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Guk
Guk (국, (:kuk)), also sometimes known as Tang (탕, (:tʰaŋ)), is a class of soup-like dishes in Korean cuisine. ''Guk'' and ''tang'' are commonly grouped together and regarded as the same type of dish, although ''guk'' is more watery and a basic dish for the Korean table setting, and is usually eaten at home; ''tang'' has less water than ''guk'' and has been developed for sale in restaurants.
==Overview==
''Guk'' is a native Korean word, while ''tang'' is a Sino-Korean word that originally meant "boiling". ''Tang'' has been used as an honorific term in place of ''guk''. ''Tang'' can denote the same meaning as ''guk'' in the names of dishes such as ''mae-untang'' (spicy seafood soup), ''daegutang'' (codfish soup), ''samgyetang'' (ginseng chicken soup), or ''chueotang'' (추어탕).〔
Generally, the names of soups made with vegetables are suffixed with ''guk'' rather than ''tang''. ''Toranguk'' (taro soup), ''kimchiguk'' (kimchi soup), ''muguk'' (daikon soup), ''siraegiguk'' (soup made with napa cabbage), and ''miyeok guk'' (wakame soup) are some examples. ''Gamjaguk'' and ''gamjatang'' are made with different ingredients; ''gamjaguk'' is made largely with potatoes, but ''gamjatang'' is made with pork bones and few potatoes.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Guk」の詳細全文を読む
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