How to Make Korean Soups That Are Full of Tradition

Korean cuisine is renowned for its rich flavors and comforting dishes, with soups playing a central role in the culinary tradition. Making traditional Korean soups is a delightful way to connect with the culture and bring warmth to your dining table. In this article, we will explore some popular Korean soups, traditional ingredients, and steps to prepare them, ensuring that you can savor the authentic taste of Korea.

1. Kimchi Jjigae (Kimchi Stew)

Kimchi jjigae is a staple in Korean households, beloved for its spicy and savory flavors. It’s primarily made with fermented kimchi, which provides a depth of flavor.

  • Ingredients: 2 cups of chopped kimchi, 200g of pork belly (or tofu for a vegetarian option), 1 onion (sliced), 2 green onions, 1 tablespoon of gochujang (Korean chili paste), 1 tablespoon of gochugaru (Korean chili flakes), 4 cups of water, and optional tofu cubes.

Instructions:

  1. In a pot, sauté the pork belly until browned.
  2. Add onion and let it cook until soft.
  3. Add the kimchi, gochujang, and gochugaru, cooking for another 5 minutes.
  4. Pour in 4 cups of water and bring to a boil. Let it simmer for about 20 minutes.
  5. Add tofu and green onions just before serving. Adjust seasoning to taste and enjoy hot!

2. Sundubu Jjigae (Soft Tofu Stew)

Sundubu jjigae features silky soft tofu, making it a comforting and nutritious option. This stew has a wonderful balance of flavors and can be adjusted for various spice levels.

  • Ingredients: 1 tub of soft tofu, 200g of seafood (like shrimp or clams), 1 tablespoon of gochugaru, 1/2 onion (chopped), 1 egg, and 3 cups of broth (vegetable or anchovy).

Instructions:

  1. In a pot, sauté the onion until translucent.
  2. Add gochugaru and stir-fry for a minute.
  3. Pour in broth and bring to a boil.
  4. Add seafood and simmer until cooked through.
  5. Add soft tofu and gently mash it into the soup.
  6. Crack an egg into the stew just before serving for added richness.

3. Doenjang Jjigae (Soybean Paste Stew)

Doenjang jjigae is made with fermented soybean paste, giving it a robust, earthy flavor. This stew is often packed with vegetables and can also include meat.

  • Ingredients: 2 tablespoons of doenjang (soybean paste), 1 zucchini (sliced), 1 potato (cubed), 1 onion (sliced), 200g of beef or pork, and 4 cups of water.

Instructions:

  1. In a pot, sauté the meat until browned.
  2. Add onion, zucchini, and potato, cooking for 5-10 minutes.
  3. Dissolve the doenjang in a little bit of water, then add it to the pot along with the remaining water.
  4. Bring to a boil and let it simmer for about 15-20 minutes until the vegetables are tender.

4. Samgyetang (Ginseng Chicken Soup)

Samgyetang is a traditional Korean soup, especially enjoyed during the hot summer months for its health benefits. The use of ginseng makes it a particularly nourishing dish.

  • Ingredients: 1 whole chicken (about 1kg), 5-6 ginseng roots, 1/2 cup of glutinous rice, garlic cloves (about 5), and 10 cups of water.

Instructions:

  1. Soak glutinous rice in water for a few hours, then drain.
  2. Stuff the chicken