings of southern Manchuria—formed the basis for these early broths, reflecting the kingdom's semi-nomadic heritage and emphasis on preservation techniques for long journeys.^[10] Archaeological evidence further supports guk's antiquity, with pottery shards from early Holocene sites (ca. 8000 BCE) revealing residues indicative of boiling marine resources such as fish and shellfish. These finds, analyzed through organic residue techniques, indicate that early inhabitants processed aquatic materials in ceramic vessels, predating written records and highlighting guk's evolution from prehistoric boiling practices in hunter-gatherer communities. Such evidence underscores the continuity of soup-making as a core cooking method in ancient Korea.^[10]^[11]

Evolution

During the Goryeo Dynasty (918–1392 CE), guk evolved under the strong influence of Buddhism, which promoted vegetarianism and led to a notable reduction in meat consumption across Korean cuisine.^[12] This shift emphasized plant-based ingredients in soups, aligning with Buddhist precepts that favored vegetables, tofu, and mushrooms over animal products.^[12] Concurrently, the first recorded mention of naengguk, a cold soup variety, appeared in the 12th century in a poem by scholar Yi Gyu-bo, describing it as a refreshing dish with water shield (sunchae) suitable for summer elites.^[13] In the Joseon Dynasty (1392–1910 CE), guk underwent further refinement, incorporating doenjang (fermented soybean paste) as a key base for soups to enhance umami and nutritional value, reflecting an emphasis on health benefits and seasonal ingredients.^[14] This period saw the emergence of gukbap—soup served with rice—as an affordable, hearty meal particularly popular among laborers and commoners, with the first official records dating back to Joseon rituals and daily practices.^[15] Soup-making traditions became more structured, drawing from earlier foundations in the Three Kingdoms period while adapting to agrarian lifestyles. The Japanese occupation (1910–1945) and subsequent post-war era introduced hybridization through exposure to foreign seasonings and restaurant cultures, leading to the integration of imported spices that amplified flavors in guk variants.^[16] In the modern 20th and 21st centuries, guk has globalized alongside the Korean Wave (Hallyu), with K-dramas and media promoting traditional soups and inspiring fusion adaptations abroad, such as guk-infused broths in international dishes like ramen hybrids or vegetable-based elixirs.^[17] This expansion has elevated guk's status in global cuisines, blending its communal roots with contemporary creativity.^[17]

Varieties

Clear Soups

Clear soups, known as malgeun jangguk in Korean cuisine, are thin, transparent broths prepared from short-simmered stocks of seafood, vegetables, or light meats, with minimal seasoning using soy sauce or salt to maintain their clarity and subtle flavors.^[18] These soups emphasize simplicity and digestibility, distinguishing them as everyday staples that highlight natural ingredients without heavy clouding from prolonged cooking.^[19] Key examples include jaecheopguk, a regional specialty from southern Korea made with small freshwater marsh clams (jaecheop) simmered briefly in water with chives and seasoned lightly with salt or soy sauce, resulting in a refreshing, mildly briny broth.^[20] Another prominent variety is miyeok-guk, featuring dried brown seaweed (miyeok) rehydrated and boiled in a clear anchovy or beef stock, often garnished with green onions and sesame oil for a nutty finish; it holds cultural significance as a birthday and postpartum dish.^[3] Both exemplify the light profile of clear guks, where ingredients like clams or seaweed infuse the broth without overpowering it. Preparation focuses on quick boiling—typically 10-40 minutes—to preserve the broth's transparency and avoid emulsification, starting with rinsing and soaking ingredients before simmering in fresh water or light stock, followed by straining if needed and simple seasoning.^[3] This method ensures the soup remains suitable for daily meals, often served hot with rice to aid digestion.^[21] Nutritionally, these soups are low in calories—around 45 kcal per serving for plain miyeok-guk and 23-30 kcal per 100g for jaecheopguk—while providing high mineral content from seafood sources, including iodine, iron, calcium, and magnesium that support thyroid function, blood health, and bone strength.^[21]^[22] Their high digestibility makes them ideal for recovery meals, contributing essential amino acids and antioxidants without excess fat.^[3]

Bone Broths

Bone broths, referred to as gomguk in Korean cuisine, are hearty guk varieties featuring opaque, milky-white soups derived from simmering bones for over 10 hours, allowing the marrow and collagen to infuse the broth with natural richness and seasoning.^[23] This prolonged extraction process yields a nutrient-dense liquid high in protein and calcium, distinguishing gomguk from lighter guk types.^[23] The bones, often from beef, are first parboiled to remove impurities before the extended simmer, which can total around 10 hours across multiple heat stages to achieve the desired creaminess without added fats or stocks.^[23] Prominent examples include seolleongtang, a classic beef bone soup prepared by boiling ox leg bones, shank, and offal remnants, then garnished simply with minced scallions for freshness.^[24] Similarly, gomtang utilizes oxtail or beef ribs, simmered to extract deep flavors, sometimes incorporating cartilage or tripe for added texture, resulting in a robust broth that embodies traditional stamina-boosting qualities.^[25] Both are rooted in Joseon Dynasty practices, where such soups provided essential nourishment for laborers and royalty alike.^[24] A hallmark of gomguk preparation is the meticulous skimming of foam and fat during simmering to ensure broth purity and clarity in opacity, preserving the subtle, unadulterated essence of the bones.^[23] These soups are customarily served hot and plain in small bowls, allowing individuals to season with salt, pepper, or green onions at the table, often paired with rice for a complete meal.^[25] In traditional Korean medicine, gomguk is prized for its collagen content, derived from the connective tissues in bones, which is thought to promote skin elasticity, joint health, and prevention of osteoporosis by supporting bone density and immunity.^[26] This aligns with historical views of the soup as a restorative food, enhancing overall vitality without heavy spices.^[23]

Paste-Based Soups

Paste-based soups, known as tojangguk in Korean cuisine, are broths that derive their characteristic thickness and robust flavor from doenjang, a fermented soybean paste made by salting and aging boiled soybeans.^[27] These soups often incorporate ingredients such as tofu, which adds a soft texture, or seafood like anchovies for subtle brininess, creating a hearty yet versatile dish suitable for daily meals throughout the year.^[28] The doenjang serves as the primary seasoning agent, dissolving into the broth to impart depth without requiring extended simmering, distinguishing these soups by their immediate umami intensity.^[29] Prominent examples include doenjang-guk, a foundational variety typically prepared with an anchovy-based stock, assorted vegetables like zucchini or radish, and sometimes tofu or clams to enhance the savory profile.^[30] Another key variant is kongnamulguk, which features soybean sprouts as the main ingredient in a doenjang-seasoned broth, offering a lighter, crisp texture while maintaining the paste's fermented essence; this soup highlights the sprouts' mild nuttiness simmered briefly in a seasoned broth.^[31]^[32] Common vegetable add-ins, such as cabbage or potatoes, further balance the soup's consistency and provide seasonal freshness.^[33] The flavor profile of these soups is dominated by the earthy, savory notes arising from the fermentation process of doenjang, where microbial activity breaks down proteins into amino acids that contribute profound umami.^[34] This base allows for adjustable spice levels through additions like gochugaru (Korean chili powder), enabling customization from mildly comforting to boldly pungent without overpowering the core fermented character.^[35] The result is a soup that feels nourishing and grounding, with the paste's natural saltiness reducing the need for extra seasonings. Historically, paste-based soups evolved from the use of ancient meju—fermented soybean blocks molded and dried to initiate the jang fermentation tradition—deeply embedded in Joseon dynasty (1392–1910) cuisine as a staple for both commoners and nobility.^[27] During this era, meju served as the precursor to modern doenjang, with records indicating its widespread application in soups to preserve nutrients and enhance palatability amid limited resources, solidifying tojangguk's role in everyday Korean dietary practices.^[36]

Cold Soups

Naengguk, or cold guk, refers to a category of chilled or room-temperature soups designed for refreshment during hot weather, typically featuring a tangy profile from vinegar or acidic elements that enhance their cooling effect on the body. These soups emphasize light, crisp textures and minimal cooking, distinguishing them from warmer guk varieties. Often consumed in summer, naengguk provides hydration and a palate-cleansing contrast to heavier meals.^[37] The historical origins of naengguk trace back to the Goryeo dynasty (918–1392), where the first recorded mention appears in a poem by the scholar-official Yi Gyu-bo (1168–1241). In this work, he describes "sungaeng," a cold soup made with sunchae (water shield, a aquatic plant), as an elite summer delicacy praised for its ability to alleviate heat and provide relief in sweltering conditions. This reference underscores naengguk's early status as a sophisticated dish among the aristocracy, evolving from natural, cooling ingredients suited to Korea's humid climate.^[13] A prominent example of naengguk is oi naengguk, which combines thinly julienned cucumbers—often briefly salted to enhance crunch—with beef or seaweed in a chilled, vinegared broth seasoned with soy sauce, garlic, and sometimes sesame seeds. The beef, if included, is typically blanched briefly in boiling water to remove impurities before cooling, ensuring tenderness without further cooking. This preparation highlights the soup's emphasis on fresh, acidic notes and textural contrast, with the cucumbers retaining their snap against the tangy liquid. Oi naengguk is quick to assemble, requiring no sustained heat after initial blanching, and is served ice-cold to maximize refreshment.^[38]^[39] Another key variety is kongnamul naengguk, made with blanched soybean sprouts chilled in a vinegared broth, providing a crisp, mild flavor complemented by garlic, soy sauce, and sesame for subtle earthiness. Like other naengguk, its preparation avoids prolonged heat, focusing on fresh produce and acidity for a light, hydrating summer option.^[13]

