35+ Traditional Korean Soups Recipes to Cook Today

Korean cuisine is a wonderful blend of bold flavors, comforting textures, and nourishing ingredients, with soups playing a central role in the Korean dining experience.

From spicy stews that warm you up to clear broths that cleanse the palate, Korean soups are both satisfying and versatile.

Whether you’re new to Korean cooking or a seasoned enthusiast, there’s always a soup to suit your tastes.

In this article, we’ll explore 35+ Korean soup recipes that range from hearty stews like Kimchi Jjigae to delicate broths like Galbitang.

Each recipe reflects the diverse and rich traditions of Korean cuisine, offering something for every occasion and palate.

So, whether you’re looking for a spicy kick, a soothing broth, or a hearty meal, you’ll find the perfect recipe to try.

35+ Traditional Korean Soups Recipes to Cook Today

Korean soups are more than just meals—they are a reflection of the culture’s emphasis on balance, comfort, and flavor.

With a variety of recipes that range from spicy and savory to mild and nourishing, there’s something for everyone to enjoy.

These 35+ Korean soup recipes are just the beginning of your culinary journey into Korean cuisine.

As you explore these dishes, you’ll discover the heart and soul of Korean cooking, perfect for warming up on a chilly day or bringing a sense of comfort to your kitchen.

Don’t hesitate to experiment with different ingredients, spices, and techniques, and make these soups your own.

Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a beloved Korean stew made from fermented kimchi, tofu, and pork (or beef). It is a flavorful, comforting dish that balances spicy, sour, and savory elements, making it a perfect meal for any season. The rich, hearty broth is full of umami, and the dish is a staple in Korean households.

Ingredients:

• 2 cups of mature kimchi (roughly chopped)
• 1/2 lb pork belly or pork shoulder (thinly sliced)
• 1 block of tofu (cubed)
• 1 onion (sliced)
• 1 tablespoon gochugaru (Korean chili flakes)
• 1 tablespoon gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 4 cups of water or broth (chicken or beef)
• 2 garlic cloves (minced)
• 1 green onion (chopped)
• Salt to taste
• Optional: a pinch of sugar (to balance acidity)

Instructions:

1. Heat sesame oil in a large pot over medium heat.
2. Add the sliced pork belly and cook until browned, about 5-7 minutes.
3. Add the chopped kimchi, garlic, and gochujang. Stir to coat the pork and kimchi in the paste.
4. Pour in the water or broth and bring the stew to a boil. Lower the heat and simmer for 15-20 minutes to allow the flavors to meld.
5. Add the tofu cubes and onions, then cook for another 5-10 minutes until the tofu is heated through.
6. Season the soup with soy sauce, gochugaru, and salt to taste. You can also add a pinch of sugar if the stew is too sour.
7. Garnish with chopped green onions and serve hot with steamed rice.

Kimchi Jjigae is more than just a stew; it’s a dish that carries a rich tradition and history in Korean culture. The combination of spicy, tangy kimchi with tender pork and soft tofu creates a complex, satisfying flavor profile. It’s easy to make, customizable with your favorite ingredients, and sure to warm you up on any chilly day. This stew is perfect for showcasing the depth of flavor that Korean cuisine is known for.

Doenjang Jjigae (Soybean Paste Stew)

Doenjang Jjigae is a hearty Korean soup made with fermented soybean paste (doenjang), vegetables, and tofu. It’s a deeply flavorful dish that highlights the earthy richness of the soybean paste, making it a go-to comfort food. The soup has a satisfying savory taste that is packed with nutrients, making it a favorite in Korean homes.

Ingredients:

• 2 tablespoons doenjang (Korean soybean paste)
• 1 tablespoon gochujang (Korean chili paste)
• 1 medium zucchini (sliced)
• 1 potato (peeled and cubed)
• 1 onion (sliced)
• 1/2 block of tofu (cubed)
• 2 cloves garlic (minced)
• 4 cups water or vegetable broth
• 2 teaspoons sesame oil
• 1 green onion (chopped)
• 1 tablespoon soy sauce
• Salt to taste

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
2. Add the sliced onion, zucchini, and potato. Stir-fry for a few minutes until the vegetables begin to soften.
3. Stir in the doenjang and gochujang, allowing the pastes to coat the vegetables evenly.
4. Pour in the water or broth and bring the stew to a boil. Reduce heat and simmer for 20 minutes, until the vegetables are tender.
5. Add the tofu cubes and continue simmering for another 5-10 minutes, allowing the tofu to absorb the flavors of the stew.
6. Season with soy sauce and salt to taste. Garnish with chopped green onions before serving.

Doenjang Jjigae is a nourishing, savory soup that is perfect for anyone looking to enjoy a warm, comforting meal. The rich, fermented flavor of the doenjang enhances the taste of the vegetables and tofu, creating a deep umami flavor that is both satisfying and healthy. This soup is not only delicious but also packed with probiotics from the fermented paste, making it beneficial for gut health. It’s a great dish for any occasion and is especially enjoyed during colder months.

Galbitang (Beef Short Rib Soup)

Galbitang is a traditional Korean soup made with beef short ribs, clear broth, and aromatic seasonings. The slow-cooked beef creates a rich, flavorful broth that is light yet hearty. It’s a perfect soup to enjoy when you’re craving a nourishing meal that is both satisfying and soothing, often served on special occasions or as a restorative dish.

Ingredients:

• 1 lb beef short ribs
• 1 onion (quartered)
• 4 cloves garlic (smashed)
• 1 piece of Korean radish (mu), peeled and sliced
• 1 tablespoon sesame oil
• 6 cups water
• Salt to taste
• 1 tablespoon soy sauce
• 1 tablespoon black pepper
• 1 green onion (chopped)
• Cooked rice (for serving)

Instructions:

1. Blanch the short ribs by boiling them in a large pot of water for 5 minutes. Drain and rinse under cold water to remove impurities.
2. In a clean pot, add the blanched ribs, water, onion, garlic, and radish. Bring to a boil, then reduce the heat and simmer for about 1.5 to 2 hours until the beef becomes tender and the broth is rich.
3. Remove the ribs and strain the broth to remove the solids.
4. Return the clear broth to the pot and season with soy sauce, sesame oil, salt, and pepper. Taste and adjust the seasoning.
5. Add the cooked short ribs back to the broth, along with any remaining meat. Simmer for an additional 10 minutes to reheat.
6. Garnish with chopped green onions and serve with steamed rice on the side.

Galbitang is a beloved Korean soup that showcases the simplicity and depth of flavor that Korean cuisine can offer. The beef short ribs provide a rich, satisfying broth that is light but flavorful, making it a perfect dish to enjoy on a chilly day or during family gatherings. It’s easy to make, yet the slow-cooked beef and radish give the soup a distinct, comforting taste. Whether served as a family meal or a healing dish, Galbitang remains a cherished staple in Korean kitchens.

Sundubu Jjigae (Soft Tofu Stew)

Sundubu Jjigae is a spicy, flavorful Korean stew made with soft, uncurdled tofu, vegetables, and often seafood or pork. The smooth, silky texture of the tofu combined with a spicy broth creates a rich and satisfying soup perfect for any meal. This dish is beloved for its balance of spice, warmth, and comforting ingredients.

Ingredients:

• 1 tablespoon sesame oil
• 2 cloves garlic (minced)
• 1/2 lb pork (thinly sliced) or seafood (shrimp, clams, or fish)
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili flakes)
• 2 cups vegetable or chicken broth
• 1 block of soft tofu (sundubu), cut into chunks
• 1/2 cup zucchini (sliced)
• 1/2 onion (sliced)
• 1 egg
• Salt to taste
• 1 green onion (chopped)
• 1 tablespoon soy sauce

Instructions:

1. Heat the sesame oil in a pot over medium heat. Add garlic and sauté until fragrant, about 1 minute.
2. Add your choice of protein (pork or seafood) and cook until browned, about 5-7 minutes.
3. Stir in gochujang and gochugaru, and cook for an additional 1-2 minutes to toast the spices.
4. Pour in the broth, bringing the mixture to a boil. Lower the heat and simmer for 10 minutes to allow the flavors to meld.
5. Add the tofu, zucchini, and onion to the pot. Simmer for another 5-10 minutes until the vegetables are tender.
6. Crack an egg into the center of the stew and let it poach for 2-3 minutes until cooked.
7. Season with soy sauce and salt to taste, then garnish with chopped green onions before serving.

