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…
When to Add Ingredients to Korean Soup
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…
Korean Soup Bases: 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 Korean Soups Are Served at the Table
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…
How Much Water Should You Use When Making Korean Broth?
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.
How to Use Scraps and Dried Ingredients for Better Korean Style Broth
Broth is a great way to utilize scraps of ingredients that you may just throw away. Using bones or vegetable scraps in broth can save money and add great flavor. If you use too tiny pieces of vegetable scraps through,…