Last modified on 23 November 2012, at 01:12

Category:Soups and stews of Korea

In Korean cuisine, depending on the amount of water and main ingredients, soups and stew types are divided into guk (국) or tang (탕), jjigae (찌개), jeongol (전골). Guk and tang are commonly grouped and regarded as the same type of soup, but guk is more a basic dish for the Korean table setting and usually eaten at home. On the other hand, tang has less water than guk and is developed to commercially sell in restaurants.

Jjigae and jeongol are both stew-like Korean dishes and usually served at a table to share with diners together. However, jjigae is cooked in a kitchen but jeongol is more elaborated type of stew and cooked with portable burner at a table.

  • Guk (watery soup) > Tang (thick soup) > Jjigae (stew) > Jeongol (elaborated stew and less water)

Subcategories

This category has the following 26 subcategories, out of 26 total.

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  • Guk(4 C, 1 P, 11 F)
  • Gukbap(1 C, 8 F)
  • Jeongol(1 C, 7 F)
  • Jjigae(5 C, 1 P, 13 F)
  • Tang(6 C, 4 F)

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G cont.

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J

K

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T

Y