Preparation

Broth Fundamentals

The foundation of guk broth lies in selecting appropriate stock bases that impart umami and depth, with dried anchovies (myeolchi) and kelp (dashima) serving as primary ingredients for clear, seafood-derived stocks that provide a subtle, savory flavor without overpowering the final dish.^[40]^[41] Vegetable-based stocks, often incorporating radish and green onions alongside kelp, offer a lighter umami profile suitable for vegetarian variations.^[42] For richer profiles in bone-derived broths, beef or chicken bones are employed to extract collagen and fats, yielding a more robust foundation. Before simmering, bones are typically blanched by boiling briefly in water, then drained and rinsed to remove blood and impurities.^[43] Simmering techniques vary by broth type to achieve desired clarity and intensity; clear guk broths typically require a short simmer of about 30 minutes after an initial boil, allowing flavors to infuse without extracting excess particles.^[41] In contrast, gomguk-style broths from beef bones demand extended simmering of 3 to 10 hours or longer on low heat to break down connective tissues and produce a milky, gelatinous consistency.^[44]^[45] Water ratios are crucial for balancing concentration. Throughout the process, the broth must be strained multiple times—first to skim foam and impurities after boiling, then through a fine mesh to remove solids—preserving purity and preventing grit.^[43]^[41] A common pitfall in preparing clear guk broths is over-boiling, which emulsifies fats and proteins, resulting in an undesirably cloudy appearance that detracts from the traditional transparency.^[46] To mitigate this, maintain a gentle simmer after the initial boil, skimming regularly to keep the liquid pristine.^[42]

Assembly and Seasoning

In the assembly of guk, solid ingredients are incorporated into the prepared broth with careful attention to timing to optimize flavor infusion and texture retention. Proteins, such as beef or seafood, are typically added early in the process, allowing them to simmer and release their essences into the broth for a deeper umami profile. Vegetables follow in a staggered manner; sturdier ones like radish may be included midway to soften slightly, while more delicate elements like leafy greens or cucumbers are added late to maintain crunch and vibrancy. This sequential approach ensures balanced integration without overcooking components. Seasoning guk builds flavor in layers, starting with foundational elements to establish the broth's salinity and structure. Base salts or soy sauce are introduced first during simmering to evenly distribute and meld with the liquid base. Subsequent additions, such as fermented pastes like doenjang, are stirred in next to dissolve and infuse without clumping, followed by final garnishes—chopped green onions, sesame seeds, or pepper—just before removing from heat to preserve freshness and aroma. This method prevents overpowering any single note and allows for taste adjustments as the soup develops. Most guk varieties are served piping hot, portioned into bowls using a ladle to capture the full essence of the broth alongside solids, often accompanying steamed rice for a complete meal. In contrast, naengguk, or cold guk, is chilled thoroughly—sometimes with added ice cubes—and ladled cold to provide refreshing contrast during warmer months. Modern adaptations frequently incorporate gochugaru, finely ground Korean chili flakes, to customize heat levels, sprinkling or stirring it in during assembly for a subtle, adjustable spiciness that enhances traditional profiles without dominating.

Ingredients

Proteins and Vegetables

Proteins form a key component of guk, providing substantial texture and nutritional value. Beef, especially brisket, is a staple in seolleongtang, where it contributes tender slices that absorb the milky bone broth while delivering high-quality animal protein essential for muscle repair and energy. Seafood options include clams, featured prominently in bajirak guk for their delicate, briny flavor and lean protein content, and anchovies, incorporated in myeolchi guk to add umami depth alongside omega-3 fatty acids. Tofu appears in doenjang guk variants, offering a soft, absorbent plant-based protein that complements fermented soybean bases and supports dietary diversity for vegetarian adaptations. Vegetables are integral to guk, adding freshness, color, and subtle flavors that balance the soup's profile. Seaweed, particularly miyeok, is central to miyeok guk, prized for its chewy texture and abundance of minerals like iodine, calcium, and iron, which aid thyroid function and bone health. Leafy greens such as spinach feature in sigeumchi guk, providing vibrant green hues and a mild earthiness, while perilla leaves contribute aromatic notes in specialized preparations. Root vegetables like Korean radish in mu guk impart a mild sweetness and crispness, enhancing the soup's overall harmony without overpowering the broth. Sourcing these ingredients emphasizes seasonal freshness to maximize flavor and nutrient retention; for instance, fresh clams and greens are preferred during their peak availability in spring and summer. Dried alternatives, such as kelp (dasima), allow for consistent year-round use, as they rehydrate effectively while preserving essential minerals. Nutritionally, the proteins in guk promote satiety through complete amino acid profiles, helping to sustain energy during meals, while the vegetables deliver vitamins A, C, and K for immune support and antioxidant protection, aligning with the health benefits of traditional Korean diets rich in plant-based elements. These solid ingredients pair seamlessly with broths to create layered textures and tastes in guk.

