국guk is probably the most common kind of soup. It generally has the highest ratio of water to ingredients. It's made from stock, which characterises this kind of soup. Generally it doesn't have many ingredients, either beef and some kind of cabbage - 소고기국(밥)so-go-gi-gukbap / beef soup and rice. Other varieties contain pretty much only noodles.
칼국수kal-guk-su is wheat noodles (a lot like homemade linguine) in broth. The taste is mild and it can contain clams, and other seafood depending on the variety. The noodles themselves are often homemade and make the soup soft and hearty.
잔치국수kal-guk-su is a must have. It's simple and filling and most importantly cheap. Even the most hardened Korean-food hating westerner can't dislike this. It's basically spaghetti like noodles in fish stock or broth (often you can't even tell that it's made from fish)You add your own flavouring, generally a few spring onions in soy sauce. At 2000won a hit, you cant go wrong. Also, in the summer it's served at room temperature, so the only sweating you'll be doing is from eating it too fast!
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