Than

Cook is the Korean word, and than is a borrowing from the Chinese language , meaning "boil." Than was originally a more polite word, replacing a cookie . Than can replace it even today, for example, menthan can be called “meunguk”, teghuthan - “teguguk”, samgetkhan - samgeguk, and chhuotkhan - chhuoguk ^[1] .

Kamchakuk and kamjathan , on the other hand, are different soups. The first is prepared with potatoes, and kamjathan - with a lot of meat and a little - potatoes ^[1] .

In general, vegetable soups are often called cook : thoranguk (soup with corocasia ), kimchiguk (soup with kimchi ), muguk (soup with daikon ), sirekikuk (soup with dried Beijing cabbage ) and myekkuk (soup with wakame ).

Cook can be roughly divided into four groups of soups.

• Melgyn-dzhanguk (맑은 장국) - a transparent broth with spices (twenjana, kanjana (Korean soy sauce). The main ingredients of melgyn-dzhanguk are meat, fish, vegetables and seafood.
• Komkuk (곰국), also komtan - soup, for preparation of which it takes a long time to boil beef ribs, tails, brisket, head (or other parts of the carcass). In a lump, the broth has a milky white color. If chicken or pork meat is used instead of beef, then such a dish is called samgetkhan or kamchatkhan.
• Tojanguk (토장국) - liquid for tojanguk is prepared from a mixture of twenjan and water left after washing the rice.
• Nenguk (냉국) - cold summer soup. Usually the broth is sharp and transparent. There are varieties with cucumber - oi-nenguk (오이 냉국) - and wakame - myek-nenguk (미역 냉국). Kketkuk (깻국, sesame seed soup), a thick broth of chicken with sesame seeds, is considered invigorating and nutritious in hot weather.

Melgyn Junguk

• Ttokkuk (떡국), soup with dumplings ttok , New Year's meal;
• miyekkuk (미역국), wakame soup;
• connamulkuk (콩나물 국), with connamul ;
• mukuk (무국), daikon soup ^[2] ;
• Kamchakuk (감자 국), with potatoes;
• toranguk (토란국), with tarot;
• pukokuk (북어 국), with dried pollock ^[3] and other fish ;
• chokekuk (조개국), with seafood ^[4] ;
  • chechhopkuk (재첩 국), with “chechhop”, Corbicula fluminea ^[5] .

Komkuk

• With beef
  • Komkuk / Komthan (곰국 / 곰탕, koːmk͈uk, koːmtʰaŋ ):
    • sakol-komthan (사골 곰탕), white broth with oxtail or chopped loin ^{[6] [7] [8]} ;
    • kkori-komthan (꼬리 곰탕), oxtail soup;
  • Sollonthan (설렁탕): Long boiling (over 10 hours) soup with a bovine leg. Served with beef, black pepper and green onions;
  • kalbitkhan (갈비탕), with kalbi (bull ribs) ^[9] .
• Chicken and Pork
  • samketkhan (삼계탕), a soup with whole chicken carcass stuffed with ginseng , rice, jujube , garlic and chestnuts. It is considered a summer dish;
  • kamjathan (감자탕, “potato stew”), spicy soup of pork ridge, vegetables, always with potatoes and hot pepper. The spine itself is not put in plates;

Tojanguk

Tojanguk eat all year. the word "thodzhanguk" appeared in the 1930s in Korean cookbooks ^[10] :

• Sigimchhi-tojanguk (시금치 토장국), with spinach.
• Auk-tojanguk (아욱 토장국).
• Nengi-tojanguk (냉이 토장국).
• Ugojikuk (우거지 국), from the land (우거지, dried Beijing cabbage).
• Tasylgikuk (다슬기 국).

Nenguk

Nenguk is all cold Korean soups. Mostly they are eaten in the summer. There is the original Korean word changuk (“cold soup”), and nenguk is a combination of the word “nen” (cold) borrowed from the Chinese language and the original Korean word “cook” (soup) ^[11] . The first mention of the nenguk is the poem by Yi Kyubo (1168–1241), a senior official of the Koryo period (918–1392). Cold soup called “sunkaen”, literally sunchekuk , soup with Brasenia schreberi ). And praises its clean and simple taste ^{[12] [13]} .

Nenguk is usually divided into two varieties according to the ingredients. Pepper water and vinegar give a sweet and sour taste (examples of such a soup are myek nenguk with wakame , oi nenguk with cucumbers, lather nenguk with garlic and kim nenguk with kim seaweed). The second variety is considered healthy and has a more pronounced taste; chicken, sesame or soybeans are added to its broth ^{[12] [13]} .

• Miyok-nenguk (미역 냉국), with wakame.
• Oi-nenguk (오이 냉국), with a cucumber.
• Kketkuk (깻국), soup with chicken and ground sesame seeds.
• Nankhonguk (냉 콩국), with grated soybeans. Kongux, one of the types of kuksu , is also prepared from it.
• Connamul nenguk (콩나물 냉국), with connamul .

• Mounthan (매운탕), a refreshing, hot, spicy fish soup.
• Hajanguk (해장국), a hangover soup.
• Hamulthan (해물탕), with a variety of seafood.
• Hamulchapthan (해물 잡탕), with seafood and beef offal , a dish of Korean court cuisine .
• Althan (알탕), soup with salted pollock roe and red pepper.
• Chuhothan (추어탕), with Misgurnus mizolepis ^[14] .
• Yongpunthan (용봉탕), with chicken, carp and turtle ^[15] .
• Mandukuk (만두국) soup with Mandu ^[16]
• Vanchatkhan (완자탕), with vancha ( chong meatballs) ^[17] .
• Keranthan (계란탕), with eggs ^[18] .
• Ssukkuk (쑥국), with ssuk ( Artemisia princeps var. Orientalis ) ^[19] .

Kukpap (국밥) are dishes that are descended from cookies. Literally "kukpap" means "soup with rice." Cookpap is served in taverns; this dish has gained popularity among workers in the late Joseon Dynasty ^[20] .

• Connamul kukkap (콩나물 국밥), a clear soup with soybean seedlings and rice.
• Ttaro kukpap (따로 국밥), a variation of the yucchechan , regional Daegu cuisine ^[21] .

In Japanese, the word kuppa ( ク ッ я パ ) is used for this dish. Game designer Shigeru Miyamoto called this word the main negative character in the Mario series of games - Bowser , King Kuppa ( Japanese: 大 魔王 ク ッ パ daimao: kuppa , the great devil kuppa) . Shigeru was considering options for Yukke ( ユ ッ ケ , yuk hwe ) and Bibimba ( ビ ビ ン バ , bibimbap ) , as he wanted to give the character the name of the Korean dish ^[22] .

• Chongol
• Chchige

• Guk (국) (cor.) . Empas / EncyKorea . Date of appeal May 27, 2008.
• Guk (국) (cor.) . Doosan Encyclopedia . Date of treatment May 27, 2008. Archived May 17, 2012.

• Soups and stews in Korean cuisine