Seasonings and Bases

Doenjang, a traditional Korean fermented soybean paste, provides essential umami depth to many guk preparations. It is produced through a two-stage fermentation process beginning with meju, dense blocks formed from boiled and mashed soybeans that undergo natural microbial fermentation—primarily by Bacillus species and molds—for several weeks to develop complex flavors, followed by aging in a salt brine for months to yield the paste.^[47]^[48] This fermentation enhances the paste's savory profile, making it a staple base for seasoning soups.^[27] Ganjang, Korea's traditional soy sauce, contributes saltiness and subtle fermented notes as another core base derived from the same meju process. During doenjang production, the liquid extracted from the brine-soaked meju is separated and further aged to create ganjang, resulting in a liquid condiment that balances flavors in guk without overpowering other elements.^[27]^[49] Among spices, gochugaru—finely ground Korean red chili pepper—delivers heat and a vibrant red hue, commonly featured in spicy guk varieties.^[50] Black pepper, by contrast, offers a milder, aromatic sharpness, particularly in clear fish-based guk. Garlic and green onions (scallions) are commonly used aromatics, minced and added for pungent depth and fresh, mild onion flavor, respectively.^[51] Other condiments include vinegar, which imparts tanginess to cold naengguk for a refreshing contrast, and sesame oil, added in small amounts to enhance nutty aroma during final seasoning.

Gukbap

Gukbap is a traditional Korean dish consisting of cooked rice integrated into a hot guk broth, either by adding pre-cooked rice to the soup or by boiling the rice directly in the broth, resulting in a hearty one-bowl meal that combines starch and liquid in a single serving.^[15] This format distinguishes gukbap from standard guk, where rice is typically served separately, emphasizing efficiency and convenience for consumption.^[52] It is traditionally presented in a ttukbaegi, an earthenware pot that retains heat and enhances the dish's comforting warmth.^[53] The origins of gukbap trace back to the Joseon Dynasty (1392–1910), where it emerged as an accessible meal for working-class individuals, allowing laborers and travelers to eat soup and rice together without separate utensils or bowls.^[15] The first documented reference appears in the late Joseon-era text Gyugonyoram, describing it as rice topped with savory stewed meat in broth, underscoring its role as a practical, nourishing option at roadside inns and markets.^[53] This preparation reflected the era's socioeconomic needs, providing a quick, filling dish for the common populace amid limited resources.^[52] Prominent examples include kongnamul gukbap, a Jeonju specialty featuring soybean sprouts simmered in a clear anchovy or kelp-based broth, often with pork for added richness, creating a light yet flavorful soup rice known for its detoxifying qualities.^[54] Another regional variant is gul-gukbap, an oyster rice soup where fresh oysters are combined with radish in a briny broth, incorporating toppings such as bean curd, onions, mushrooms, and seaweed for depth and umami.^[55] These dishes draw from base guk preparations like kongnamul guk or gulguk, adapting them by incorporating rice to form a complete meal.^[54] In contemporary Korean cuisine, gukbap remains a staple comfort food at casual eateries and street vendors, valued for its simplicity and soothing qualities, particularly during colder months or as a post-indulgence remedy.^[15] Modern servings frequently include add-ons like a raw egg cracked into the hot broth to poach gently or fermented kimchi on the side for tangy contrast, enhancing its appeal as an everyday, customizable dish.^[56]

