32-531: Guk is a variety of soup-like dishes in Korean cuisine. Guk or GUK may also refer to: Guk Soups & stews Banchan Tteok Guk ( 국 ), also sometimes known as tang ( 탕 ; 湯 ), 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 tang can sometimes be less watery than guk . It
64-434: A farming area. The rack type nets installed at gim farms are submerged during high tide and exposed to the sun at low tide; this limited exposure to the sun allows for a certain amount of photosynthesis that's helps maintain the original flavor of the gim . Farming gim using the rack technique is an eco-friendly cultivation method. Gim cultivation with floating rafts is the most suitable for mass-production because it
96-443: A fish harvester who was inspired by gim that grew naturally on fish fences installed in the tidal waters of Wando , South Jeolla Province . Floating rafts have been used for mass production since the 1920s. The production method of edible seaweed into sheets was introduced by Korea. During the late Goryeo period, the poet Mok Eun-ik wrote a poem expressing his gratitude after receiving "haeui" (a type of paper-like seaweed) from
128-420: A royal offering. The record also told the story of how King Hyojong suspended the royal submission of gim upon hearing that a single piece of gim costed 20 pieces of cottons. According to the record, people strictly had to submit gim as a royal offering by a specific size. This led many people to glue a piece of gim on a frame using saliva or other means to fit the size. King Jeongjo , citing that such practice
160-451: A soup type made by boiling various beef parts such as rib, oxtail, brisket, head, and so forth for a long time, or made with ox bone by the same method. The broth of gomguk tends to have a milky color and to be rich and hearty taste. It can also be made with chicken or pork bone, to produce samgyetang or gamjatang . Tojangguk are based on doenjang broth and ssaltteumul (쌀뜨물, leftover water after washing rice for cooking). The taste
192-610: Is a dish in which gim is not only rolled with rice, but also meat, fish, or vegetables. Gim also can be eaten without rice by roasting with sesame oil or frying and cutting it to make side dishes ( banchan ) such as bugak . The earliest mention of edible seaweed in Korea is recorded in the Memorabilia of the Three Kingdoms (1280s); this text, created during the Goryeo era, documents
224-506: Is a generic term for a group of edible seaweeds dried to be used as an ingredient in Korean cuisine, consisting of various species in the genera Pyropia and Porphyra , including P. tenera , P. yezoensis , P. suborbiculata , P. pseudolinearis , P. dentata , and P. seriata . Along with wakame and sweet kelp , gim is one of the most widely cultivated and consumed types of seaweed in Korea. The dried sheets of gim are often rolled to wrap and be eaten with rice. Gimbap
256-420: Is less labor-intensive than rack cultivation. This method keeps the laver submerged in the water during both the high and low tides. Gim is known to be abundant in protein , thiamine , riboflavin , and vitamins A , B6 , and B12 . It is also known to have a high content of mineral salts , particularly iodine and iron , and essential amino acids. It is considered a very healthy food. When eaten as
288-503: Is located in the mouth of Seomjin River in Gwangyang , South Jeolla Province , during the reign of King Injo (1623–1649). Gim cultivation continued to expand and spread throughout the southern coastlands of Korean Empire (1897‒1910). Early cultivation methods using bamboo or oak sticks were eventually replaced by newer methods that utilized nets, developed in the 19th century by
320-465: Is made to supplement health and has rich tastes, such as chilled soup made with chicken, sesame, or soy bean. Gukbap (국밥, Korean pronunciation: [kukp͈ap] ) are dishes developed from guk . The term literally means "soup with rice." The dish is typically served in restaurants, and has become popular among the working class since the late Joseon Dynasty . Gim (food) Gim ( Korean : 김 ), also romanized as kim ,
352-449: Is one of the most basic components in a Korean meal, along with bap (밥, rice), and banchan (반찬, side dishes). In Korean table setting, guk is served on the right side of bap (rice), and left side of sujeo (수저, a spoon and chopsticks). 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
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#1732869736771384-478: Is reported in books from 15–16th century, including Sinjeung Dongguk Yeoji Seungnam|Revised and Augmented Survey of the Geography of Korea (1530) and Gyeongsang-do Jiriji | Geography of Gyeongsang Province (1425). In these books, gim is mentioned as a regional delicacy. Gim cultivation is the oldest aquaculture in Korea and there are several stories from oral tradition about its origins. One version tells
