From the complex Marseillais fish stew that is the bouillabaisse to the hearty crimson-hued borscht eaten across Eastern Europe. From cream of tomato to the tongue-tingling Shichuanmalatangto the delightfully hot and sour porkkimchi jjigae. The world’s love affair with soup is as far reaching as it is timeless.
And why not? Soup, byits very definition, is comforting, nourishing and a satisfying meal unto itself. For Korean cuisine though, that notion is taken up a few notches as there's a soup for every celebratory occasion. For birthdays, miyeok-gukor seaweed soup is served. For Chuseok (Mid-Autumn Festival), taro soup is savoured and at weddings, janchi-guksu, or wheat noodle soup in dried anchovy broth as well as beef rib soup is customary.
If you're visiting Korea, be prepared to discover a mind-blowing variety randing from meat-based, fish, vegetables and even ice-cold soups. Expect to be served complimentary bowls of soup at restaurants with that spicy stir-fried pork or that grilled fish meal you order. It is not uncommon to find self-serve stations at Korean restaurants that offer complimentary soup along withbanchan.
Soups in Korea can be largely categorised into four:guk, tang, jjigae and jeongol. These are based on the different methods in which they are prepared, how they are served and eaten at the table. Here's more.
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Thenative Korean word for soup.Gukis not shared; it is served in individual portions alongside a bowl of rice at every meal.Gukis a thin soup that has a liquid to solid ingredient ratio of around 7:3. Its key component is the liquid. Once served, no additional seasoning or condiment is added.
Jjigae
Thicker and saltier than soup,jjigaecontains more solid ingredients thanguk. The ratio of liquid to solid ingredients is around 4:6. Unlikeguk, the key component ofjjigaeis the solid ingredients such as vegetables, tofu, fish or meat.
It is common practice for families to share a pot of jjigae. At restaurants, diners can order individual portions ofjjigaeto be eaten alone. A complimentary pot ofjjigaeis often served at barbecue restaurants with each order of rice.
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Tangis derived fromhanjaor Chinese characters and is the formal term forguk.Tangusually requires a longer cooking time thanguk.Certaintypes oftang,includingmaeun-tang(spicy fish hot pot),are a communal fare, shared among at least two people.Other types such asgalbi-tang(beef rib soup) andseolleong-tang(beef bone soup) are served in individual portions. Generally, the key component oftangis the broth.
Another element that setsgukandtangapart is whether additional seasoning or condiments are added after they have been served. Salt, fresh green onions and hot chili paste may be added totangaccording to personal preference but rarely toguk.
Jeongol
Jeongol is a communal hot pot dish that usually constitutes the main part of a meal. What sets jeongol apart from its cousins is that prepared broth is poured over the raw ingredients–meat, offal, vegetables or fish–laid out in a shallow pot and cooked at the table. Additional broth is continually added to the boiling pot of stew throughout the meal. Jeongol is similar to jjigae in that it is less soupy than guk, but the soup itself is less salty than jjigae.
This article first appeared on guide.michelin.co.kr and was written by Yerica Park.
Written by Michelin Guide Digital-Singapore
FAQs
It is similar to the category of Korean stews called jjigae, with the main difference being that jjigae are generally made with only a single main ingredient, and named after that ingredient (such as kimchi jjigae or sundubu jjigae), while jeongol usually contain a variety of main ingredients.
What is the difference between jjigae and guk? ›
Stews (you'll recognize them by the suffix "-jjigae") are generally cooked quickly, bringing together a panoply of ingredients, whereas Korean soups (with the suffix "-guk" or "-tang") are brothy, spartan, and cooked for hours—or even days. Both are meant to be eaten with rice on the side.
What is the difference between kimchi jjigae and jjim? ›
In Korea, kimchi jjim made with mackerel is also popular. Because the kimchi is slow braised, this recipe uses less liquid than the amount used for kimchi jjigae (stew). The resulting dish is drier than kimchi stew but with deliciously concentrated flavors!
What does guk mean in Korean? ›
Guk – The native Korean word for soup. Guk is not shared; it is served in individual portions alongside a bowl of rice at every meal. Guk is a thin soup that has a liquid to solid ingredient ratio of around 7:3. Its key component is the liquid. Once served, no additional seasoning or condiment is added.
What is the difference between Doenjang guk and Doenjang jjigae? ›
Jjigae is thicker, has more ingredients, and is largely served as a dish. Guk is served more so as a companion to the rice to be eaten together.
What is the most popular stew in Korea? ›
Kimchi-jjigae 김치찌개
Kimchi stew is one of the most-loved of all the stews in Korean cuisine. It's a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food, I never met a person who didn't like kimchi-jjigae.
What is the national soup of Korea? ›
is a hearty full of flavour spicy soup best taken while. its bubbling hot and pair with our white rice to help. balance out the heat.
What is the best Korean soup when sick? ›
Samgyetang
This hot stew made with chicken and ginseng is a popular dish in Korea and is traditionally eaten when a person is sick with a cold or flu. This is because of the chicken, which is often said to be 'hot' food, and the ginseng, which supposedly helps to fight off the sickness and make you feel better.
Is it okay to eat kimchi jjigae everyday? ›
Kimchi can be found in almost every Korean household. It is possible to buy kimchi jars in most supermarkets and online sites. Kimchi offers multiple health benefits and maintains the overall health of the body. It is often recommended to include kimchi in your daily diet.
What is the difference between jjigae and soondubu? ›
The term sundubu (순두부, 순豆腐) means extra soft tofu, with dubu (두부) meaning tofu. The word -jjigae (찌개) describes a thicker stew with more ingredients than -guk (국 / soup).
Jjigae (Korean: 찌개, Korean pronunciation: [tɕ͈iɡɛ]) are Korean stews.
What is the meaning of Mandu jeongol? ›
Mandu is a Korean word that means Korean dumplings. and Jeongol means hot pot or stew.🍲 A treat during the winter, Mandu jeongol is a hearty. Korean dumpling stew full flavours.
What is the difference between Cheonggukjang jjigae and Doenjang? ›
As mentioned, Cheonggukjang is fermented for only a few days. But Doenjang is fermented for much longer, typically for a month or longer. For texture, Cheonggukjang still contains whole beans. But in Doenjang, the beans have crumbled and mushed into a paste.