Comparisons to Other Soups

Guk is distinguished from jjigae primarily by its lighter, broth-dominant consistency, where the liquid forms the majority of the dish and solid ingredients like vegetables or proteins are minimal and serve to flavor the soup rather than dominate it.^[1] In contrast, jjigae is a thicker, stew-like preparation with a roughly equal balance of solids and liquids, often saltier and heartier, as seen in kimchi jjigae, which incorporates fermented cabbage and tofu in a more substantial, simmered base compared to the clearer kimchi guk.^[6] This difference reflects guk's role as a lighter side dish to accompany rice, while jjigae functions more as a main course.^[7] Tang shares significant overlap with guk as another term for soup but is typically reserved for richer, more ceremonial preparations that involve longer simmering of meats or bones to extract deep flavors, resulting in a slightly thicker broth than the thinner, everyday guk.^[8] For instance, galbitang, a beef short rib soup, is classified as tang due to its elaborate, bone-boiled essence, whereas simpler native vegetable or seaweed-based soups fall under guk.^[2] In relation to rice-inclusive dishes, guk remains a standalone soup served separately from rice, while gukbap represents a hybrid where rice is mixed directly into the broth for a complete meal in one bowl.^[6] Etymologically, guk derives from native Korean terminology for everyday soups, whereas tang originates from Sino-Korean hanja meaning "boiling water" or "soup," often applied to more formal or medicinal dishes; this leads to some fluidity in naming, such as samgyetang, a ginseng chicken soup that uses the tang suffix despite its brothy profile akin to guk.^[8]^[2]

Cultural Significance

Role in Meals and Rituals

In Korean cuisine, guk serves as an essential component of daily meals, always paired with bap (cooked rice) and banchan (side dishes) to form the foundational bansang table setting. This combination reflects the principles of hansik, where guk's broth facilitates digestion of rice and provides nutritional balance through its diverse ingredients, such as vegetables, proteins, and seasonings, complementing the carbohydrate-heavy bap and varied banchan.^[2] Guk holds significant ritual importance in Korean traditions, particularly in jesa (ancestral rites), where guk is included in the ceremonial table setting, often in the lower rows, as a simple offering to ancestors. In birthday celebrations, miyeok-guk (seaweed soup) is traditionally consumed to honor mothers, originating from Goryeo Dynasty practices that recognized seaweed's role in postpartum recovery and linked to folklore of marine animals using it for healing after birth.^[57]^[58] Health beliefs position guk as a restorative element in traditional Korean medicine, with varieties like haejangguk employed to alleviate hangovers by cleansing the body of alcohol's effects, a custom deeply embedded in daily recovery practices for drinkers. Similarly, miyeok-guk is valued for purifying the blood and promoting lactation postpartum, aligning with centuries-old traditional Korean views that emphasize food's medicinal properties.^[59]^[60]^[61] Socially, guk fosters communal bonds in family meals, where it is shared from a central bowl, encouraging harmony and respect; etiquette dictates sipping the broth first to appreciate its essence before proceeding to solids, underscoring the dish's role in mindful, collective dining.^[62]

Regional and Seasonal Aspects

Guk exhibits notable regional variations across Korea, reflecting local ingredients and culinary traditions. In the Jeolla Province, particularly around Jeonju, soups often incorporate wild greens and soybean sprouts, as seen in kongnamul-guk, a clear broth made with fresh bean sprouts and minimal seasoning to highlight the vegetable's natural flavor, a staple tied to the region's fertile lands and clean water sources. In contrast, Gyeongsang Province favors robust beef-based preparations, such as gomguk, where bones and cartilages are simmered for hours before adding meat, yielding a milky broth prized for its depth and served with rice in gukbap style.^[63] On Jeju Island, guk draws from the island's marine bounty, including gosari haejangguk, a restorative soup with bracken fern and pork, adapted for local tastes.^[64] Seasonal adaptations of guk align with Korea's emphasis on sisik, or eating in harmony with the seasons, using fresh, available ingredients to balance bodily needs. Winter versions prioritize warming bone broths like gulgukbap, featuring oysters in a rich seafood stock to combat cold weather, often consumed for its nourishing qualities during the harshest months.^[64] Summer calls for cooling naengguk, such as oi-naengguk, a chilled cucumber soup with seaweed and vinegar for a tangy, refreshing effect that aids digestion in humid heat.^[65] Spring guk, like aukguk with curled mallow leaves or naengiguk using shepherd's purse, leverages tender greens emerging after winter, providing light, detoxifying meals.^[64] In modern urban centers like Seoul, guk has evolved with influences from global dietary trends, including vegan adaptations that replace animal broths with vegetable or kelp bases, as in plant-based tteokguk using shiitake mushrooms for umami, catering to health-conscious diners while preserving traditional textures.^[66] Rural areas, however, maintain fidelity to time-honored recipes, with families passing down methods for beef or seaweed guk unchanged by urbanization.^[63] The Korean division since 1945 has resulted in sparser documentation of northern guk variants in southern sources, such as the trout-based Taedonggang sungeoguk from Pyongyang, though some recipes persist through migration and oral histories.^[67]

