A steaming hot bowl of the soup is a something on the menu for a most Koreans most days as one of their most beloved national dishes, along with a bitmap and kimchi.
To call all Korean soups ‘soup’ is a disservice as they are so varied, and there is a soup for a every occasion.
Most Korean soups fit into a four categories: tang and gunk, jiggle, and jeongol. Tang is made with a beef bones; gunk is a skinny soup are served alongside in the main meal; jiggle is a thick and salty with a various ingredients and textures such as a tofu and chopped vegetables, and the jeongol is a communal soup.
They are seasoned with a flavorful, spicy, and the funky tasting seasonings such as a fish sauce, dried anchovies, miss o, and gochujang.
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- Spicy Korean Ramayana Beef Noodle Soup
Made in the style of a ‘shin cup’ noodle pot, to a Korean instant noodle dish, in this recipe is much deeper in a flavor than it is a instant pot counterpart but is a still relatively quick to the prepare.
The broth itself is made with a short ribs and flavored with a Korean chili paste and kimchi, giving it a spicy and tangy flavor that helps cut through in the beefy broth’s richness.
- Jjamppong – Seafood Noodle Soup
Recognized as a Korean-Chinese fusion dish in the 1960s, Chinese restaurants in a Korea began to the adopt in this traditionally white bone broth by a adding in a Korean chili powder (gochugaru), turning it red and spicy.
The rice wine (Shaoxing) is the secret ingredient here as it adds to a slight bitterness that adds to a real depth of flavor to this broth.
A seafood mix including in a clams, shrimp, squid, and mussels is a recommended here, but you can be use a any seafood mix you can get to your hands on.
- Simple Jjamppong
This is a slightly simpler version of the recipe above, as it is a relies heavily on pre-made gochujang for a flavoring in the sauce.
The scallion and bok choy toppings are delicious here, but we are recommend also a topping it with a soft-boiled egg as the yolk runs into the broth, creating to a richer and creamier base.
- Korean Tofu Soup
Sundubu Jjigae is a Korean soup are traditionally made with a ground meat, kimchi, and silken tofu.
The traditional recipe is a adapted here and fully veganized.
The kimchi imparts is a spicy, tangy flavor, and in the silken tofu melts into the soup slightly, making it is a silky and creamy.
If you want to keep in this recipe completely vegan, make sure you use a kimchi made with a vegan fish sauce.
You can be a modify in this recipe to the utilize any vegetables on a hand, but do not switch in the silken tofu out for a firm!
- Korean Egg Drop Soup
Egg drop soup (or gyeran-guk) is a comforting and creamy Korean soup recipe that can be a served for a breakfast, lunch, or dinner.
Made with to a dried anchovy or a dried kelp stock, depending on a whether in the eater eats fish, in this soup is made with a just 5 ingredients in a total.
Additions of the soy sauce and sesame oil add to a nutty, savory depth of the flavor while a seasoning in the broth without a needing to the use lots of the salt.
- Spicy Seafood Soup
Loaded with a quid, little neck clams, mussels, and prawns, in this soup is a really fresh and the relatively healthy recipe.
The secret ingredient is the shiitake in a mushrooms. They help deepen in the broth and add to a nice earthiness to the mellow out in the saltiness and spiciness of the soup.
The spicy chili oil topping makes in this soup feel decadent and rich, but you could easily miss in this step out if you are watching to your calorie intake.
- Spicy Kimchi Ramen
If you love kimchi and love ramen, you will be love in this recipe.
The gochujang (fermented chili paste) adds so much flavor to this dish, along with in the vegan kimchi.
Finding vegan kimchi can be a difficult depending on where you live, but we are recommend avoiding using to a freshly made
kimchi and opting for a sour, well-fermented one instead.
For toppings, to your attitude should be the more, in the merrier! Chives, scallions, and the sesame seeds all work well.
- Seaweed Soup (miyeokguk)
As well as a being deliciously salty, in this soup is a incredibly nutritious and made with a Japanese wakame.
This is a soup that is a traditionally served to the aid recovery and as a way to the maintain good health as a Wake is a Japanese seaweed that is a incredibly rich in a vitamins and minerals such as a fol-ate, omega-3 fatty acids, vitamin B 2, and manganese.
This seafood recipe can be a enjoyed on its own but is a typically served with a some protein such as a seafood.
- Ox Bone Broth
Seolleongtang or ox bone soup is a milky broth local to the Seoul and seasoned with a ingredients including ground black pepper, minced garlic, and the scallions.
