Soups are known as guk (국) or tang (탕), while jjigae (찌개) covers a wide variety of stews. The line is fuzzy, and a few dishes can be referred to with both (eg. the fish soup-stew dongtae jjigae/dongtaetang), but in general, jjigae are spicier while tang/guk are milder. Both are always eaten with plenty of white rice on the side.
Common versions jjigae include doenjang jjigae (된장찌개), made with doenjang (Korean miso), vegetables and shellfish, and gimchi jjigae (김치찌개), made with ? you guessed it ? kimchi. Sundubu jjigae (순두부찌개) uses soft tofu as the main ingredient, usually with minced pork added, but there's also a seafood version called haemul sundubu jjigae(해물 순두부찌개) where the meat is replaced by shrimp, squid and the like.
Budae jjigae (부대찌개) is a interesting type of Korean fusion food from the city of Uijeongbu, where a US military base was located. Locals experimenting with American canned food like Spam, sausages, and pork and beans tried adding them into jjigae, and while recipes vary, most of them involve large quantities of fiery kimchi. Most places will bring you a big pan of stew and put it on a gas stove in the middle of the table. Many like to put ramyeon noodle (라면 사리) in the stew, which is optional.
Popular tang soups include seolleongtang (설렁탕), a milky white broth from ox bones and meat, gamjatang (감자탕), a stew of potatoes with pork spine and chillies and doganitang (도가니탕), made from cow knees. One soup worth a special mention is samgyetang (삼계탕, pron. saam-gae-taang), which is a whole spring chicken stuffed with ginseng and rice. Thanks to the ginseng, it's often a little expensive, but the taste is quite mild. It's commonly eaten right before the hottest part of summer in warm broth in a sort of "eat the heat to beat the heat" tradition.
Guk are mostly side dishes like the seaweed soup miyeokguk (미역국) and the dumpling soup manduguk (만두국), but a few like the scary-looking pork spine and ox blood soup haejangguk (해장국), a popular hangover remedy, are substantial enough to be a meal.
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