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Gukbap (Korean: 국밥; lit. soup rice) is a Korean dish made by putting cooked rice into hot soup or boiling rice in soup. [1] [2] It is commonly served in a ttukbaegi. Whereas soup and rice is generally eaten separately in Korea, in gukbap, rice is expected to be mixed into the soup.
Historically, the people of Busan made clear soup from meat, and they would commonly add rice to the broth. [4] However, dwaeji gukbap itself, originated during the 1950s when North Korean refugees fled south during the Korean War. [1] [4] [5] The refugees were unable to afford meat, so they used pork bones discarded by the U.S. military. [4]
Guk is a native Korean word, while tang is a Sino-Korean word that originally meant "boiling water" or "soup". Tang has been used as an honorific term in place of guk , when it denotes the same meaning as guk as in yeonpo-tang (연포탕, octopus soup), daegu-tang (대구탕, codfish soup), or jogae-tang (조개탕, clam soup).
Galbitang (갈비탕), a hearty soup made from short rib; Oritang (오리탕), a soup or stew made by slowly simmering duck and various vegetables. [13] [14] Samgyetang (삼계탕): a soup made with Cornish game hens that are stuffed with ginseng, hwanggi (황기, Astragalus propinquus), [15] glutinous rice, jujubes, garlic, and chestnuts. The ...
Simple soup prepared with barley or barley meal and dried peas as primary ingredients that was utilized to feed impoverished people. [42] Saimin: United States Noodle Fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean, and Portuguese influences Salmorejo: Spain: Cold (chilled)
Naengmyeon (냉면) – Korean stretchy buckwheat noodles in cold beef broth, with onions, julienned cucumber, boiled egg sliced in half, and slices of pears. This dish is popular in the humid summers of Korea. Ramyeon (라면) – South Korean noodles in soup, served in food stalls, made of instant noodles with toppings added by stalls. In the ...
The soup’s noodles are springy and have a wonderful mouth-feel when slurped. Some ramen restaurants allow diners to choose thin, regular, or thick noodles as well as regular or firm cooked ...
Naengguk [1] (Korean: 냉국) or chilled soup [1] refers to all kinds of cold guk (국, soups) in Korean cuisine, mainly eaten in summer.It is also called chan'guk (찬국), which literally means "cold soup" in pure Korean, while the term naengguk is a combination of a hanja word (冷, "cold") and a pure Korean word (국, "soup").