Korean · IV The Method
국물 (Gungmul): The Korean Broth Tradition
I
Origin
Korean cooking distinguishes carefully between different categories of broth — guk (국 — soup), tang (탕 — richer broth, often bone-based), jjigae (찌개 — thick stew), and jeongol (전골 — hot pot). Each has a specific flavour profile, consistency, and role at the table. The Korean broth tradition is the most specific and category-conscious of any Asian cooking tradition.
II
Description
The Korean broth system — categories and techniques.
III
The Thread
—Japanese dashi (same anchovy-kelp umami synergy — different organisms, different technique), Chinese bone broth (same long-extraction collagen principle — different aesthetic — Chinese broths are ofte
IV
Flavour Context
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Pillars V — VII
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