How to Cook Authentic Korean Soups

Korean cuisine is beloved for its rich flavors, contrasting textures, and countless variations, especially in its soups. Cooking authentic Korean soups may seem daunting, but with the right ingredients and techniques, you can create delicious dishes in your own kitchen. Here is a guide on how to cook some of the most popular Korean soups.

1. Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a staple in Korean households and is known for its spicy and tangy flavor. To make this dish, you will need:

  • 2 cups of old kimchi
  • 200g pork belly, sliced
  • 1 onion, sliced
  • 1 tablespoon gochugaru (Korean red chili flakes)
  • 1 tablespoon soy sauce
  • 1 block of tofu, cubed
  • 4 cups of water or anchovy stock
  • Green onions for garnish

Instructions:

  1. In a pot, sauté the pork belly until it’s browned.
  2. Add the kimchi and onions, cooking for another 5-7 minutes.
  3. Sprinkle in gochugaru and soy sauce, stirring to combine.
  4. Pour in the water or anchovy stock, bring to a boil, then reduce to a simmer for about 20 minutes.
  5. Add cubed tofu in the last 5 minutes of cooking.
  6. Serve hot, garnished with green onions.

2. Sundubu Jjigae (Soft Tofu Stew)

Sundubu Jjigae is a comforting and hearty stew made with uncurdled tofu. To prepare this dish, gather:

  • 1 tube of soft tofu (sundubu)
  • 100g seafood (e.g., clams, shrimp)
  • 1 egg
  • 1 tablespoon gochugaru
  • 1 tablespoon garlic, minced
  • 1 tablespoon soy sauce
  • 4 cups of broth (seafood or vegetable)
  • Green onions for garnish

Instructions:

  1. In a stone pot (or any pot), sauté garlic and gochugaru until fragrant.
  2. Add the seafood and cook until it’s almost done.
  3. Pour in the broth and bring it to a simmer.
  4. Carefully add the soft tofu and let it simmer for another 5-10 minutes.
  5. Crack the egg into the stew just before serving, allowing it to cook in the hot broth.
  6. Garnish with green onions and enjoy!

3. Galbitang (Short Rib Soup)

Galbitang is a rich and hearty soup made from beef short ribs. Here’s how to make it:

  • 1 kg beef short ribs, cut
  • 10 cups of water
  • 1 onion, halved
  • 5 cloves of garlic
  • 1 piece of ginger
  • Salt and pepper to taste
  • Green onions for garnish

Instructions:

  1. In a large pot, soak the short ribs in cold water for about 30 minutes to remove excess blood, then drain.
  2. Add the ribs, water, onion, garlic, and ginger to the pot and bring to a boil.
  3. Skim off any foam that rises to the surface.
  4. Reduce heat and simmer for 1.5 to 2 hours until the meat is tender.
  5. Season with salt and pepper to taste.
  6. Garnish with chopped green onions before serving.

4. Doenjang Jjigae (Soybean Paste Stew)

This hearty stew is made with doenjang (fermented soybean paste) and vegetables. Here’s what you’ll need: