11. Doenjang jjigae (된장 찌개): soy bean paste soup, served as amain dish or served with meat dishes. The contents vary fromvegetables, tofu, clams, shrimp, fish and so on.
12. Cheonggukjang jjigae (청국장 찌개): soup made fromfermented soy bean paste that smells piercing.
13. Gamjatang (감자탕, "potato soup"): spicy pork bone soup, withvegetables and potatoes.
14. Haejangguk (해장국): pork bone soup with vegetables, driedcabbage, beef and blood pudding. The story mentions that the foodwas invented by a restaurant in Jongno (Seoul) after the end of World War II.
15. Janchi guksu (잔치 국수): noodles served with seaweed,kimchi, egg and vegetables.
16. Jeongol (전골): traditional soup is spicy, it consists of seafood and vegetables.
17. Kimchi jjigae (김치 찌개): soup consisting of the contents ofkimchi, pork / beef. Often used as a lunch side dish or as a meatdiet. Presented in a stone pot and still boiling when they arrive at the table.
18. Maeuntang (매운탕): spicy fish soup.
19. Samgyetang (삼계탕): a soup made of chicken stuffed full ofginseng, hedysarum, sweet rice, jojoba oil, garlic and chestnutbeans. Samgyetang popular as a source of nutrients consumed in the summer, where the Koreans lost a lot of energy because of hot weather.
20. Seolleongtang (설렁탕): cow foot soup that is cooked to 10hours more until the white milk. Usually served in a bowl of noodlesand beef cuts.
21. Sundubu jjigae (순두부 찌개): soup out (Dubu) spicy.