Guk or tang, are Korean terms for soups. The guk suffix is usually used for lighter soups, and the tang suffix for more substantial, thicker soups. A soup is included with most Korean meals, and is served with the rice.
The major groups of guk dishes are:
- Malgeun jangguk, clear soups with an added condiment
- Gomguk, or gomtang, made with rich broths from long cooking of beef or chicken meat and bones.
- Tojangguk, made with doenjang and ssaltteumul, with rich savory umami flavor
- Naengguk, cold soups served in summer, often with prominent vegetable flavors