How to Make the Best Korean Soups for Beginners

Korean cuisine is known for its rich flavors and comforting dishes, and soups play a vital role in this culinary tradition. For beginners looking to explore Korean soups, there are a variety of options that are not only delicious but also easy to prepare. Here’s how to make some of the best Korean soups that will warm your heart and impress your taste buds.

1. Kimchi Jjigae (Kimchi Stew)

One of the most iconic Korean soups, Kimchi Jjigae is a hearty stew made with fermented kimchi, tofu, and pork or tuna. To make this dish:

  • Ingredients: 2 cups of well-fermented kimchi, 200g of pork belly (or tuna), 1 block of tofu (cubed), 1 onion (sliced), 2 green onions (chopped), 2 tablespoons of gochugaru (Korean red pepper flakes), and 4 cups of water.

Instructions:

  1. In a large pot, sauté the pork belly over medium heat until it's browned.
  2. Add the kimchi and onion, continue cooking for about 5-7 minutes.
  3. Stir in the gochugaru and mix well.
  4. Pour in the water and bring the mixture to a boil.
  5. Once boiling, add the tofu and reduce the heat to a simmer. Cook for 15-20 minutes.
  6. Garnish with green onions before serving.

2. Doenjang Jjigae (Soybean Paste Stew)

Doenjang Jjigae is a nourishing stew made from fermented soybean paste. This dish is often packed with vegetables and tofu, making it a perfect vegetarian option.

  • Ingredients: 2 tablespoons of doenjang (fermented soybean paste), 1 block of tofu (cubed), 1 zucchini (sliced), 1 potato (diced), 1 onion (sliced), 2 green onions (chopped), and 4 cups of water.

Instructions:

  1. In a pot, bring water to a simmer and dissolve the doenjang in it.
  2. Add the potato, onion, and zucchini to the pot. Cook for about 10 minutes.
  3. Add the tofu and simmer for another 5 minutes, until everything is tender.
  4. Finish with green onions as a garnish before serving.

3. Sundubu Jjigae (Soft Tofu Stew)

Sundubu Jjigae is a spicy and flavorful soup featuring uncurdled tofu. It is often served in a hot stone pot, keeping the stew bubbling and hot.

  • Ingredients: 1 tub of soft tofu, 100g of seafood (like shrimp or clams), 1 tablespoon of gochugaru, 1 egg, 1 onion (sliced), 2 green onions (chopped), and 4 cups of broth (vegetable or seafood).

Instructions:

  1. In a hot stone pot, sauté the onion and seafood over medium heat.
  2. Add the gochugaru and stir for a minute.
  3. Pour in the broth and bring it to a boil.
  4. Gently add the soft tofu and let it simmer for 5 minutes.
  5. Crack an egg on top just before serving, letting it cook in the hot broth.
  6. Top with green onions for garnish.

4. Galbitang (Short Rib Soup)

Galbitang is a rich, clear soup made with braised short ribs and daikon radish. This comforting dish is perfect for special occasions or cozy family dinners.

  • Ingredients: 500g of beef short ribs, 1 daikon radish (cut into chunks), 1 onion (halved), 4 cloves of garlic, 2 green onions, and salt to taste.

Instructions:

  1. Soak the short ribs in cold water for 1-2 hours