Editing Korean cuisine (section)

===Soups and stews===
{{see also|List of Korean dishes#Soups and stews}}
[[File:Korean.food-Tteok.mandu.guk-01.jpg|thumb|''[[Tteokguk]]'', soup made with ''[[tteok]]'', rice cake. It is also called [[Korean New Year|New Year's]] soup.]]
[[Soup]]s are a common part of any Korean meal. Unlike other cultures, in Korean culture, soup is served as part of the main course rather than at the beginning or the end of the meal, as an accompaniment to rice along with other [[banchan]]. Soups known as ''[[guk]]'' are often made with meats, shellfish and vegetables. Soups can be made into more formal soups known as ''[[tang (food)|tang]]'', often served as the main dish of the meal. ''[[Jjigae]]'' are a thicker, heavier seasoned soups or stews.{{Sfn|Pettid|2008|p=56}}

Some popular types of soups are:
* ''[[Malgeunguk]]'' ({{Korean|hangul=맑은국|labels=no}}), are flavoured with ''[[ganjang]]''. Small amounts of long boiled meat may be added to the soup, or seafood both fresh and dried may be added, or vegetables may be the main component for the clear soup.
* ''[[Doenjang-guk]]'' are seasoned with ''[[doenjang]]''. Common ingredients for ''tojang guk'' include seafood such as clams, dried anchovies, and shrimp. For a spicier soup, ''[[gochujang]]'' is added.{{Sfn|Pettid|2008|pp=56–57}}
* [[Tteokguk|''Tteok-guk'']] is a rice cake soup commonly made with sliced rice cakes and beef broth. White rice cake was called Baekbyeong (백병-白餠) or Geomo (거모-擧摸). Tteok-guk is made with thinly sliced garae-tteok, are long, cylindrical shaped rice cakes made with rice flour. Tteok-guk is boiled in chicken broth, but was originally boiled in pheasant meat soup. It says, "hunting pheasant is not easy, and since they breed chickens, they use chicken instead of pheasant, and if there's not chicken they even used beef"({{Korean|hangul=꿩 대신 닭|labels=no}}). In North Korea, there is a variation of this recipe called joraengi tteokguk where rice cakes are made in the shape of balls. it is eaten on [[Korean New Year|New Year]]'s Day because Koreans believe that if you eat a bowl of tteok-guk on the first of the lunar year, you get one year older. There is the belief that rice cakes in oval shape bring fortune since they resemble old Korean coins known as [[yeopjeon]] ({{Korean|hangul=엽전|labels=no}}).
* ''[[Gomguk]]'' or ''gomtang'' ({{Korean|hangul=곰탕|labels=no}}), and they are made from boiling beef bones or [[cartilage]]. Originating as a peasant dish, all parts of beef are used, including tail, leg and rib bones with or without meat attached; these are boiled in water to extract fat, [[Bone marrow|marrow]], and [[gelatin]] to create a rich soup. Some versions of this soup may also use the beef head and intestines. The only seasoning generally used in the soup is salt.
* ''[[Naengguk]]'', which are cold soups generally eaten during the summer months to cool the diner. A light hand is usually used in the seasoning of these soups usually using ''[[ganjang]]'' and [[sesame oil]].{{Sfn|Pettid|2008|p=57}}
*Shin-son-ro (or koo-ja tang), the name of it came from its special cook pot with chimney for burning charcoal. The meaning is a hearth or furnace or a pot for fire or incense burning that always contains nineteen fillings. The nineteen fillings were including beef, fish, eggs, carrot, mushrooms, and onion.<ref>{{Cite news|url=https://newspaperarchive.com/kingston-gleaner-apr-15-1971-p-19/|title=Korean food was the theme.|date=15 April 1971|work=The Daily Gleaner|access-date=6 March 2019|archive-date=6 March 2019|archive-url=https://web.archive.org/web/20190306180352/https://newspaperarchive.com/kingston-gleaner-apr-15-1971-p-19/|url-status=live}}</ref>

Stews are referred to as ''[[jjigae]]'', and are often a shared side dish. ''Jjigae'' is often both cooked and served in the glazed earthenware pot (''[[ttukbaegi]]'') in which it is cooked. The most common version of this stew is ''[[doenjang jjigae]]'', which is a stew of [[soybean paste]], with many variations; common ingredients include vegetables, saltwater or freshwater fish, and tofu. The stew often changes with the seasons and which ingredients are available. Other common varieties of ''jjigae'' contain [[kimchi]] (''[[kimchi jjigae]]'') or tofu (''[[sundubu jjigae]]'').{{Sfn|Pettid|2008|pp=57–58}}

* ''[[Miyeok-guk]]''. This soup is made of dried seaweed according to 조선요리제법, it says it is usually made by frying 미역 with beef pouring water and making the soup. Adding mussel can make it taste better. Also in coastal areas they use fish instead of beef too. It is usually consumed on Koreans birthday, specifically on samchil day (삼칠일: a resting period after giving birth to the newborn); [[Korean birthday celebrations|baek-il]] (백일: the 100th day after a baby is born); [[doljanchi]] (돌잔치: the baby's first birthday). The Korean tradition of mothers eating seaweed after birth originated in Goguryeo.<ref>{{cite web |last1=함혜강 |script-title=ko:[바다정보다잇다] 미역의 효능과 좋은 미역 고르는 방법 - 해양/레저 |url=https://marine.mt.co.kr/articleView.html?no=2019080713565918637 |website=MT해양 |date=2019 |access-date=17 July 2024 |archive-date=30 September 2024 |archive-url=https://web.archive.org/web/20240930031412/https://marine.mt.co.kr/articleView.html?no=2019080713565918637 |url-status=live }}</ref> The Korean word for seaweed, ''miyeok'', originated in Goguryeo.<ref>{{cite web |script-title=ko:진도 미역 |url=https://www.grandculture.net/jindo/toc/GC00501456 |website=디지털진도문화대전 |publisher=[[Academy of Korean Studies]]}}</ref>