Sundubu Jjigae is a comforting, spicy stew that brings together the creamy texture of soft tofu with the rich umami flavors of a hearty broth. Whether you prefer it with seafood or pork, this dish is incredibly versatile and can be made to suit your taste. The addition of an egg adds a lovely richness, making it a truly satisfying dish. Best served with a bowl of steamed rice, this soup is perfect for warming up on cold days or when you crave something flavorful and filling.

Banchan Soup (Korean Side Dish Soup)

Banchan Soup is a type of soup made from a combination of banchan (small Korean side dishes) mixed with a simple broth. The broth is usually clear and light, allowing the flavors of the banchan to shine through. This is a versatile and fun way to enjoy a variety of Korean flavors all in one dish.

Ingredients:

• 4 cups chicken or vegetable broth
• 1 tablespoon sesame oil
• 2 cloves garlic (minced)
• 1/2 cup kimchi (chopped)
• 1/2 cup napa cabbage (sliced)
• 1/4 cup pickled radish (sliced)
• 1/4 cup seasoned spinach (from banchan)
• 1 tablespoon gochujang (Korean chili paste)
• 1/2 cup tofu (cubed)
• 1 green onion (chopped)
• Salt to taste

Instructions:

1. Heat the sesame oil in a large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute.
2. Pour in the chicken or vegetable broth and bring to a boil.
3. Stir in the kimchi, napa cabbage, pickled radish, and seasoned spinach, letting the flavors meld together for about 10 minutes.
4. Add the tofu cubes and continue simmering for another 5-7 minutes, allowing the tofu to soak up the broth’s flavor.
5. Stir in the gochujang, and add salt to taste.
6. Garnish with chopped green onions before serving.

Banchan Soup is a wonderful fusion of many of the classic side dishes found in Korean meals, all brought together in a savory, comforting broth. The combination of kimchi, pickled radish, and seasoned vegetables offers a unique depth of flavor that is both spicy and tangy. This soup is ideal for anyone who enjoys banchan and wants to experience a variety of tastes in one dish. It’s easy to make, healthy, and a great way to use up any leftover side dishes you may have from previous meals.

Miyeok Guk (Seaweed Soup)

Miyeok Guk is a nutritious and flavorful seaweed soup that is often served on birthdays or after childbirth in Korea, as it’s believed to promote healing and health. Made with dried seaweed, beef, and garlic, the soup has a rich, earthy flavor and is a comforting dish that’s simple to prepare.

Ingredients:

• 1/2 cup dried miyeok (Korean seaweed)
• 1 tablespoon sesame oil
• 1/2 lb beef (flank or brisket, thinly sliced)
• 4 cups water or beef broth
• 2 cloves garlic (minced)
• 2 tablespoons soy sauce
• Salt to taste
• 1 tablespoon sesame seeds (optional)
• 1 green onion (chopped)

Instructions:

1. Rinse the dried seaweed thoroughly under cold water and soak it in warm water for about 10-15 minutes to rehydrate. Drain and cut into smaller pieces.
2. Heat sesame oil in a large pot over medium heat. Add the beef and sauté until browned, about 5 minutes.
3. Add the garlic and cook for an additional minute until fragrant.
4. Pour in the water or beef broth and bring to a boil. Reduce heat and simmer for 20 minutes.
5. Add the soaked seaweed to the pot and simmer for another 15-20 minutes.
6. Stir in soy sauce and salt to taste.
7. Garnish with sesame seeds and chopped green onions before serving.

Miyeok Guk is a simple yet nutritious soup that is steeped in tradition and culture. The seaweed provides a natural richness and earthy flavor, while the beef adds a savory depth to the broth. This soup is light but packed with nutrients, making it a perfect meal for recovery or simply when you’re in need of a wholesome, comforting dish. Easy to prepare and deeply satisfying, Miyeok Guk is a perfect addition to any Korean meal or a great standalone dish for a healthy lunch or dinner.

Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is one of the most iconic Korean dishes, a stew made primarily with fermented kimchi, tofu, and pork or beef. Its deep, spicy, and tangy flavors make it the perfect comfort food. The stew is hearty and packed with probiotics from the kimchi, while the richness of the broth makes it satisfying and full of umami.

