Soups and stews

Guk is a lighter soup with plenty of broth, served with rice at everyday meals. Tang is similar but often refers to long-simmered or heartier soups. Jjigae is a stew with less liquid and a stronger flavor, usually brought to the table in its pot and shared.

Kimchi-jjigae is a spicy stew made with well-fermented kimchi, usually pork or canned tuna, tofu and green onion. It is one of the most common stews in Korean homes and restaurants, and very satisfying with rice. Sour, aged kimchi is considered best for a deeper flavor.

Doenjang-jjigae is a stew made with fermented soybean paste plus tofu, zucchini, potato, onion and mushrooms. Its earthy, savory taste makes it a defining Korean home-cooked dish. It is also a popular rice-and-stew order to finish a barbecue meal. Every family's version tastes slightly different.

Sundubu-jjigae is a bubbling stew of silky soft tofu with chili seasoning, seafood or meat and vegetables, served in an earthenware pot. Many people crack a raw egg into it when it arrives. Plenty of restaurants let you choose your spice level.

Budae-jjigae, or army base stew, combines ham, sausage and baked beans with kimchi and instant noodles. It is said to have originated after the Korean War, made with processed meats obtained around US military bases. Uijeongbu and Songtan are known for it, and it is usually shared from one pot.

Both are soups made by simmering beef and bones for a long time. Seolleongtang is generally described as milky white from the bones, while gomtang focuses more on meat and tends to be clearer. This is not a strict rule, since recipes vary by restaurant and region, and both are seasoned at the table with salt.

Soups like seolleongtang and gomtang often arrive unseasoned so each person can adjust with the salt, pepper and chopped green onion on the table. Add a little at a time and taste as you go. Some people also stir in a splash of radish kimchi brine.

Miyeok-guk is seaweed soup made with beef or clams, and Koreans traditionally eat it on their birthdays. It is also commonly served to new mothers after giving birth. Some people avoid it before important exams, since slippery seaweed is jokingly associated with slipping up.

Haejang-guk is the general name for hangover soups eaten the morning after drinking. Popular kinds include ox blood soup, soybean sprout soup with rice, dried pollack soup and pork bone soup. Some haejang-guk restaurants open very early or run around the clock.

Despite its name, gamjatang is centered on pork spine bones, simmered with potatoes, dried cabbage leaves and perilla seed powder into a hearty, spicy stew. There are several theories about the name. Diners pick meat off the bones and often finish by frying rice in the leftover broth.

A ttukbaegi is a Korean earthenware pot used to cook and serve stews and soups. It holds heat for a long time, so the food often arrives still bubbling and stays hot to the last spoonful. Do not touch the pot; scoop small amounts into your spoon or bowl to cool.

Traditionally, a stew pot was placed in the middle and everyone ate from it directly. Today it is more common to ladle portions into individual bowls for hygiene. When stew comes in a single-serving earthenware pot, it is just for you.

Gukbap means soup with rice, either already in the broth or served on the side for you to add. Varieties include pork soup, blood sausage soup, soybean sprout soup and beef head soup. It is quick, filling and affordable, and very easy to order as a solo diner.

Yukgaejang is a spicy, rich soup of shredded beef with fern brake, bean sprouts and lots of green onion in a red chili broth. It is hearty and warming, the kind of dish that makes you sweat. It is also well known as the meal served to guests at Korean funeral halls.

Jeongol is a hot pot: meat, seafood, vegetables and mushrooms arranged neatly in a wide pan, covered with broth and cooked at the table. It usually has more broth and a milder seasoning than jjigae. Since it is meant for sharing, many restaurants require at least two portions.

Seolleongtang, gomtang, galbitang, samgyetang, seaweed soup, soybean sprout soup and dried pollack soup are generally mild. Doenjang-jjigae is also gentle unless chili is added. Words like eolkeun (spicy hot) in a menu name usually signal heat, so avoid those if needed.

Yes. With thick stews, people usually keep rice in a separate bowl and eat a spoonful of each, while with soups and gukbap it is natural to put the rice right into the broth. Some like to spoon a little stew over their rice. Eat whichever way you enjoy.

Many soup and stew broths are made with anchovies, kelp or shrimp. Even kimchi-jjigae and doenjang-jjigae are often based on anchovy stock. If you have a seafood allergy or follow a vegetarian diet, always ask the restaurant what goes into the broth.

Bugeo-guk is a clear soup made by sauteing dried pollack in sesame oil, then simmering it with egg, tofu and radish. It is mild and refreshing, making it one of the classic hangover soups. Many restaurants serve it as a breakfast dish.

Koreans have a saying, iyeol chiyeol, meaning fight heat with heat: sweating over a hot soup on a hot day is thought to leave you refreshed. Rice-and-soup meals are also simply part of daily eating in every season. That said, cold soups and cold noodles are popular summer choices too.