Guk
This article needs additional citations for verification. (July 2010) |
Alternative names | Tang |
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Type | Soup |
Place of origin | Korea |
Korean name | |
Hangul | 국 |
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Revised Romanization | guk |
McCune–Reischauer | kuk |
IPA | [kuk̚] |
Hangul | 탕 |
Hanja | 湯 |
Revised Romanization | tang |
McCune–Reischauer | t'ang |
IPA | [tʰaŋ] |
This article is part of a series on |
Korean cuisine 한국 요리 조선 료리 |
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Guk (국), also sometimes known as tang (탕; 湯), is a class of soup-like dishes in
Guk is a native Korean word, while tang is a
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
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
- Tteokguk (떡국), tteok (rice cake) soup[8]
- Kongnamul guk (kongnamul[10]
- Muguk (무국), made with radish[11]
- Gamjaguk (감자국), made with potato[12]
- Toranguk (토란국), made with taro[13]
- Bugeoguk (북어국), made with dried Alaska pollock[14]
- Bogeoguk (puffer fish[15]
- Jogaeguk (조개국), made with shellfish[16]
- Gyeongsang-do[17]
Gomguk
- Beef
- Gomguk/gomtang (곰국/곰탕, Korean pronunciation: [koːmk͈uk, koːmtʰaŋ]):[18]
- Seolleongtang (설렁탕): ox leg bone soup simmered for more than 10 hours until the soup is milky-white.[22] Usually served in a bowl containing somyeon and pieces of beef. Sliced scallions and black pepper are used as condiments
- Galbitang (갈비탕), made with galbi or beef ribs[23]
- Yukgaejang (육개장), beef soup with red chili flakes, soy sauce and bean sprouts[24]
- Doganitang (도가니탕), soup from knuckles and bones[25]
- 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[26]
- 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
Tojangguk
Tojangguk are eaten all year round. The term emerged in the 1930s in Korean cookbooks.[29]
- Sigeumchi tojangguk (시금치토장국), made with spinach[30]
- Auk tojangguk (아욱토장국), made with malva[31]
- Naengi tojangguk (냉이토장국), made with horseradish[32]
- Ugeojiguk (우거지국), made with ugeoji (우거지, dried napa cabbage)[33]
- Daseulgiguk (다슬기국), made with freshwater snails (다슬기, Semisulcospira libertina)[34]
Naengguk
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]
- Miyeok naengguk (미역냉국), cold wakame soup[38]
- Oi naengguk (오이냉국), cold cucumber soup[39]
- Kkaetguk (깻국), hearty cold soup made with chicken and ground sesame seeds[40]
- Naengkongguk (냉콩국), made with ground soybeanskongguksu
- Kongnamul naengguk (콩나물냉국), made with kongnamul
Ingredients
- 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[42]
- Yongbongtang (용봉탕): made with chicken, carp and softshell turtle[43]
- Manduguk (만두국): mandu soup[44]
- Wanjatang (완자탕): made with wanja (meatball-like jeon)[45]
- Gyerantang (계란탕): soup made with eggs[46]
- Ssukkuk (쑥국): made with ssuk (Artemisia indica)[47]
- 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.[48]
Gukbap
- 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[50]
See also
References
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- ^ a b c "tang" 탕. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 22 April 2017. Retrieved 22 April 2017.
- ISBN 978-1-86189-348-2. Archivedfrom the original on 2023-02-28. Retrieved 2020-10-02.
- ^ "kuk, t'ang" 국, 탕. Korean Dishes (in Korean (North Korea)). Korean Association of Cooks. Archived from the original on 3 July 2017. Retrieved 22 April 2017.
- ^ a b 최, 용기 (25 February 2008). "'국'과 '탕'". Hangul sarang, Seoul sarang (in Korean). Seoul Metropolitan Government. Archived from the original on 2 April 2013. Retrieved 26 May 2008.
- ^ "gamja-guk" 감잣국. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 22 April 2017. Retrieved 22 April 2017.
- ^ "gamja-tang" 감자탕. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 18 May 2017. Retrieved 22 April 2017.
- ^ "Lunar New Years Tteokguk". The Korea Times. 2009-01-22. Archived from the original on 2012-09-25. Retrieved 2013-04-02.
- ^ "Miyeok-guk". Life in Korea. Archived from the original on 2009-02-20. Retrieved 2013-04-02.
- ^ "Kongnamul-guk". Life in Korea. Archived from the original on 2009-02-20. Retrieved 2013-04-02.
- ^ 무국 (in Korean). Encyclopedia of National and Ethnic Cultures. Archived from the original on 2013-04-11. Retrieved 2013-04-02.
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- ^ "Toranguk Taro Soup". Encyclopedia of Korean Seasonal Customs. Retrieved 2013-04-02.[permanent dead link]
- ^ "Bugeo-guk". Life in Korea. Archived from the original on 2009-02-20. Retrieved 2013-04-02.
- ^ 복어국, 먹을까 말까… 18세기 선비들의 논란 (in Korean). Munhwa Ilbo. 2012-05-21. Archived from the original on 2013-12-16. Retrieved 2013-04-02.
- ^ 맑은 조개국 (in Korean). Chosun. Archived from the original on 2013-07-29. Retrieved 2013-04-02.
- ^ 재첩국 (in Korean). Encyclopedia of National and Ethnic Cultures. Archived from the original on 2012-04-26. Retrieved 2013-04-02.
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- ^ "사골곰탕 VS 꼬리곰탕, 최고 보양식은?" (in Korean). The Daily News. 2013-02-26. Archived from the original on 2015-01-08. Retrieved 2013-04-02.
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- ^ 다슬기국(고둥국) (in Korean). RDA. Archived from the original on 2015-01-08. Retrieved 2013-04-02.
- ^ 냉국 (in Korean). Nate Korean Dictionary. Archived from the original on 2011-07-14. Retrieved 2009-10-23.
- ^ a b 냉국 (in Korean). Nate / Encyclopedia of Korean Culture. Archived from the original on 2011-06-10. Retrieved 2009-10-23.
- ^ a b 냉국 (in Korean). Doosan Encyclopedia. Archived from the original on 2013-01-02. Retrieved 2009-10-23.
- ^ "Miyeok naengguk". HannaOne. Archived from the original on 2013-04-11. Retrieved 2013-04-02.
- ^ 오이냉국 (in Korean). Chosun. Archived from the original on 2013-01-04. Retrieved 2013-04-02.
- ^ "Kkaetguk". HannaOne. Archived from the original on 8 January 2015. Retrieved 3 April 2013.
- ^ "Quelques plats de Gyeonggi-do" (in French). Korea Tourism Organization. Archived from the original on April 13, 2013. Retrieved 3 April 2013.
- ^ "네이트". Archived from the original on 21 March 2007. Retrieved 29 November 2014.
- ^ "네이트". Archived from the original on 21 March 2007. Retrieved 29 November 2014.
- ^ "네이트". Archived from the original on 21 March 2007. Retrieved 29 November 2014.
- ^ "네이트". Archived from the original on 21 March 2007. Retrieved 29 November 2014.
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- ^ Jung, Alex "5 Korean ways to eat a pig" Archived 2011-11-13 at the Wayback Machine CNN Go. 11 November 2011. Retrieved 2012-04-11
- ^ "엠파스 백과사전". Archived from the original on 2007-03-21. Retrieved 2008-05-27.
- ^ "엠파스 백과사전". Archived from the original on 2007-03-21. Retrieved 2008-05-27.
Further reading
- "Guk (국)" (in Korean). EncyKorea. Retrieved 2008-05-27.
- "Guk (국)" (in Korean). Doosan Encyclopedia. Retrieved 2008-05-27.
External links
- Soups and stews from Food in Korea