Guk

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Guk
Kongnamul guk with rice, bean sprout soup
Kongnamul guk with rice, bean sprout soup
Korean name
Hangul 국, 탕
Hanja 湯
Revised Romanization guk, tang
McCune-Reischauer kuk, t'ang

Guk refers to soup-like dishes in Korean cuisine and is also called tang (탕). Guk and tang are commonly grouped together and regarded as the same type of dish, although guk is more watery and a basic dish for the Korean table setting and usually eaten at home. On the other hand, tang has less water than guk and has been developed to commercially sell in restaurants.[1]

Contents

[edit] Overview

While guk is a native Korean word, tang is a Sino-Korean word that originally meant "boiling", and has been used as a honorific term used in place of guk. However, tang can simply denote the same meaning of guk such as maeuntang (spicy seafood soup), daegutang (codfish soup), samgyetang, chueotang (추어탕) are the examples.

Generally, soups made with vegetables are suffixed as guk rather than tang. Toranguk (taro soup), kimchiguk (kimchi soup), muguk (daikon soup), siraegiguk (soup made with dried napa cabbage), miyeok guk (wakame soup) are in the examples. Gamjaguk and gamjatang are made with different ingredients. Gamjaguk is made largely with potato, but gamjatang is made with pork bone and little potato.

[edit] Guk types by broth

Guk is largely categorized into four groups of soups, such as makeun jangguk (맑은 장국), gomguk (곰국), tojangguk (토장국) and naengguk (냉국). Makeun jangguk literally means "clear (맑은) soup (국) seasoned with a condiment (장)" such as salt or ganjang and is served in a bansang (반상, regular meal table). The main ingredients for makkeun janggak 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, brass knuckles, 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 rich and hearty taste. It can be made also chicken and pork pone such as samgyetang and gamjatang.

Tojangguk are based on doenjang broth and ssalddeumul (쌀뜨물, leftover water after washing rice for cooking). The taste is usually savory and deep. Naengguk are cold soups usually eaten in summer. Although the soup are usually clean and tangy such as oi naengguk (오이냉국, cold cucumber) and miyeok naengguk (미역냉국, cold wakame soup), kkaetguk (깻국, sesame soup)made with chicken and sesame is thick and serves to replenish supplement nutritions from hot weather.

[edit] Makeun jangguk

[edit] Gomguk

  • Beef
    • Gomguk/ gomtang (곰국/곰탕):
      • Sagol gomtang (사골곰탕), pale-bone broths garnished with oxtail or sliced brisket[2][3][4]
      • Kkori gomtang (꼬리곰탕), ox tail soup
    • Seolleongtang (설렁탕): ox leg bone soup simmered for more than 10 hours until the soup is milky-white. 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[5]
    • Yukgaejang (육개장)
    • Doganitang (도가니탕), made from brass knuckles of calf.
  • 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.
    • Gamjatang (감자탕, "pork spine stew"): a spicy soup made with pork spine, vegetables (especially potatoes) and hot peppers. The vertebrae are usually separated. This is often served as a late night snack but may also be served for a lunch or dinner
    • Dwaeji gukbap (돼지국밥), a representative regional hearty pork-parts soup of coastal Gyeongsang-do.

[edit] Tojangguk

It is eaten throughout the four season. The term emerged from 1930s in Korean cookbooks.[6]

  • Sigeumchi tojangguk (시금치토장국), made with spinich
  • Auk tojangguk (아욱토장국)
  • Naengi tojangguk (냉이토장국)
  • Ugeojiguk (우거지국), made with ugeoji (우거지, dried napa cabbage)
  • Daseulgiguk (다슬기국)

[edit] Naengguk

  • Miyeok naengguk (미역냉국), cold wakame soup
  • Oi naengguk (오이냉국), cold cucumber sou
  • Gkaetguk (깻국), hearty cold soup made with chicken and ground sesame
  • Naengkongguk (냉콩국), made with ground soy bean and can be used for kongguksu
  • Kongnamul naengguk (콩나물냉국), made with kongnamul

[edit] Guk by 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 a.m.
  • Haemultang(해물탕), made with various seafood
  • Haemuljaptang (해물잡탕), made with seafood and beef offal, once part of the Korean royal court cuisine
  • Altang (알탕), made with myeongran jeot (명란젓), salted and fermented Alaska pollack's roe seasoned with chili pepper
  • Chueotang (추어탕), made with Misgurnus mizolepis[5]
  • Yongbongtang (용봉탕), made with chicken, Cyprinus carpio LINNAEUS and softshell turtle[6]
  • Manduguk (만두국) mandu (dumpling) soup[7]
  • Wanjatang (완자탕), made with wanja (meatball-like jeon (food))[8]
  • Gyerantang (계란탕), soup made with eggs[9]
  • Ssukkuk (쑥국), made with ssuk (Artemisia princeps var. orientalis)[10]

[edit] Gukbap

Gukbap (국밥) are developed dishes from guk and literally means "soup with rice". The dish has been eaten in restaurants rather than at home, and has become popular among commoners since the late Joseon Dynasty.[7]

  • Kongnamul gukbap (콩나물국밥)
  • Ttaro gukbap (따로국밥), a variety of yukgaejang, local specialty of Daegu[8]

[edit] See also

[edit] References

  1. ^ 최용기 (2008-02-25). Guk and Tang (‘국’과 ‘탕’) (Korean). Official site of the Seoul Metropolitan Government. Retrieved on 2008-05-26.
  2. ^ [http://www.trifood.com/gomtang.html
  3. ^ http://www.laweekly.com/index.php?Itemid=571&oid=8988&option=com_calendar&searchtab=dining&task=restaurants
  4. ^ http://100.empas.com/dicsearch/pentry.html?s=K&i=241834&v=47
  5. ^ http://100.empas.com/dicsearch/pentry.html?s=K&i=241819&v=47
  6. ^ http://100.empas.com/dicsearch/pentry.html?s=K&i=263434&v=44
  7. ^ http://100.empas.com/dicsearch/pentry.html?s=K&i=275741&v=42
  8. ^ http://100.empas.com/dicsearch/pentry.html?s=K&i=277402&v=47

[edit] External links