Category: Broths & Soups (국 & 찌개)

I asked my husband, as a Korean person, what soups come to mind when he thinks of the most commonly cooked at home or enjoyed at restaurant soups. I cannot go over every single Korean soup ever made, so instead, I will break down the following popular and common Korean soups. Besides these soups being…

You can use a variety of ingredients in Korean soups. I wanted to highlight the important ingredients that are used and how to use them properly for the best outcome in your dish. Soup Soy Sauce (국간장) Soup soy sauce is saltier and less sweet than other soy sauces. It doesn’t change the color of…

So, unfortunately, I cannot teach you every kind of Korean soup. But I wanted to touch upon some basics regarding when and how you add ingredients to Korean soup that basically applies to all Korean soups. Tip #1 The first tip is about adding proteins to soups. Before adding your proteins to your soup, make…

No matter what kind of soup you are making you will be adding some kind of liquid. There are three main options that you can use as a base for your soup. Broth Using broth as the base for your soup can completely elevate your soup, giving it depth, bringing out the umami flavor, and…

Traditionally Korean soups were served in a Ttukbaegi (뚝배기), which is an earthenware pot with a thick bottom and walls. These earthen bowls are used because they retain heat well and therefore keep your soup boiling hot while you eat it. which ensures the best flavor. Serving soup boiling/simmering is not only done because it…