There’s something incredibly comforting about a bowl of Korean soup, no matter the season. Whether you’re craving something light and refreshing for summer or a hearty, spicy stew to warm up in winter, Korean cuisine has a soup for every occasion. Dive into our roundup of 18 delicious recipes that promise to bring warmth, flavor, and a touch of Korean culinary magic to your table. Let’s get cooking!
Soothing Doenjang Jjigae
Calmly stirring the pot, the rich aroma of doenjang jjigae fills the kitchen, a comforting embrace on a quiet evening. This Korean soybean paste stew, with its deep umami flavors and tender vegetables, is a bowl of warmth that soothes the soul.
Ingredients
- For the broth:
- 4 cups water
- 1 piece dried kelp (about 4×4 inches)
- 4 dried shiitake mushrooms
- For the stew:
- 2 tbsp doenjang (Korean soybean paste)
- 1 tbsp gochujang (Korean chili paste, optional)
- 1 small zucchini, sliced into half-moons
- 1 small potato, cubed
- 1/2 onion, sliced
- 1/2 block soft tofu, cubed
- 2 green onions, chopped
- 1 clove garlic, minced
Instructions
- In a medium pot, combine 4 cups water, dried kelp, and shiitake mushrooms. Bring to a boil over medium-high heat, then reduce to a simmer for 20 minutes to make the broth. Remove kelp and mushrooms, saving mushrooms for later.
- Add 2 tbsp doenjang and 1 tbsp gochujang (if using) to the broth, stirring until fully dissolved.
- Add the sliced zucchini, cubed potato, and sliced onion to the pot. Simmer for 10 minutes, or until vegetables are tender.
- Slice the reserved shiitake mushrooms and add them to the pot along with the cubed tofu and minced garlic. Simmer for another 5 minutes.
- Garnish with chopped green onions just before serving.
Finally, the doenjang jjigae is ready, its flavors melded into a harmonious blend that’s both hearty and comforting. The soft tofu melts in your mouth, while the vegetables add a satisfying crunch. Serve it with a bowl of steamed rice and kimchi for a complete meal that warms you from the inside out.
Hearty Sundubu Jjigae
There’s something deeply comforting about a bowl of sundubu jjigae, its spicy broth cradling silken tofu and vibrant ingredients, a dish that feels like a warm embrace on a chilly evening.
Ingredients
- For the broth:
- 4 cups water
- 1 tbsp anchovy powder
- 1 piece dried kelp (about 2×2 inches)
- For the stew:
- 1 tbsp vegetable oil
- 1/2 cup ground pork
- 1 clove garlic, minced
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tsp soy sauce
- 1 pack soft tofu (about 12 oz)
- 1 egg
- 1 green onion, sliced
Instructions
- In a medium pot, bring 4 cups of water to a boil over high heat. Add 1 tbsp anchovy powder and 1 piece of dried kelp. Reduce heat to low and simmer for 10 minutes to create a flavorful broth. Remove and discard the kelp.
- Heat 1 tbsp vegetable oil in a separate pot over medium heat. Add 1/2 cup ground pork and cook until no longer pink, about 3 minutes.
- Add 1 clove minced garlic, 1 tbsp gochugaru, and 1 tsp soy sauce to the pot with the pork. Stir well to combine and cook for 1 minute until fragrant.
- Pour the prepared broth into the pot with the pork mixture. Bring to a gentle boil.
- Carefully add 1 pack of soft tofu to the pot, breaking it into large chunks with a spoon. Simmer for 5 minutes.
- Crack 1 egg directly into the stew. Cover the pot and cook for 2 minutes, or until the egg is softly set.
- Garnish with sliced green onion before serving.
Melt-in-your-mouth tofu and the rich, spicy broth make this sundubu jjigae a soul-soothing meal. For an extra touch of luxury, serve it with a side of steamed rice and kimchi.
Classic Miyeok Guk
Beneath the quiet hum of the kitchen, there’s a dish that whispers of comfort and tradition, a bowl of Classic Miyeok Guk that feels like a gentle embrace. It’s a simple, nourishing soup that carries the warmth of the sea and the earth, a reminder of home and healing.
