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국과 찌개
Banchan.jpg · 국립국어원 · CC BY-SA 2.0 kr · Wikimedia Commons

국과 찌개

Soup vs stew (국 / 찌개)

Broth-forward 국 versus thick, shared 찌개 — how to season each.

Heat: varies · Vegetarian: often

Salt sources differ

국 is lighter, often seasoned with soup soy or salt at the end. 찌개 is reduced, shared from one pot, built on kimchi, doenjang, or gochujang. Do not treat them as the same recipe with less water. Stock from dried anchovy and kelp is the quiet engine — vegetarian kombu + shiitake is the abroad swap.

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