Understanding Korean Soup Culture: Guk, Tang, and Jjigae
- Numaru Prague
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Soup and stew are central to Korean meals. Unlike many Western traditions where soup might be
an appetizer or seasonal comfort food, in Korea it is part of everyday dining, served with rice and
side dishes at most meals. Korean soups come in distinct categories, each defined by broth intensity, ingredient ratio, preparation method, and how they are shared at the table.
Guk – The Everyday Soup
Guk (국) is the most common type of Korean soup and what many people simply think of as “soup.”
It’s light, broth-focused, and meant to be eaten regularly, even daily. It is typically a lighter, broth-centred dish with a relatively high liquid-to-solid ratio, around 7:3. The emphasis is on the clear,
clean broth rather than a heavy concentration of solid ingredients, and it is served in individual portions alongside rice.
At Numaru, we offer Mandu Guk – a clear, warming broth with dumplings that feels light yet satisfying.
Tang – Broth-Focused and Slow Simmered
Tang (탕) sits very close to guk, and the terms sometimes overlap. The key difference lies in depth and cooking time. Tang is typically simmered longer to extract richness from bones, meat, or offal, resulting in a fuller, more layered broth. Some tang dishes are served individually, while others are meant to be shared. Seasoning can be adjusted more freely, depending on the dish and personal taste.
Numaru’s Galbi Tang is a perfect example: beef ribs slowly simmered until the broth becomes rich and comforting without being heavy. Naejang-tang also falls into this category, known for its deep flavours and restorative qualities.
Jjigae – The Hearty Korean Stew
Jjigae (찌개) is closer to a stew than a soup. It’s thicker, more intensely seasoned, and ingredient-forward, with a lower liquid ratio of around 4:6. Here, the solids take centre stage. Typical bases include doenjang (fermented soybean paste), gochujang (chili paste), or soy sauce, and the stews often contain vegetables, tofu, meat, or seafood. Jjigae is normally shared communally from a central pot, though individual portions are available at restaurants.
At Numaru, Kimchi Jjigae represents this category – bold, warming, and deeply savoury, with fermented kimchi providing both heat and depth.
So, What’s the Key Difference?
The distinctions between guk, tang, and jjigae are subtle but important.
Guk is light and everyday.
Tang is broth-rich and slow-simmered.
Jjigae is hearty, bold, and ingredient-focused.