Ingredients
- For the broth:
- 1 ounce dried miyeok (seaweed)
- 8 cups water
- 1 pound beef brisket, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- For seasoning:
- 2 tablespoons soy sauce
- 1 teaspoon salt
Instructions
- Soak the dried miyeok in cold water for 30 minutes until fully rehydrated, then rinse thoroughly to remove any grit.
- In a large pot, heat the sesame oil over medium heat. Add the beef brisket and garlic, sautéing until the beef is no longer pink, about 5 minutes.
- Add the water and rehydrated miyeok to the pot, bringing the mixture to a boil. Once boiling, reduce the heat to low and simmer for 20 minutes to allow the flavors to meld.
- Stir in the soy sauce and salt, adjusting the seasoning to your preference. Simmer for an additional 10 minutes.
- Remove from heat and let the soup sit for 5 minutes before serving to enhance the flavors.
Miyeok Guk emerges from the pot with a silky texture, the seaweed tender yet resilient, floating in a clear, savory broth. Serve it with a side of steamed rice and a sprinkle of sesame seeds for a meal that comforts the soul as much as it satisfies the hunger.
Comforting Galbitang
Falling into the rhythm of a quiet evening, there’s something deeply soothing about preparing a bowl of Galbitang, its rich broth and tender beef short ribs whispering stories of comfort and warmth.
Ingredients
- For the broth:
- 2 lbs beef short ribs
- 10 cups water
- 1 medium onion, halved
- 4 garlic cloves, crushed
- 1 inch ginger, sliced
- For seasoning:
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp salt
- For garnish:
- 2 green onions, thinly sliced
- 1 tsp toasted sesame seeds
Instructions
- Rinse the beef short ribs under cold water to remove any bone fragments.
- In a large pot, combine the short ribs and water. Bring to a boil over high heat, then reduce to a simmer for 5 minutes to remove impurities.
- Skim off the foam that rises to the surface, then drain and rinse the ribs and pot.
- Return the ribs to the pot, add 10 cups of fresh water, onion, garlic, and ginger. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until the meat is tender.
- Remove the onion, garlic, and ginger. Add soy sauce, fish sauce, and salt, adjusting to taste. Simmer uncovered for another 10 minutes.
- Ladle the soup into bowls, garnishing with green onions and sesame seeds before serving.
Unassuming in its simplicity, the Galbitang reveals layers of flavor with each sip, the broth clear yet deeply savory, the meat falling effortlessly off the bone. Serve it with a side of steamed rice and kimchi for a meal that feels like a hug from the inside.
Refreshing Naengmyeon
As the summer heat lingers into the evening, there’s a dish that whispers of coolness and comfort, a Korean classic known as Naengmyeon. Its delicate, chewy noodles and icy broth offer a respite from the warmth, a culinary sigh of relief.
Ingredients
- For the broth:
- 4 cups beef broth
- 1 tbsp sugar
- 1 tbsp white vinegar
- 1 tsp salt
- For the noodles and toppings:
- 8 oz Naengmyeon noodles
- 1/2 cup thinly sliced cucumber
- 1/2 cup thinly sliced pear
- 1 hard-boiled egg, sliced in half
- 1 tsp mustard paste (optional)
Instructions
- In a large pot, bring the beef broth to a boil over high heat, then reduce to a simmer for 10 minutes to infuse the flavors.
- Stir in the sugar, white vinegar, and salt into the broth until fully dissolved, then remove from heat and let cool to room temperature.
- Once cooled, refrigerate the broth for at least 2 hours, or until thoroughly chilled. Tip: For an extra refreshing touch, you can add ice cubes to the broth before serving.
- Cook the Naengmyeon noodles according to the package instructions, usually about 3-4 minutes in boiling water, then rinse under cold water to stop the cooking process and remove excess starch.
- Divide the chilled noodles between two bowls, then carefully pour the chilled broth over them.
- Arrange the sliced cucumber, pear, and egg halves on top of the noodles. Tip: For a spicy kick, add a small dollop of mustard paste on the side.
- Serve immediately, encouraging diners to mix the toppings into the broth for a harmonious blend of flavors. Tip: Use metal bowls to keep the dish colder for longer.
Zesty yet soothing, the Naengmyeon’s broth carries a subtle tanginess that complements the crisp freshness of the toppings. The noodles, with their unique texture, make each bite a delightful contrast. Consider garnishing with a sprinkle of sesame seeds or a few ice cubes for an extra chill on particularly hot days.
Traditional Samgyetang
Venturing into the heart of Korean cuisine, we find solace in the comforting embrace of Traditional Samgyetang, a ginseng chicken soup that whispers tales of warmth and healing with every spoonful. This dish, a harmonious blend of tender chicken, aromatic herbs, and nourishing broth, invites us to slow down and savor the moment.
Ingredients
- For the broth:
- 1 whole young chicken (about 2 lbs)
- 4 cups water
- 1/2 cup sweet rice, soaked for 30 minutes
- 4 cloves garlic, peeled
- 2 jujubes (dried red dates)
- 1 piece ginseng root (about 4 inches)
- For seasoning:
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Rinse the chicken under cold water, ensuring the cavity is clean. Pat dry with paper towels.
- Stuff the chicken cavity with the soaked sweet rice, garlic cloves, jujubes, and ginseng root. Tip: Secure the opening with a toothpick to prevent stuffing from falling out during cooking.
- Place the stuffed chicken in a large pot and add 4 cups of water. Bring to a boil over high heat, then reduce to a simmer.
- Skim off any foam that rises to the surface with a spoon for a clearer broth. Tip: This step is crucial for achieving a clean, appetizing appearance.
- Cover the pot and simmer on low heat for 1 hour, ensuring the chicken is fully submerged. Tip: Check occasionally to add more water if necessary.
- After 1 hour, season the broth with salt and black pepper. Simmer uncovered for another 10 minutes to allow flavors to meld.
- Carefully remove the chicken from the pot and transfer to a serving bowl. Discard the toothpick before serving.
With its tender chicken yielding effortlessly to the fork and the broth rich with the earthy notes of ginseng and sweetness from the jujubes, this Samgyetang is a bowl of comfort. Serve it steaming hot, perhaps with a side of kimchi, to contrast the subtle flavors with a spicy kick.
Flavorful Yukgaejang
Kindly imagine a bowl of steaming, spicy broth, tender shreds of beef, and vibrant vegetables, all coming together in a harmonious blend that warms you from the inside out. This is the essence of Yukgaejang, a Korean spicy beef soup that’s as nourishing as it is flavorful, perfect for those moments when you crave something deeply satisfying.
Ingredients
- For the broth:
- 1 pound beef brisket, cut into chunks
- 8 cups water
- 1 onion, halved
- 4 garlic cloves, minced
- 1 tablespoon soy sauce
- For the soup:
- 2 cups shredded beef from the broth
- 1 cup fernbrake (gosari), soaked and drained
- 1 cup shredded scallions
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1 tablespoon sesame oil
- 1 teaspoon salt
Instructions
- In a large pot, combine the beef brisket, water, onion, and garlic. Bring to a boil over high heat, then reduce to a simmer and cook for 1.5 hours, skimming off any foam that rises to the surface.
- Remove the beef from the broth, let it cool slightly, then shred it into thin pieces using two forks. Strain the broth and return it to the pot.
- Add the shredded beef, fernbrake, scallions, gochugaru, sesame oil, and salt to the broth. Simmer for another 20 minutes, allowing the flavors to meld together.
- Tip: For a deeper flavor, you can toast the gochugaru in a dry pan for a minute before adding it to the soup.
- Tip: If fernbrake is unavailable, you can substitute with spinach for a different texture but equally delicious result.
- Tip: Adjust the amount of gochugaru based on your spice preference, but remember, the soup should have a noticeable kick.
Gently ladle the Yukgaejang into bowls, noticing how the rich, spicy broth clings to the tender beef and vegetables. Serve it with a side of steamed rice to balance the heat, or enjoy it as is for a truly comforting meal that feels like a warm embrace.
