How to Make Korean Soups That Will Impress Your Guests

Korean cuisine is renowned for its vibrant flavors and comforting dishes, and soups are a staple that can truly impress your guests. From spicy stews to savory broths, Korean soups are not only delicious but also rich in nutrition. Here’s a guide on how to make some popular Korean soups that will wow your dinner guests.

1. Kimchi Jjigae (Kimchi Stew)

Kimchi jjigae is a classic Korean comfort food that highlights the fermented goodness of kimchi. To prepare this dish, you will need:

  • 1 cup of aged kimchi, chopped
  • 200g of pork belly, sliced
  • 1/2 onion, sliced
  • 1 block of tofu, cubed
  • 2 cups of water or broth
  • 1 tablespoon of gochugaru (Korean chili powder)
  • 1 tablespoon of soy sauce
  • Green onions for garnish

In a pot, sauté the pork belly until browned, then add the kimchi and onion. Stir-fry for around 5 minutes before pouring in the water or broth. Bring it to a boil and add gochugaru and soy sauce. Reduce heat and let it simmer for 20 minutes before adding the tofu. Cook for another 5 minutes, and serve hot with a sprinkle of green onions.

2. Doenjang Jjigae (Soybean Paste Stew)

This hearty soybean paste stew is packed with umami flavor and can be customized with various vegetables and proteins. To make doenjang jjigae, gather these ingredients:

  • 2 tablespoons of doenjang (Korean soybean paste)
  • 2 cups of water
  • 1 zucchini, sliced
  • 1 potato, diced
  • 100g of sliced mushrooms
  • 100g of beef or tofu (optional)
  • 1 teaspoon of garlic, minced
  • Green onions for garnish

Start by boiling the water in a pot. Add the doenjang and stir until dissolved. Then, incorporate the zucchini, potato, mushrooms, and beef or tofu. Add garlic and let it simmer until the vegetables are tender (about 15-20 minutes). Garnish with green onions before serving.

3. Samgyetang (Ginseng Chicken Soup)

Samgyetang is a traditional Korean soup often enjoyed during summer for its revitalizing properties. To prepare this delightful dish, you will need:

  • 1 small whole chicken
  • 1/2 cup of glutinous rice, soaked
  • 3-4 pieces of ginseng (fresh or dried)
  • 5-6 jujubes (Korean dates)
  • 1 garlic bulb
  • 8 cups of water
  • Salt and pepper to taste

Stuff the soaked rice, ginseng, jujubes, and garlic into the cavity of the chicken. Place the chicken in a large pot and cover with water. Bring it to a boil, then reduce heat to a simmer, cooking for about 1 hour or until the chicken is tender. Season with salt and pepper before serving, and enjoy with steamed rice.

4. Sundubu Jjigae (Soft Tofu Stew)

This spicy soft tofu stew is perfect for those who enjoy a bit of heat. For sundubu jjigae, you will need:

  • 1 block of uncurdled tofu (sundubu)
  • 100g of seafood (clams, shrimp, or fish)
  • 1 tablespoon of gochugaru
  • 2 cups of vegetable or seafood broth
  • 1 egg
  • 1 tablespoon of sesame oil
  • Green onions for garnish

In a hot pot or skillet, heat the sesame oil and sauté the seafood for a few minutes. Add the gochugaru and stir well. Pour in the broth and bring to a simmer. Add the soft tofu by breaking it into chunks. Crack an egg directly into the pot for added richness and let it