koreancookery1-5, Challenge 1: Jjigae, jeongol, guk and tang

Model answer:

Jjigae has less liquid than jeongol (roughly half solid ingredients) and stronger seasoning, according to the jjigae article. It is "typically" made with meat, seafood or vegetables in a broth and is often served communally.

Guk and tang are described as the same kind of soup, often used interchangeably. Tang "can sometimes be a little thicker" than guk; lighter vegetable soups usually take the -guk ending and heavier soups with more solids are often called tang (Wikipedia, Guk).

On the table, individual rice and soup bowls: the soup goes to the right of the rice (the guk article); jjigae is shared in the middle.