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SOUPS, STEWS, SEAFOOD, NOODLES AND MEAT FAVORITES
... soup of vegetables, seafood and/or meats boiled in plenty of water. Some varieties are malgeun-jangguk (clear soy sauce soup), tojangguk (soybean paste soup) ...
[22]
A Study on the Cooking Science of Guk(Korean Soup) from Old ...
Oct 31, 2008 · Fish and two to three meats are combined for the main ingredients of Guk, to harmonize the taste. Notably, deer and birds such as pheasants ...
[23]
Freshwater Marsh Clam Soup (재첩국 / Jaecheopguk) : VISITKOREA
Oct 19, 2023 · Broth flavored with marsh clam is more refreshing and delicious than any other shellfish soup. Chives with a unique aroma are also included.
[24]
K-Food Recipe / Miyeokguk Is Recommended as a Beauty Food or ...
May 16, 2019 · Miyeokguk as a Health Food: Miyeokguk has a low calorie. One single serving carries about 45㎉. Even miyeokguk with beef has only 100㎉.Missing: nutritional benefits
[25]
Miyeok Guk (Korean Seaweed Soup) - Stellanspice
Rating 5.0 (55) · 40 minJan 3, 2024 · Miyeok guk is a light, nutritious Korean seaweed soup that can be made with beef, seafood, pork, or vegan! This is a classic Korean staple, ...Missing: clear malgeun jangguk jaecheopguk
[26]
Korean recipes: Ox bone soup, Seolleongtang (설렁탕)
Nov 6, 2015 · Seolleongtang is made from ox bone and beef cuts, including gristle, tongue, knee cartilage and brisket. All these cuts need to be boiled for ...Missing: tang | Show results with:tang
[27]
Gomtang Vs. Seolleongtang: A Matter of Technicality
Dec 6, 2016 · The origin of seolleongtang is highly disputed. The most widely believed story is that it originated from a sacrificial ritual called ' ...Missing: etymology | Show results with:etymology
[28]
Korean recipes: Beef broth soup, gomtang (곰탕)
Feb 17, 2017 · According to the Institute of Traditional Korean Food, gomtang is a light brown soup boiled with meat parts or inner organs and requires soy ...
[29]
The Korean Bone Broth Soup Rich in Collagen and Wellness Benefits
Jul 17, 2023 · Gomguk, a bone broth soup made from pork or beef bones, holds a special place in Korean cuisine. Beyond its comforting and flavorful nature, it ...
[30]
Jang, Korean fermented soybean product, the result of endeavors of ...
Sep 14, 2023 · Jang is a food made by fermenting soybeans, and representative types include doenjang, gochujang, kanjang, and cheongkukjang.
[31]
Soybean paste soup with cabbage (Baechu-doenjangguk) - Maangchi
Rating 4.9 (310) · 40 minBaechu-doenjangguk is a warm, savory, and hearty Korean soup made with doenjang, napa cabbage, dried anchovies, garlic, green chili, and tteumul (rice wash ...
[32]
Korean Soybean Paste Soup (Doenjang Guk)
Rating 5.0 (8) · 20 minHow to make authentic Korean soybean paste soup (Doenjang Guk). Also find out the difference between Doenjang Guk and Doenjang Jjigae!
[33]
Doenjang-Guk (Soybean Paste Soup with Beef and Watercress)
Rating 5.0 (4) · 20 minMar 12, 2021 · This comforting Korean soybean paste soup (doenjang guk) is made with beef, watercress, and chives. It's flavor is light yet robust.
[34]
Kongnamul Guk (Korean Soybean Sprout Soup) - Earth to Veg
Rating 5.0 (3) · 45 minNov 16, 2021 · Swap out two cups of the beansprouts for spinach and swap out the fish sauce for doenjang paste to make Sigeumchi Kongnamul Guk. (I first ...
[35]
Mu Doenjang Guk (Soybean Paste Radish Soup) - Korean Bapsang
Rating 4.7 (11) Oct 17, 2017 · Mu Doenjang Guk is a vegan, refreshing radish soup seasoned with fermented soybean paste, using Korean radish and a vegetable broth.
[36]
Flavor Characterization of Traditional Fermented Soybean Pastes ...
Sep 1, 2023 · Korean doenjang had a higher percentage of acids (11.8%–33.3%) and a smaller percentage of aldehydes and ketones (0%–5.9%), in contrast to ...
[37]
Know your Doenjang (Korean Soybean Paste)! - Kimchimari
Oct 14, 2016 · It also tastes a little sour and salty in addition to its amazing umami flavor. What is the difference between Korean Doenjang vs Japanese Miso?
[38]
The History of Doenjang: The Soul of the Korean People in a Single ...
