Soups & stews Banchan Tteok Guk (국), also sometimes known as tang (탕; 湯), is a class of soup-like dishes in Korean cuisine.

[1][2] It is one of the most basic components in a Korean meal, along with bap (밥, rice), and banchan (반찬, side dishes).

[5][6][7] Guk is largely categorized into four groups of soups, such as malgeun jangguk (맑은 장국), gomguk (곰국), tojangguk (토장국), and naengguk (냉국).

Tojangguk are based on doenjang broth and ssaltteumul (쌀뜨물, leftover water after washing rice for cooking).

[35] The first historical record on naengguk appears in a poem written by Yi Gyu-bo (1168–1241), a high officer of the Goryeo period (918–1392).

Naengguk is referred to as "sungaeng" in the poem, which literally means sunchaeguk, soup made with sunchae (Brasenia schreberi).