Soup

Korean soups go by many names: 국 (guk), 탕 (tang), 찌개 (jjigae), 전골 (jeongol), and 찜 (jjim). The distinctions are typically based on the ratio of liquid to ingredients or how the dish is cooked, but they aren't always consistent or intuitive.

Traditionally, a Korean meal always includes some from of soup. Koreans also commonly use a metal spoon for both soup and rice, which is a notable difference from dining customs in China and Japan.