Ingredients:

• 1 cup kimchi (roughly chopped)
• 1 tablespoon sesame oil
• 1/2 lb pork belly (thinly sliced) or tuna (canned)
• 2 cups water or broth
• 1 block of tofu (cubed)
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 teaspoon sugar (optional)
• 1 green onion (chopped)
• 1/2 onion (sliced)
• 1 clove garlic (minced)
• Salt to taste

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add garlic, onions, and pork belly (or tuna) and sauté until the meat is browned, about 5-7 minutes.
2. Stir in the kimchi and cook for another 3-5 minutes to let the flavors combine.
3. Add the gochujang, soy sauce, and sugar (if using) and stir well.
4. Pour in the water or broth, bringing the stew to a boil. Reduce heat and simmer for 15 minutes.
5. Add the tofu cubes and continue to simmer for another 5-10 minutes.
6. Taste and season with salt as needed. Garnish with chopped green onions before serving.

Kimchi Jjigae is the quintessential Korean comfort food, offering a bold, rich flavor profile that balances the spicy heat of kimchi with savory pork or tuna and tofu. It’s a staple in Korean households and is often made with overripe kimchi, which enhances the depth of flavor. This dish is great for a quick and satisfying meal, and it’s even better when served with a bowl of hot steamed rice. Its tangy and spicy flavors make it an invigorating and filling meal any time of the year.

Galbitang (Beef Short Rib Soup)

Galbitang is a nourishing Korean soup made with beef short ribs, radish, and a light, clear broth. It’s traditionally eaten to cleanse the body after long periods of work or during the colder months. The rich, yet delicate flavor of the beef, combined with the aromatic broth, makes it a soothing and satisfying meal.

Ingredients:

• 2 lbs beef short ribs (cut into 2-inch pieces)
• 10 cups water
• 1 small onion (peeled)
• 2 cloves garlic (minced)
• 1 tablespoon salt (or to taste)
• 1 teaspoon pepper
• 1/2 cup Korean radish (mu), sliced
• 1 tablespoon sesame oil
• 2 green onions (chopped)
• 1/2 tablespoon soy sauce (optional)

Instructions:

1. Begin by blanching the beef short ribs: Place them in a pot, cover with cold water, and bring to a boil. Once it reaches a boil, skim off any impurities and drain the meat.
2. In a separate large pot, add the beef ribs, 10 cups of water, and bring to a boil. Once it boils, reduce the heat and simmer for 1.5 to 2 hours until the beef becomes tender and the broth turns clear.
3. Add the onion, garlic, and radish to the pot and continue to simmer for another 30-40 minutes, until the radish is soft.
4. Season with salt and pepper, adjusting to taste. Optionally, add a little soy sauce for extra depth of flavor.
5. Heat sesame oil in a small pan and sauté the chopped green onions until fragrant, then stir them into the soup just before serving.

Galbitang is a warm, comforting soup with a clean, mild flavor that highlights the tenderness of the beef and the subtlety of the radish. The broth is simple yet nourishing, making it perfect for a chilly evening or as a restorative dish. It’s often served with a bowl of steamed rice and kimchi, enhancing the meal’s flavors and creating a balanced, wholesome dining experience. Galbitang is a must-try for anyone looking to enjoy traditional Korean flavors in a soothing and hearty dish.

Doenjang Jjigae (Soybean Paste Stew)

Doenjang Jjigae is a rich and savory Korean stew made with doenjang (fermented soybean paste), vegetables, tofu, and often beef or seafood. It has a deep, earthy flavor that pairs well with the spicy elements of Korean cuisine. This dish is a staple in many Korean households and is often served as a daily meal due to its health benefits and comforting nature.

Ingredients:

• 1 tablespoon sesame oil
• 2 tablespoons doenjang (Korean fermented soybean paste)
• 1/2 lb beef (thinly sliced, optional) or tofu for vegetarian version
• 1/2 onion (sliced)
• 1 zucchini (sliced)
• 1 cup mushrooms (shiitake or button)
• 1 block tofu (cubed)
• 4 cups water or vegetable broth
• 2 green onions (chopped)
• 2 cloves garlic (minced)
• 1 tablespoon gochugaru (Korean chili flakes)
• 1 tablespoon soy sauce (optional)
• Salt to taste

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add garlic and onions and sauté until fragrant.
2. Stir in the doenjang, cooking for another 2 minutes to bring out its rich, umami flavor.
3. Add the beef (if using) or tofu and cook for about 5 minutes, stirring occasionally.
4. Add the zucchini, mushrooms, and tofu cubes (if not already added) to the pot. Pour in the water or vegetable broth and bring it to a boil.
5. Lower the heat and simmer for 15-20 minutes to allow the flavors to meld.
6. Stir in the gochugaru for a spicy kick and soy sauce if needed. Taste and adjust the seasoning with salt if necessary.
7. Garnish with chopped green onions before serving.