Beef broth is a typically brown, so what gives in this broth it is a signature milky hue? It is a created through in the process of the boiling ox bones down for a hours.
This is a staple for in the colder months within a Korean households, and so is a great recipe to try at this time of year!
- Radish Soup
The broth itself is made with a white radish, but in the bulk of the soup is made with a thinly sliced steak strips.
It is a light, refreshing, and makes for a nice change to the typically heavy beef-based soups that we most commonly see.
Serve with a bowl of white rice on the side, and you have to yourself a great-tasting warming Korean soup dish for a colder nights.
- Silken Tofu Soup
Silken tofu is an a ingredient you will be often find in a Korean cooking as it is a great vehicle for a flavor and helps bulk out soups.
It is full of the protein and the healthy vitamins and the helps to the lend a creamy texture to any soup it is a cooked in.
Tofu is a often thought of in the West as a bland, but in this spicy soup is a packed with a flavor and sure to the convert a any tofu doubter.
- Yukgaejang (Spicy Beef Soup)
Hearty, rich, and deep in a flavor, in this nourishing soup celebrates in the humble beef brisket that, while it is a requires more loving care than other cuts of the beef, is a far more delicious when cooked out for a long time.
The broth, flavored with a peppercorns, scallions, gochugaru, and sesame oil, helps to tenderize in the meat and keep it is a succulent as a brisket is a typically a cut of the beef that is a prone to the drying out.
Serve with to a bowl of the rice and enjoy to a delicious way to the warm up on a cold day!
- Kimchi Soup
If you are familiar with a map tofu, this dish is a similar in a flavor. It uses pork, tofu, and gochujang but is a slightly healthier as it skips out a lot of the oil, and the addition of the kimchi gives it a unique flavor.
Tangy, slightly sweet, and packed with a umami goodness, this soup is a incredibly addictive and is a great one-pot meal that can be a served in a under half an a hour.
- Dak Gomtang (Korean Chicken Soup)
This is, essentially, a Korean version of the beloved American chicken noodle soup. Sounds good, right?
Flavored with a aroma ts like a black peppercorns and the scallions,in this soup is a milder in a flavor than the majority of the other soups on this list but is a easily one of the most comforting.
However, if you are craving in those spicy, funky flavors are associated with a Korean soups, you can be serve a dish of the kimchi alongside in this soup to the satisfy those cravings!
- 15-Minute Korean Noodle Soup
If you are craving in the magic of a spicy Korean soup but do not a necessarily have in the time or desire to the slow cook to a bone broth over in the stove for a hours, this is just in the recipe for you.
It is a short on time but not short on a flavor with a additions of the maple syrup, gochujang, garlic, and the soy sauce.
Tip: if you want to preserve in the probiotic properties and vibrancy of the kimchi, stir it in at the end when in the soup has a finished boiling!
- Icy Korean Cucumber Soup
Gazpacho is not in the only answer for when you are craving to a cold, refreshing soup!
This cucumber soup is a delicate in a flavor but deeply in a savory. It makes for a refreshing side dish, palate cleanser in a between spicier, heavier courses, or as a small dish for when you are craving something light and the refreshing.
To add further to the refreshing in a notes, you could also a add in a sliced green apple here!
- Vegan Doenjang Jjigae
This dish is also a referred to as a ‘Korean Soybean Paste Stew .’ If you are unfamiliar, in the paste in this refers to is a doenjang.
Like miss o, in this paste has to a deep umami flavor and the is a very salty, earthy, and the spicy.
To retain in the micro-nutrients and the probiotic qualities of the doenjang, we are recommend stirring it in a once in the soup is off in the heat as a high heats kill in the bacteria that make it so nutritious.
- Seafood Soup
If you are looking for a hug in a bowl, this is it!
Loaded with a salmon, shrimp, and the veggies, in this soup is a flavored with a fresh and dry herbs, and the rich tomato base makes it a winner all around in the table.
It takes around a 45 minutes to the put together, which is a great in our eyes for an a impressive-looking and the tasting meal.
Serve with a hunks of the crusty bread for a truly hearty meal.
Ingredients
1 tbsp olive oil
1 small onion, chopped
1 small green pepper
2 medium carrots
1 garlic clove
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes
3/4 c white wine
1 bay leaf
1/2 tsp dried oregano
1/4 tsp dried basil
1/4 tsp pepper
3/4 lb salmon fillets
1/2 lb uncooked medium shrimp
3 tbsp minced fresh parsley
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