Guk (국), also sometimes known as tang, is a class of soup-like dishes in Korean cuisine. Guk and tang are commonly grouped together and regarded as the same type of dish, although tang can sometimes be less watery than guk. It is one of the most basic components in a Korean meal, along with bap, and banchan. In Korean table setting, guk is served on the right side of bap (rice), and left side of sujeo.

Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends.