Dish type

Korean soups and stews

Everything served hot in a bowl or pot. Koreans split these into guk, tang, jjigae, jeongol and gukbap, and the lists below explain the difference.

삼계탕 Samgyetang

A whole young chicken stuffed with rice and ginseng, in a clear broth.

Spice: Not spicy

Milky beef bone soup you season yourself with salt and green onion.

Spice: Not spicy

A pork bone soup filled with sliced blood sausage and pork offal, eaten with rice as a full meal.

Spice: Mild

A spicy stew of soft, unpressed tofu and seafood, served boiling in an earthenware pot with rice.

Spice: Medium

Rice cake & dumpling soup

A clear beef broth with thin slices of rice cake, eaten on Lunar New Year and as an everyday meal.

Spice: Not spicy

Soup

A spicy red soup of shredded beef and green onions, eaten with rice as a full meal.

Spice: Hot