Simple Kongnamul Guk
Gently stirring the pot of simmering Kongnamul Guk, I’m reminded of how this humble soybean sprout soup carries the warmth of simplicity and the depth of tradition in every spoonful. It’s a dish that whispers comfort, especially on days when the soul seeks solace in the familiar.
Ingredients
- For the broth:
- 4 cups water
- 1 tbsp anchovy powder
- 1 tsp salt
- For the soup:
- 2 cups soybean sprouts, rinsed
- 1 clove garlic, minced
- 1 green onion, chopped
- 1 tsp sesame oil
Instructions
- In a medium pot, bring 4 cups of water to a boil over high heat.
- Once boiling, reduce the heat to medium and add 1 tbsp anchovy powder and 1 tsp salt, stirring gently to dissolve.
- Add 2 cups of rinsed soybean sprouts to the pot, ensuring they are fully submerged in the broth.
- Simmer the soup for 10 minutes, allowing the flavors to meld and the sprouts to soften slightly.
- Stir in 1 clove of minced garlic and continue to simmer for another 5 minutes, infusing the broth with its aroma.
- Remove the pot from the heat and drizzle 1 tsp sesame oil over the top, followed by a sprinkle of chopped green onion for freshness.
- Let the soup sit for 2 minutes before serving to allow the flavors to deepen.
Light and nourishing, this Kongnamul Guk offers a delicate balance of textures, from the tender sprouts to the aromatic broth. Serve it alongside a bowl of steamed rice for a meal that feels like a gentle embrace, or enjoy it as is for a light, comforting start to your day.
Nourishing Seolleongtang
Falling into the rhythm of a quiet kitchen morning, there’s something deeply comforting about preparing Seolleongtang, a broth that whispers of patience and care. This ox bone soup, with its milky richness, is a testament to the beauty of slow cooking, offering warmth and nourishment in every spoonful.
Ingredients
- For the broth:
- 4 lbs ox bones (leg and knuckle)
- 1 large onion, halved
- 1 head of garlic, halved horizontally
- 1 inch ginger, sliced
- 12 cups cold water
- For serving:
- 8 oz cooked brisket, thinly sliced
- 4 cups cooked rice
- 4 green onions, thinly sliced
- Salt to taste
Instructions
- Rinse the ox bones under cold water to remove any blood or impurities. Soak them in cold water for 1 hour to further clean.
- In a large pot, add the ox bones, onion, garlic, ginger, and cold water. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface for a clearer broth.
- Simmer the broth uncovered for at least 6 hours, ensuring the bones are fully submerged. Add more water if necessary to keep the bones covered.
- After simmering, strain the broth through a fine mesh sieve into a clean pot. Discard the solids.
- Return the broth to the stove and bring to a gentle simmer. Season with salt to taste just before serving.
- To serve, place a portion of cooked rice in each bowl, top with sliced brisket, and ladle the hot broth over. Garnish with green onions.
Kindly note, the broth’s velvety texture and deep, umami flavor are best enjoyed with a side of kimchi or radish salad for a contrast in textures and tastes. The simplicity of this dish belies its depth, making it a perfect companion for chilly evenings or when in need of culinary solace.
Aromatic Gomguk
Now, as the evening light fades, let’s gently simmer a pot of Aromatic Gomguk, a dish that whispers stories of warmth and comfort through its rich, fragrant broth.
Ingredients
- For the broth:
- 2 lbs beef bones
- 1 onion, halved
- 4 cloves garlic, crushed
- 1 inch ginger, sliced
- 8 cups water
- For the seasoning:
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp salt
- For serving:
- 2 cups cooked rice
- 2 green onions, thinly sliced
- 1 tsp sesame oil
Instructions
- In a large pot, combine beef bones, onion, garlic, ginger, and water. Bring to a boil over high heat.
- Once boiling, reduce heat to low and simmer uncovered for 2 hours, skimming off any foam that rises to the surface.
- After 2 hours, strain the broth through a fine mesh sieve into a clean pot, discarding the solids.
- Return the strained broth to the stove over medium heat. Stir in soy sauce, fish sauce, and salt.
- Simmer the seasoned broth for another 10 minutes to allow the flavors to meld.
- Divide the cooked rice between two bowls. Ladle the hot broth over the rice.
- Garnish each bowl with sliced green onions and a drizzle of sesame oil before serving.
Finally, the Aromatic Gomguk presents a harmonious blend of deep, savory flavors and a silky texture that clings lovingly to each grain of rice. Consider pairing it with a side of kimchi for an extra layer of complexity and crunch.
Savory Tteokguk
Gently, the warmth of the kitchen wraps around you as you begin, the promise of comfort in every slice of rice cake. Savory Tteokguk, a dish steeped in tradition and simplicity, invites you to slow down and savor each step, each ingredient melding into a harmonious bowl of solace.
Ingredients
- For the broth:
- 6 cups water
- 1 lb beef brisket, sliced thin
- 1 tbsp soy sauce
- 1 tsp salt
- For the tteokguk:
- 1 lb sliced rice cakes (tteok), soaked in cold water for 30 minutes
- 2 eggs, beaten
- 2 green onions, thinly sliced
- 1 tsp sesame oil
- 1/2 tsp ground black pepper
Instructions
- In a large pot, bring 6 cups of water to a boil over high heat.
- Add the sliced beef brisket to the boiling water, reducing the heat to medium. Simmer for 20 minutes, skimming off any foam that rises to the surface.
- Stir in 1 tbsp soy sauce and 1 tsp salt, then continue to simmer for another 10 minutes to deepen the broth’s flavor.
- Drain the soaked rice cakes and add them to the broth. Cook for 5 minutes, or until the rice cakes become soft and chewy.
- Slowly pour the beaten eggs into the pot in a circular motion, then immediately stir gently to create egg ribbons.
- Remove the pot from heat and stir in 1 tsp sesame oil and 1/2 tsp ground black pepper.
- Garnish with sliced green onions before serving.
Each spoonful of this Tteokguk offers a tender chew from the rice cakes, a rich depth from the beef broth, and a slight nuttiness from the sesame oil. Consider topping it with a sprinkle of roasted seaweed for an added layer of texture and umami.
Light Mul Naengmyeon
On a quiet evening, when the air hums with the lingering warmth of summer, there’s nothing quite like the delicate, refreshing embrace of Light Mul Naengmyeon. This dish, with its cool broth and tender noodles, offers a moment of solace and a gentle reprieve from the heat.
Ingredients
- For the broth:
- 4 cups beef broth, chilled
- 1 tbsp sugar
- 1 tbsp vinegar
- 1 tsp salt
- For the noodles:
- 8 oz buckwheat noodles
- 4 cups water
- 1 tsp salt
- For garnish:
- 1/2 cucumber, julienned
- 1 boiled egg, halved
- 1 tsp sesame seeds
Instructions
- In a large bowl, combine the chilled beef broth, sugar, vinegar, and salt. Stir until the sugar and salt are fully dissolved. Taste and adjust the seasoning if necessary. Tip: For a clearer broth, strain it through a fine mesh sieve before chilling.
- Bring 4 cups of water to a boil in a pot. Add the buckwheat noodles and salt, cooking for 3-4 minutes or until the noodles are tender but still firm. Tip: Stir occasionally to prevent sticking.
- Drain the noodles and rinse under cold water until completely cool. This step stops the cooking process and removes excess starch for a smoother texture.
- Divide the cooled noodles between two serving bowls. Pour the chilled broth over the noodles, ensuring they are fully submerged.
- Garnish each bowl with julienned cucumber, a halved boiled egg, and a sprinkle of sesame seeds. Tip: For an extra crunch, add thinly sliced Asian pear or radish.
Unassuming in its simplicity, Light Mul Naengmyeon is a dance of textures and temperatures—the slippery noodles against the crisp cucumber, the cool broth with the warm egg. Serve it with a side of mustard sauce or kimchi for a contrast that elevates the dish to new heights.
Rich Gamjatang
Beneath the soft glow of the kitchen light, there’s something deeply comforting about preparing a bowl of Rich Gamjatang, a hearty Korean pork bone soup that whispers tales of warmth and tradition with every simmering bubble.