Aug 21, 2025 · Through the Goryeo and Joseon dynasties, doenjang was used as a national relief food and medicine, deeply ingrained in the lives of the ...<|separator|>
[39]
Icy-Cold Korean Cucumber Soup (Oi Naengguk) - Serious Eats
One of the easiest to make is oi naengguk (오이 냉국), a beloved cold cucumber soup. Back in our parents' generation, before we had air conditioning, it was an ...Missing: examples kkaennip
[40]
Oi Naengguk (Chilled Cucumber Soup) - Korean Bapsang
Rating 4.9 (9) · 15 minJul 14, 2019 · Oi naengguk is a classic chilled soup made with cucumber and seaweed (miyeok). It's a refreshing, tangy soup that's perfect for hot summer ...Missing: examples kkaennip history
[41]
Cold cucumber soup side dish (Oi-naengguk) recipe by Maangchi
Rating 5.0 (260) In Korean it's called oi-naengguk and it's perfect for summer! The thin cucumber matchsticks soaked in icy cold, sweet, sour, salty, and garlicky brine will ...Missing: examples kkaennip history
[42]
Knife-cut noodle soup with perilla seeds (Deulkkae-kalguksu
Rating 4.9 (151) · 50 minMar 9, 2022 · Adding perilla seeds to the broth makes it milky thick and gives it a nutty, flavorful, and its own unique kind-of-herb aroma.Deulkkae-Kalguksu... · Directions · Discover A Simple And Tasty...Missing: kkaennip naengguk cold
[43]
Anchovy kelp stock (Myeolchi-dasima-yuksu: 멸치다시마육수)
Rating 4.9 (111) · 1 hrFeb 20, 2022 · Directions · Heat a large pot over medium high heat and add the anchovies. · Remove from the heat. · Open and stir it a few times, then close.Missing: guk techniques simmering
[44]
Myeolchi Kal Guksu (Korean Anchovy Knife-Cut Noodle Soup) Recipe
45 minDirections · In a large pot or Dutch oven, combine dried anchovies, herring (or seafood packet), and dashima, with 2 quarts plus one cup cold water (2 liters).
[45]
Anchovy Broth for Korean Recipes - Kimchimari
Rating 5.0 (2) · 30 minAug 6, 2019 · In a pot with water, add dried anchovies, radish and kelp and bring to simmer, UNCOVERED, cook for 10 minutes. Then remove dasima (kelp or kombu) ...Missing: ratios | Show results with:ratios
[46]
Sagol-gukmul 사골국물 - Beef bone broth - Maangchi
Rating 4.9 (245) · 20 hrNov 19, 2021 · Reduce the heat to low and simmer for 10 hours. Open the lid and stir the bones with a wooden spoon. Fill the pot with water, cover and simmer ...Missing: ratio | Show results with:ratio
[47]
Gomtang (Korean beef soup: 곰탕) recipe by Maangchi
Rating 4.9 (138) · 4 hr 40 minJan 14, 2024 · Gomtang is a hearty soup made with long-simmered beef and intestines. It can also be made with pork, goat, or chicken, but beef gomtang is the most common and ...Directions · Prepare Beef, Tendons, And... · Put Gomtang Together And...Missing: rites | Show results with:rites
[48]
Seolleongtang (Ox Bone Soup) - Korean Bapsang
Rating 4.7 (100) · 6 hrSep 29, 2019 · Seolleongtang is a milky beef bone soup that's made by boiling down ox leg bones for several hours until the broth becomes rich and creamy white.
[49]
Seolleongtang (Korean Beef Bone Soup) - Kimchimari
Rating 5.0 (2) · 10 hr 30 minApr 18, 2024 · Continue the full simmer for 3 hrs. Add another 7 quarts of water and full simmer for 4 1/2 hrs until the broth is overall completely opaque, ...
[50]
Does It Matter If Your Stock Is Cloudy? - The Kitchn
Oct 13, 2015 · If the stock does boil, some of the fat will emulsify into the liquid, which can make it cloudy. Another reason for cloudiness is that the stock ...
[51]
Doenjang, a Fermented Korean Soybean Paste, Inhibits ... - NIH
Doenjang is a traditional Korean soybean paste that has been used for centuries as a protein source and flavoring ingredient in Korea, like that of miso in ...Missing: gochugaru guk
[52]
Microbial Composition of Fermented Korean Soy Paste (Doenjang ...
Jun 10, 2021 · Traditionally, doenjang production is a two-stage process that is initiated by preparing meju, a dry fermented, moldy cooked soybean block, ...
[53]
Kimchi and Other Widely Consumed Traditional Fermented Foods of ...
Sep 28, 2016 · Different types of fermented foods such as chongkukjang, doenjang, ganjang, gochujang, and kimchi are plentifully available and widely consumed ...Missing: gochugaru | Show results with:gochugaru
[54]
Development of a database of capsaicinoid contents in foods ... - NIH
Jul 16, 2020 · Red pepper powder (“gochugaru”) is a Korean chili‐based product that is sold as powder or flakes and is commonly used in Korean cuisine.3.1. Chili Peppers · 3.2. Red Pepper Powder · 3.4. KimchiMissing: guk | Show results with:guk<|separator|>
[55]
Sungeo-guk - Wikipedia
Sungeo-guk (Korean: 숭어국) is a variety of guk, or Korean soup, made with flathead grey mullet and black pepper. It has a clear broth seasoned with salt, ...
[56]
Comprehensive Metabolite Profiling and Microbial Communities of ...
Doenjang and ganjang are produced from meju following a complex fermentation process. To produce meju (primary fermentation product), soybeans are pretreated by ...2. Materials And Methods · 3. Results And Discussion · 3.2. 1. Metabolite Change<|control11|><|separator|>
[57]
Vol 45. Gukbap, the Epitome of - 한식 읽기 좋은 날
Oct 22, 2021 · Gukbap was a dish made by putting the rice in the gaeng, which was usually eaten separately, for convenient consumption. The first mention of ...
[58]
Choi Man-soon's Medicinal K-Food: Gukbap, All-Korean Soul Food
Nov 8, 2024 · The first written recipe for gukbap appears in the Gyugonyoram (a late Joseon-era text), where it's described as rice with savory stewed meat on ...
[59]
Kongnamul gukbap | Traditional Vegetable Soup From Jeonju
Jun 19, 2018 · Kongnamul gukbap is a soybean sprout soup from Jeonju, South Korea, with broth, rice, and optional vegetables, served in earthenware pots.
[60]
53. Gulgukbap (Oyster and rice soup) - The Korea Herald
Apr 22, 2025 · The broth, made by simmering oysters and radish with various toppings like bean curd, onions, and mushrooms, is rich and flavorful. Seaweed and ...<|separator|>
[61]
Kimchi and Soybean Sprout GukBap - Aeri's Kitchen
Apr 17, 2020 · In a clay pot, you serve some rice mixed with delicious kimchi soybean soup and extra seasoning ingredients. Oh my, it is so simple, yet so tasty.
[62]
(PDF) Ancestral ritual food of Korean jongka : Historical changes of ...
Jun 5, 2018 · This study aims to examine periodic changes in how the ritual table was set up in Korea's traditional head families, or jongka (宗家, the ...<|separator|>
[63]
How seaweed soup became Korea's traditional birthday dish
Sep 23, 2020 · The Korean tradition of eating seaweed soup on a birthday stems from the country's history of childbearing, being a way of honoring mothers.
[64]
Hangover Soup (해장국 / Haejangguk) : VISITKOREA
Koreans usually eat Korean soup to cure hangovers. Also called sulguk, a combined word of sul (meaning liquor) and guk (meaning soup), this hangover soup is ...
[65]
Korean Culinary Cures: From Tummy Aches To Hangovers, Here's ...
May 9, 2018 · It is commonly believed to help cure hangovers in adults. My mom always said the saltiness of the soup, combined with the natural vitamins found ...<|separator|>
[66]
The Soup I Ate for More Than 450 Days Straight
### Miyeokguk's Role in Postpartum Recovery and Health Beliefs in Korean Culture
[67]
10 Basic Rules of Korean Dining Etiquette - Asian Inspirations
10 Basic Rules of Korean Dining Etiquette · 1. Say 'I will eat well.' · 2. Elder first · 3. Start with soup · 4. Bowl, chopsticks and spoon · 5. Don't hoard · 6.
[68]
Joy of Gukbap - 한식 읽기 좋은 날
Oct 22, 2021 · This type of gukbap is known to have originated from the refugees during the Korean War, making seolleongtang(ox bone soup) with pork by- ...Missing: laborers | Show results with:laborers
[69]
한식 읽기 좋은 날 - 한식진흥원
Oct 22, 2021 · The green leaves that grow in the spring are used to make guk a lot, and the dishes include aukguk(curled mallow soup), bomdongguk(fresh winter ...
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https://www.hansik.or.kr/magazines/list/magazineDetail/34/3047?menuSn=
[71]
Vegan Tteokguk - Selina S. Lee
Jan 18, 2023 · I'm sharing a vegan tteokguk. The broth is rich in flavor with kelp and dried shiitake mushrooms. I used two differently shaped rice cakes for interesting ...
[72]
(PDF) Korean cuisine: an illustrated history - Academia.edu
Korean cuisine: an illustrated history. Profile image of Michael Pettid Michael Pettid. Choice Reviews Online. https://doi.org/10.5860/CHOICE.46-1446.

Guk