Doenjang Jjigae is a comforting and hearty stew with layers of deep, fermented flavors from the soybean paste. The combination of tofu, vegetables, and optional meat makes it a versatile dish that is satisfying and full of nutrients. This stew is perfect for anyone who enjoys earthy flavors and the health benefits of fermented foods. Paired with rice, it’s a fulfilling meal that brings warmth and comfort to the table, making it a perfect dish for both everyday meals and special occasions.

Tofu Jjigae (Soft Tofu Stew)

Tofu Jjigae is a savory Korean stew made with soft tofu, vegetables, and a base of rich, flavorful broth. This stew is comforting, nutritious, and light, often served with a side of steamed rice. It’s perfect for vegetarians and those looking for a healthy, yet filling, meal. The combination of soft tofu and spicy broth creates a soothing and flavorful dish.

Ingredients:

• 1 block soft tofu (cubed)
• 1 tablespoon sesame oil
• 1/2 onion (sliced)
• 1 zucchini (sliced)
• 1/2 cup mushrooms (shiitake or button)
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili flakes)
• 2 cloves garlic (minced)
• 4 cups vegetable broth or water
• 1 tablespoon soy sauce
• 1 tablespoon sesame seeds (for garnish)
• 1 green onion (chopped)
• Salt to taste

Instructions:

1. Heat sesame oil in a pot over medium heat. Add the garlic and onions and sauté until softened, about 5 minutes.
2. Stir in the gochujang and gochugaru, cooking for another 2 minutes to develop the flavors.
3. Add the zucchini and mushrooms, sautéing for another 3-4 minutes until tender.
4. Pour in the vegetable broth (or water) and bring to a boil.
5. Lower the heat and add the cubed tofu. Simmer for 10-15 minutes, allowing the flavors to meld and the tofu to absorb the broth.
6. Season with soy sauce and salt to taste.
7. Serve with a garnish of chopped green onions and sesame seeds.

Tofu Jjigae is a delicate, yet flavorful Korean stew that’s both comforting and healthy. The soft tofu takes on the rich, spicy broth, creating a hearty dish that feels light on the stomach but satisfying. This dish is an excellent choice for a vegetarian or plant-based meal, but you can also add seafood or meat for extra protein. It’s a versatile, well-balanced soup that can be enjoyed at any time of the year, making it a staple in many Korean homes.

Sundubu Jjigae (Spicy Soft Tofu Stew)

Sundubu Jjigae is a spicy Korean stew featuring silken tofu, vegetables, and either seafood or meat, all simmered in a spicy broth. Known for its comforting, rich, and spicy flavors, this dish is a beloved favorite for many Koreans. It’s often served in a hot stone pot, allowing the tofu to stay warm and creamy, enhancing the flavor of the stew.

Ingredients:

• 1 tablespoon sesame oil
• 1/2 lb seafood (clams, shrimp, or a combination), optional
• 1/2 onion (sliced)
• 1/2 zucchini (sliced)
• 2 cloves garlic (minced)
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili flakes)
• 1 block soft tofu (or silken tofu)
• 4 cups vegetable or seafood broth
• 1 tablespoon soy sauce
• 1 egg (optional)
• 1 green onion (chopped)
• Salt to taste

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the garlic and onions, sautéing until softened.
2. Add the gochujang and gochugaru, stirring for 2-3 minutes to release the spices’ flavors.
3. Stir in the zucchini and seafood, cooking for another 3-4 minutes until the seafood is partially cooked.
4. Pour in the broth and bring the stew to a boil.
5. Lower the heat and gently add the tofu, breaking it up into large chunks if you prefer. Simmer for 10-15 minutes, allowing the tofu to absorb the rich, spicy broth.
6. Optionally, crack an egg into the stew just before serving, stirring gently to incorporate it into the broth.
7. Season with soy sauce and salt to taste. Garnish with chopped green onions before serving.

Sundubu Jjigae is a perfect blend of spicy and savory flavors, with the silken tofu providing a creamy contrast to the heat of the broth. The combination of tofu, seafood, and vegetables makes this stew a nutritious and fulfilling meal. Traditionally served in a sizzling hot stone pot, the dish remains warm and creamy throughout the meal, enhancing the experience. Whether you’re in the mood for something spicy or seeking a comforting dish on a cold day, Sundubu Jjigae is sure to satisfy your cravings.

Miyeok Guk (Seaweed Soup)

Miyeok Guk is a traditional Korean seaweed soup often served on birthdays or after childbirth for its health benefits. The soup is made with miyeok (seaweed), typically paired with beef or anchovy broth for added richness. It’s light yet nourishing, packed with nutrients, and offers a subtle, savory taste from the seaweed. Miyeok Guk is also known for its detoxifying properties, making it an ideal choice for a wholesome, rejuvenating meal.

Ingredients:

• 1 cup dried miyeok (seaweed)
• 1 tablespoon sesame oil
• 1/2 lb beef (typically brisket or shank, thinly sliced)
• 8 cups beef broth or water
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce (optional)
• 1 tablespoon garlic (minced)
• Salt to taste
• 1 tablespoon sesame seeds (for garnish)
• 1 green onion (chopped)

Instructions:

1. Rinse the dried seaweed under cold water and soak it for about 20-30 minutes. Drain and cut into bite-sized pieces.
2. Heat sesame oil in a large pot over medium heat. Add the garlic and beef, sautéing until the beef is browned.
3. Add the soaked seaweed and stir-fry for 3-5 minutes, allowing the flavors to blend.
4. Pour in the beef broth or water and bring it to a boil. Reduce the heat and simmer for 20-30 minutes, allowing the seaweed to soften and the broth to develop a rich flavor.
5. Season with soy sauce and fish sauce (if using). Taste and adjust the seasoning with salt as needed.
6. Serve the soup hot, garnished with sesame seeds and chopped green onions.

Miyeok Guk is a nutrient-dense soup that offers both health benefits and comfort. The seaweed is rich in vitamins and minerals, and the soup’s delicate flavor makes it a gentle, soothing dish. Traditionally, it’s eaten to celebrate birthdays or as a postpartum recovery dish, but it’s perfect for any occasion. The savory broth and soft, tender seaweed combine to create a light yet satisfying soup that’s nourishing for the body and soul.

Galbitang (Beef Short Rib Soup)

Galbitang is a traditional Korean soup made with beef short ribs, served in a clear, flavorful broth. It’s a comforting and hearty soup that is perfect for colder days or as a restorative meal. The beef ribs are simmered for hours, making the broth rich and deep, while the tender meat falls off the bone. Often garnished with green onions and served with a bowl of steamed rice, Galbitang is a beloved dish in Korean homes and restaurants.

Ingredients:

• 2 lbs beef short ribs (cut into 2-3 inch pieces)
• 10 cups water
• 1 onion (halved)
• 3-4 cloves garlic (smashed)
• 2 tablespoons soy sauce
• 1 tablespoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon sesame oil
• 2-3 green onions (chopped)
• 1/2 tablespoon sesame seeds (optional)

Instructions:

1. Begin by soaking the beef short ribs in cold water for 30 minutes to remove any excess blood. Drain and rinse.
2. In a large pot, add the short ribs, onion, and garlic. Cover with water and bring to a boil over high heat. Once it boils, reduce the heat to a simmer and cook for 1-1.5 hours, skimming off any impurities that float to the top.
3. After the beef has become tender and the broth has developed flavor, season the broth with soy sauce, salt, and black pepper. Continue to simmer for another 30 minutes.
4. In the final stage, add sesame oil for a subtle nutty flavor. Taste the broth and adjust seasoning if necessary.
5. Serve the soup with the beef short ribs and broth, garnished with chopped green onions and a sprinkle of sesame seeds. Galbitang is typically served with steamed rice and kimchi.