Ingredients
- For the broth:
- 2 lbs pork neck bones
- 10 cups water
- 1 tbsp salt
- For the seasoning:
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp minced garlic
- 1 tbsp soy sauce
- 1 tsp black pepper
- For the vegetables:
- 2 medium potatoes, peeled and quartered
- 1 bunch green onions, chopped
- 1/2 napa cabbage, chopped
Instructions
- Rinse the pork neck bones under cold water to remove any blood or impurities.
- In a large pot, combine the pork bones and water. Bring to a boil over high heat, then reduce to a simmer for 30 minutes, skimming off any foam that rises to the surface.
- Add the salt to the pot and continue to simmer for another 1.5 hours, until the broth is rich and the meat is tender.
- While the broth simmers, mix the gochugaru, minced garlic, soy sauce, and black pepper in a small bowl to create the seasoning paste.
- Add the seasoning paste, potatoes, green onions, and napa cabbage to the pot. Simmer for another 20 minutes, or until the potatoes are soft.
- Adjust the seasoning with additional salt if needed, then remove from heat.
Every spoonful of this Rich Gamjatang offers a tender embrace of flavors, with the potatoes melting softly into the spicy, savory broth. Serve it steaming hot, with a side of kimchi and a bowl of rice, to turn a simple meal into a feast for the senses.
Homemade Manduguk
On a quiet evening like this, the thought of a warm bowl of Homemade Manduguk brings a sense of comfort and nostalgia. This Korean dumpling soup, with its delicate flavors and soothing broth, is a dish that feels like a gentle hug.
Ingredients
- For the dumplings:
- 1 cup ground pork
- 1/2 cup finely chopped kimchi
- 1 tbsp soy sauce
- 1 tsp minced garlic
- 1/2 tsp sesame oil
- 1/4 tsp black pepper
- 20 dumpling wrappers
- For the broth:
- 8 cups water
- 1/2 cup dried anchovies
- 1/2 onion, halved
- 1 green onion, chopped
- 1 tsp salt
- For garnish:
- 1 green onion, thinly sliced
- 1 sheet roasted seaweed, shredded
Instructions
- In a mixing bowl, combine ground pork, kimchi, soy sauce, minced garlic, sesame oil, and black pepper for the dumpling filling.
- Place a small spoonful of the filling in the center of each dumpling wrapper. Fold and seal the edges tightly.
- In a large pot, bring water to a boil. Add dried anchovies and onion halves to make the broth. Simmer for 20 minutes, then strain.
- Return the clear broth to the pot, add salt, and bring to a gentle boil. Add the dumplings and cook for 5 minutes until they float to the surface.
- Ladle the soup into bowls, garnishing with chopped green onions and shredded seaweed.
Perfectly tender dumplings float in a clear, savory broth, each spoonful a balance of umami and slight heat from the kimchi. Serve with a side of steamed rice for a heartier meal.
Spicy Maeuntang
Now, as the evening light fades, let’s gently simmer a pot of Spicy Maeuntang, a Korean fish stew that warms the soul with its bold flavors and comforting heat. It’s a dish that invites you to pause and savor each spoonful, much like the quiet moments we cherish.
Ingredients
- For the broth:
- 4 cups water
- 1 lb assorted white fish fillets, cut into chunks
- 1 tbsp Korean chili flakes (gochugaru)
- 1 tbsp soy sauce
- 1 tsp minced garlic
- For the vegetables:
- 1 cup zucchini, sliced
- 1/2 cup onion, sliced
- 1/2 cup green onions, cut into 2-inch pieces
- For seasoning:
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp black pepper
Instructions
- In a large pot, bring 4 cups of water to a boil over medium-high heat.
- Add the fish chunks, Korean chili flakes, soy sauce, and minced garlic to the pot. Reduce heat to medium and simmer for 10 minutes, skimming off any foam that rises to the surface.
- Tip: For a clearer broth, skim the foam diligently during the first few minutes of simmering.
- Add the zucchini, onion, and green onions to the pot. Continue to simmer for another 5 minutes, or until the vegetables are tender but still vibrant.
- Tip: Cutting the vegetables into uniform sizes ensures they cook evenly.
