Naengguk
Naengguk or chilled soup refers to all kinds of cold guk in Korean cuisine, mainly eaten in summer. It is also called chan'guk, which literally means "cold soup" in pure Korean, while the term naengguk is a combination of a hanja word and a pure Korean word.
The first historical record on naengguk appears in a poem written by Yi Kyu-bo, a high officer of the Goryeo period. In the poem, naengguk is referred to as sungaeng, which literally means sunchaeguk, i.e., soup made with sunchae. Yi praised its clear and plain taste, saying it made usual dishes seem vulgar.
Naengguk is largely divided into two categories according to seasoning and ingredients. The first category is made by mixing chilled water and vinegar to give a sour and sweet taste, such as miyeok naengguk made with wakame, oi naengguk made with cucumber, pa naengguk made with spring onions, maneul naengguk made with garlic, and gim naengguk made with gim or nori. The other category is made to supplement health and has rich tastes such as chilled soup made with chicken, sesame, or soybeans.