Jjigae (찌개) Jjigae is a type of Korean soup that places a stronger emphasis on the ingredients in the soup. It is thicker like a stew in comparison to other Korean soups, which contain more broth or liquid. Because these…
Korean Soup Tips
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…
The Base of Korean Soups: Broth, Water, and Rice Water
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…
How to Serve Korean Soups
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…
Korean Broth Ingredients Breakdown
Vegetable scraps (자투리 채소) If you want to save money and reduce food waste, I add some vegetable scraps to your broth. You can use a variety to add color, flavor, and more depth to your broth. Mushroom stems, green…
Basic Broth Ratio: Ingredients to Water
Sometimes measuring exacts can be tedious! If you are experimenting to make broth, then the basic rule of thumb is 3-parts clean cold water to 1-part ingredients used to make broth.