- Stir in the fish sauce, sugar, and black pepper. Adjust the heat to low and let the stew simmer gently for an additional 2 minutes to meld the flavors.
- Tip: Taste the broth before adding the fish sauce, as its saltiness can vary by brand.
Gently ladle the stew into bowls, allowing the tender fish and crisp vegetables to shine in a broth that’s both fiery and deeply savory. Serve it with a side of steamed rice to balance the heat, or enjoy it as is for a lighter meal that still satisfies.
Healthy Dongchimi
Today feels like a gentle reminder to slow down and savor the simple joys, much like preparing a bowl of Healthy Dongchimi, a refreshing Korean radish water kimchi that’s as nourishing for the soul as it is for the body.
Ingredients
- For the brine:
- 4 cups filtered water
- 1 tbsp sea salt
- For the kimchi:
- 1 medium Korean radish, peeled and cut into matchsticks
- 1 small Asian pear, peeled and sliced
- 2 green onions, cut into 2-inch pieces
- 1 tbsp ginger, minced
- 2 garlic cloves, minced
Instructions
- In a large bowl, dissolve the sea salt in filtered water to create the brine. Set aside.
- Add the radish matchsticks, Asian pear slices, green onions, minced ginger, and minced garlic to the brine. Stir gently to combine.
- Transfer the mixture to a clean, large jar, pressing down to ensure all ingredients are submerged under the brine.
- Cover the jar loosely with a lid or cloth and let it ferment at room temperature (68°F to 72°F) for 24 hours. Tip: Place the jar on a plate to catch any overflow during fermentation.
- After 24 hours, taste the Dongchimi. If it’s tangy enough for your liking, refrigerate it to slow down fermentation. If not, let it ferment for up to 12 more hours before refrigerating.
- Serve chilled, enjoying the crisp texture and subtly sweet, tangy flavors. Tip: For an extra refreshing twist, add a few ice cubes to the serving bowl.
Beyond its crisp bite and delicate balance of flavors, Healthy Dongchimi shines as a versatile companion to grilled meats or a light, hydrating snack on warm days. Its clear, invigorating broth can also be sipped straight, offering a moment of calm in the midst of a bustling day.
Unique Jjamppong
Today, as the clock ticks softly in the background, I find myself drawn to the comforting embrace of cooking, a ritual that soothes the soul. There’s something profoundly peaceful about preparing a dish that carries the whispers of distant shores, like this Unique Jjamppong, a vibrant seafood noodle soup that dances on the palate with its spicy, savory notes.
Ingredients
- For the broth:
- 8 cups water
- 1 lb mixed seafood (shrimp, squid, mussels)
- 1 tbsp vegetable oil
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 inch ginger, sliced
- For the sauce:
- 2 tbsp gochugaru (Korean chili flakes)
- 1 tbsp soy sauce
- 1 tsp sugar
- For serving:
- 12 oz fresh wheat noodles
- 2 green onions, sliced
- 1 tsp sesame oil
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant, about 2 minutes.
- Add the gochugaru, soy sauce, and sugar to the pot, stirring to combine. Cook for 1 minute to release the flavors.
- Pour in the water and bring the mixture to a boil. Reduce the heat to low and simmer for 20 minutes to develop the broth’s depth.
- While the broth simmers, cook the wheat noodles according to package instructions. Drain and set aside.
- Add the mixed seafood to the broth, cooking until the seafood is just done, about 3-4 minutes. Be careful not to overcook to keep the seafood tender.
- Divide the cooked noodles among bowls. Ladle the hot broth and seafood over the noodles.
- Garnish with sliced green onions and a drizzle of sesame oil before serving.
Finally, as you take your first spoonful, notice how the noodles cling to the broth, offering a perfect balance of chewiness and silkiness. The heat from the gochugaru builds gently, inviting you to savor each bite, while the seafood adds a sweet, oceanic freshness. Serve it with a side of kimchi for an extra kick of flavor.
Conclusion
Whether you’re craving something spicy, comforting, or light, our roundup of 18 Delicious Korean Soup Recipes has something for every season and taste. We hope these recipes inspire you to explore the rich flavors of Korean cuisine. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!