Galbitang is a perfect dish when you’re craving something hearty, flavorful, and comforting. The combination of tender beef ribs and a clear, savory broth makes this soup both satisfying and nourishing. It is often enjoyed in Korean households as a way to celebrate or as a restorative meal for health. The simple yet deep flavors of this soup highlight the traditional Korean approach to creating rich and hearty dishes that are still light and balanced.

Banchan-style Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a staple Korean dish made from well-aged kimchi, tofu, and pork, simmered in a spicy, tangy broth. This stew is beloved for its deep flavors, as the fermentation of the kimchi adds a robust umami character. The richness of the pork, the tenderness of the tofu, and the sourness of the kimchi all meld together, creating a perfect balance of flavors. It’s often served with steamed rice and banchan (small side dishes) to complete the meal.

Ingredients:

• 2 cups kimchi (preferably aged)
• 1/2 lb pork belly or shoulder (sliced into thin pieces)
• 1 block tofu (firm, cut into cubes)
• 1 onion (sliced)
• 2-3 cloves garlic (minced)
• 1 tablespoon gochugaru (Korean chili flakes)
• 2 tablespoons gochujang (Korean chili paste)
• 3 cups water or broth
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon sugar
• 1 green onion (chopped, for garnish)

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the pork slices and sauté until they begin to brown, about 5 minutes.
2. Add the garlic, onion, and kimchi to the pot, stirring occasionally to mix the ingredients.
3. Stir in the gochugaru and gochujang, cooking for 2-3 minutes until the chili paste releases its flavors.
4. Pour in the water or broth and bring to a boil. Reduce the heat and simmer for 20-30 minutes, allowing the flavors to combine and the pork to become tender.
5. Gently add the tofu cubes to the pot and continue simmering for another 10 minutes.
6. Season with soy sauce and sugar, adjusting to taste. Garnish with chopped green onions before serving.

Kimchi Jjigae is the quintessential Korean comfort food, combining spicy, sour, and savory flavors in one pot. The richness of the pork and the depth of flavor from the fermented kimchi make this stew an incredibly satisfying and hearty dish. Perfect for cold weather or when you want a dish that’s both filling and packed with flavor, Kimchi Jjigae is a must-try for anyone interested in Korean cuisine.

Doenjang Jjigae (Soybean Paste Stew)

Doenjang Jjigae is a comforting, savory stew made with Doenjang, a fermented soybean paste that is a cornerstone of Korean cooking. This stew is often filled with tofu, vegetables, and sometimes meat or seafood. Its deep, umami-packed broth is both rich and hearty, with a savory depth from the Doenjang. Served with a bowl of steamed rice, this is a classic Korean dish that is both satisfying and nutritious.

Ingredients:

• 2 tablespoons Doenjang (fermented soybean paste)
• 1 tablespoon gochujang (Korean chili paste)
• 1/2 lb beef or pork (optional, sliced thin)
• 1 block tofu (cubed)
• 1 zucchini (sliced)
• 1/2 onion (sliced)
• 2-3 cloves garlic (minced)
• 1-2 green chili peppers (optional, sliced)
• 5-6 shiitake mushrooms (sliced)
• 6 cups water or vegetable broth
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1/2 teaspoon salt (or to taste)
• 2 green onions (chopped, for garnish)

Instructions:

1. In a pot, heat sesame oil over medium heat. Add the garlic and onion, sautéing until softened.
2. Stir in the Doenjang and gochujang, cooking for 2-3 minutes to release the flavors of the paste.
3. Add the sliced beef or pork (if using), zucchini, mushrooms, and chili peppers. Sauté for another 3-4 minutes.
4. Pour in the water or vegetable broth, and bring to a boil. Lower the heat and simmer for 20 minutes, allowing the vegetables to soften and the flavors to meld together.
5. Add the tofu cubes and simmer for an additional 10 minutes. Season with soy sauce and salt to taste.
6. Serve the stew hot, garnished with chopped green onions.

Doenjang Jjigae is a savory, umami-rich soup that’s a staple in many Korean households. The earthy flavor of the Doenjang, combined with the freshness of the vegetables and the tofu’s soft texture, creates a harmonious dish that is both comforting and nutritious. Whether you’re looking for a warming meal on a cold day or a hearty stew to enjoy with family and friends, Doenjang Jjigae is a perfect option that embodies the essence of traditional Korean home cooking.

Note: More recipes are coming soon!