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)
This category has the following 26 subcategories, out of 26 total.
- ► Dotori-guksu (1 F)
- ► Haejangguk (4 F)
- ► Maeuntang (10 F)
- ► Ramyeon (10 F)
- ► Ttukbaegi (12 F)
Media in category "Soups and stews of Korea"
The following 24 files are in this category, out of 24 total.
- 20150214-20150219최광모C60.JPG 4.22 MB
- Bosintang.JPG 498 KB
- Busan seafood soup.jpg 2.47 MB
- Dotori-guksu.jpg 1.18 MB
- Erişte çorbası.jpg 1.37 MB
- Korean crab hot pot-01.jpg 3.03 MB
- Korean soup-Jogaetang-01.jpg 563 KB
- Korean soup-Sundaeguk-01.jpg 177 KB
- Korean.cuisine-baekban-01.jpg 3.11 MB
- Korean.food-Saengsun.jiri-01.jpg 1.37 MB
- North Korea (5015831736).jpg 474 KB
- Pot of Korean short rib stew.jpg 3.41 MB
- Yukgaejang-Moscow.JPG 2.7 MB