416-539: Is said to be the most delicious. Seeding begins in autumn—between September and October—and multiple harvests can be taken from a single seeding throughout the winter months. The algae are known to grow well in sea water when temperatures are between 5 and 8 °C (41 and 46 °F). Gim that has been grown for 50 days is considered best for consumption, as the color and flavor are at their peak. Two main cultivation methods are used in contemporary gim farming: traditional "racks" method used for high quality gim that
448-603: Is similar to naturally grown laver, and the "floating rafts" method used for mass production. Racks type gim , similar in quality to naturally occurring laver, is currently produced in some areas of Wando , Sinan , Gangjin , and Jangheung ; however this type of gim is grown in fewer than 100 farms across the country. The number of farms that use the rack method has been declining due to high production costs, low cultivation yields, increasing water temperatures caused by global warming and aging fishing village populations. Racks type cultivation starts with planting bamboo sticks in
480-592: Is traditional to the Southern parts Korean peninsula—the Honam , Yeongnam regions, and Jeju Island —as the algae only grow in the oceans around the southern part of Korean Peninsula. However, due to increases in sea temperature, gim can now be cultivated further north and has spread to the Hoseo region in central South Korea . Gim produced during the winter in estuaries or the brackish water zone, with 1.024 ‰ salinity ,
512-420: Is usually savory and deep. Naengguk are cold soups usually eaten in summer. These soups are usually clean and tangy, such as with oi naengguk (오이냉국, cold cucumber) and miyeok naengguk (미역냉국, cold wakame soup). Kkaetguk (깻국, sesame soup), made with chicken and sesame seeds, is thick and serves to replenish and supplement nutrients during hot weather. Tojangguk are eaten all year round. The term emerged in
544-633: The Goryeo period (918–1392). Naengguk is referred to as "sungaeng" in the poem, which literally means sunchaeguk , soup made with sunchae ( Brasenia schreberi ). Yi praised its clear and plain taste. Naengguk is generally divided into two categories according to taste and ingredients. One group of naengguk is made by mixing chilled water and vinegar to give a sweet and sour taste; examples include miyeok naengguk made with wakame , oi naengguk made with cucumber, pa naengguk made with spring onions, nameul naengguk made with garlic, and gim naengguk made with gim or nori . The other group
576-399: The 1930s in Korean cookbooks. Naengguk refers to all kinds of cold soups, mainly eaten in summer. They are also called changuk (literally "cold soup") in pure Korean while the term naengguk is a combination of a Hanja word and a pure Korean word with the same meaning. The first historical record on naengguk appears in a poem written by Yi Gyu-bo (1168–1241), a high officer of
608-598: The Seonjo Sillok on April 1, 1601). Recognizing the people's distress, King Hyojong decreed, "The value of one sheet of tribute haeui is equivalent to 20 pieces of cotton cloth; thus, do not present it" (as recorded in the Hyojong Sillok on March 23, 1651). King Jeongjo later issued an edict stating, "Among the items offered as tribute in the winter meals, haeui, fish roe, and flatfish are subjected to regulations on length and width and are fixed with glue or paste to meet
640-581: The coasts of the Sea of Japan , the Yellow Sea , and the South Sea ; P. pseudolinearis is found along the coasts of the Sea of Japan ; P. dentata along the coasts of Yellow Sea ; and P. seriata grows in the South Sea area. P. yezoensis is the most commonly cultivated species of gim , followed by P. tenera . Wando , South Jeolla Province is the main production area for cultivated gim . Gim cultivation
672-646: The encyclopedia written by the Joseon scholar Yi Ik who lived from 1681 to 1764, the author described that gim, reddish algae growing on the rocks of sea, was processed into a sheet. The method of seasoning seaweed with sesame oil was recorded in a cookbook in the 19th century of the Joseon dynasty, Siuijeonseo : "...spread sesame oil mixed with red pepper powder and sesame seeds. After that, sprinkle sesame seed or pine nut powder, then dry and roast it before serving". Production of gim in Jeolla and Gyeongsang Provinces
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#1732869736771704-540: The governor of Gangneung. According to the Mangi Yoram (萬機要覽), various seaweeds such as kim (海衣), miyeok (미역), bunkwak (분곽), dasima (다시마), and gamtae (감태) were historically presented as tribute. The presentation of such tributes often caused hardship for the people. During an inspection in Gyeongsang Province, it was reported that the people were suffering greatly due to the obligation of providing haeui (as noted in
736-630: The history of the Three Kingdoms period of Korean history between 57 BCE and 668 CE. The book contains passages that say the Silla dynasty would use gim for part of their dowries . It is conjectured that the gim of this period was harvested from rocks and driftwood rather than being cultivated . Gim was later mentioned numerous times in the Veritable Records of the Joseon Dynasty . Throughout
768-586: The itanori method that is currently used today in Japan and Korea, among other countries. Around 19,500 tonnes of dried gim are produced annually in South Korea . Since naturally grown gim is insufficient to meet market demand, most of the gim produced for commercial markets is cultivated. Pyropia is a widely cultivated species. Many naturally growing Porphyra species, often clinging to rocks, are collected by hand: P. suborbiculata can be found along
800-550: The potato soup can be called gamjeo-tang. Guk is largely categorized into four groups of soups, such as malgeun jangguk (맑은 장국), gomguk (곰국), tojangguk (토장국), and naengguk (냉국). Malgeun jangguk literally means "clear ( malgeun , 맑은) soup ( guk , 국) seasoned with a condiment ( jang , 장)," such as doenjang (soy bean paste) or ganjang , and is served in a bansang (반상, regular meal table). The main ingredients for malgeun jangguk are meat, fish, vegetables, and seafoods. Gomguk , also called gomtang , refers to either
832-522: The record, gim is referred as 海衣, meaning sea cloth or sheet. In the record, the geographical survey conducted during the regime of the King Sejong the Great described gim as the representative product of Chungcheong , Gyeongsang , and Jeolla provinces. The record showed how King Seonjo was urged to sooth the hardship of the country's eastern coastal people who were required to produce and submit gim as
864-445: The same meaning as guk as in yeonpo-tang (연포탕, octopus soup), daegu-tang (대구탕, codfish soup), or jogae-tang (조개탕, clam soup). Generally, the names of lighter soups with vegetables are suffixed with -guk , while heavier, thicker soups made with more solid ingredients used in jesa (ancestral rites) are often referred to as tang . Gamja-guk (potato soup) and gamja-tang (pork back-bone stew) are different dishes;
896-460: The seabed. Nets, to which the laver seeds can stick, are tied to the bamboo posts. Several nets may be connected together. Seeds are planted on the nets in September, often helped by the process of installing nets in multiple layers to facilitate the clinging of the seeds to the net; the layers of nets are separated and re-installed once the seeds are well attached. The nets are subsequently moved to
928-526: The standards. This results in untidy presentation and significant inconvenience; therefore, correct this problem" (as noted in the Jeongjo Sillok on November 27, 1793). In the Seongho Saseol (星湖僿說) under "Manmulmun" (萬物門), it is mentioned that "haeui" is a type of seaweed that grows on rocks in the sea and is red in color. It is harvested and cut into pieces resembling paper, suggesting that dried seaweed
960-579: The story of an old lady in Hadong , South Gyeongsang Province who discovered a log covered in gim floating down the Seomjin River . This inspired her to cultivate the gim on upright support poles made of bamboo . Another legend says gim was named after Gim Yeoik (1606–1660)―the first person to have cultivated gim after seeing a drifting oak branch covered in it. Yeoik's story takes place on Taein Island which
992-598: Was bad for hygiene, firmly warned the governors of the provinces to not enforce specific offering sizes for gim. Gim was also mentioned in non-royal literature. The sheet of gim was described in Baekheonjip ( Korean : 백헌집 ; Hanja : 白軒集 ), where the author Lee Kyung-suk (1595–1671) wrote the poem about receiving gim as a gift from his belated acquaintance and comparing its thinness to paper. In Seonghosaseol [ ko ] ( Korean : 성호사설 ; Hanja : 星湖僿說 ),
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1024-574: Was distributed in a paper-like form. In conclusion, Korea was handling the sheet from of Gim at least the early Joseon period around 1400, and the history of seaweed cultivation, which played a critical role in Korean food culture, predates other regions. The sheet form of Gim in Japan was started in Asakusa , Edo (contemporary Tokyo), around 1750 in the Edo period influenced by the method of Japanese paper-making . The Asakusanori method of production gave rise to
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