Soups and stews have been an integral part of Korean cuisine for perhaps thousands of years. 
They have been a way to stretch foods during lean times, an easy to eat food for those with dental problems, medicinal remedies, and as a dish that simply tastes good.
The soups may be simple affairs that only take minutes to prepare, or elaborate multi step concoctions that can take hours, or even days to prepare.

Guk is a thinner soup-like dish, while tang is somewhat thicker (somewhere between soup and stew) and jjigae is more comparable to a stew.

Koreans also believe that chicken soup is comforting, good for health, and a remedy for certain conditions.

Miyeok Guk, a seaweed and beef soup, is believed to be good for new mothers as the nutrients in the seaweed aid in recovery and in producing breast milk.

Haejangguk (Hang-over Soup) can be any of a number of soups that are eaten to relieve the after effects of consuming a bit too much alchohol.


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Guk (국)
Eomuk Guksu (어묵국수)
Haejangguk (해장국)
Kalguksu (칼국수)
Kongnamulguk 콩나물국
Yukgaejang (육개장)

Tang (탕) 
Dak Gomtang
Galbitang/Kalbi Tang 갈비탕
Gamjatang 감자탕
Gori gomtang 꼬리곰탕
Kkotgetang 꽃게탕
Saeuhonghaptang 새우홍합탕
Samgyetang 삼계탕
Ugeoji Galbitang 우거지 갈비탕
Wanjatang 완자탕
Watercress & Enoki Mushroom Soup 물냉이팽이버섯 탕

Jjigae (찌개)
CheongGukJang Jjigae 청국장
Dubu Jjigae (두부찌개)
Kimchi Jjiggae (김치찌개) 1
Kimchi Jjiggae (김치찌개) 2
Saengtae jjigae (생태찌개)
Soondubu Gamjeong 순두부 감정 (순두부찌개 ) 
Soondubu jjigae (순두부찌개)

Jeongol (전골)
Beoseot Jeongol 버섯전골

Other Soups
Mul Naengmyeon 물냉면