22+ Authentic Korean Soup Recipes to Cozy Up With

Korean cuisine is known for its bold flavors, vibrant spices, and rich variety of textures, and Korean soups (or jjigae and guk) hold a central place in everyday meals.

Whether you’re looking for a warm bowl to enjoy during the cold months or a savory dish to elevate your weeknight dinner, Korean soups offer something for every taste.

From the comforting warmth of Kimchi Jjigae to the nutritious goodness of Miyeok Guk, these soups are not only delicious but also packed with health benefits, thanks to ingredients like fermented kimchi, tofu, and nutrient-rich vegetables.

In this blog post, we’ve curated 22+ Korean soup recipes that highlight the unique flavors of Korea’s culinary traditions.

Each recipe tells a story, showcasing the depth and complexity of Korean soups.

Whether you’re a beginner or a seasoned home cook, these recipes are perfect for experimenting in the kitchen and bringing a taste of Korea to your table.

22+ Authentic Korean Soup Recipes to Cozy Up With

Korean soups are a beautiful reflection of Korea’s rich culinary history, offering a blend of bold spices, fresh ingredients, and comforting textures.

Whether you’re craving a spicy, savory bowl of Kimchi Jjigae, a soothing, nutritious Miyeok Guk, or a warm Sundubu Jjigae with soft tofu, these 22+ soup recipes are bound to become favorites in your cooking repertoire.

Each dish has its own unique flavor profile, and with the variety of meats, vegetables, and broths, you’ll never run out of new flavors to explore.

These soups aren’t just about eating—they’re about creating an experience.

So, gather your ingredients, roll up your sleeves, and immerse yourself in the world of Korean comfort food.

Your taste buds will thank you! Happy cooking!

Kimchi Jjigae (김치찌개 – Kimchi Stew)

Kimchi Jjigae is one of Korea’s most beloved comfort foods. It’s a spicy, sour, and savory stew made primarily with aged kimchi, tofu, and pork or tuna. This soup is often eaten during colder months but is a year-round staple in many Korean households. The deep flavor comes from fermented kimchi and a robust broth base, making it a go-to dish to warm both the body and soul.

Ingredients:

• 2 cups well-fermented kimchi, chopped
• 200g pork belly or shoulder, sliced thinly
• 1/2 onion, sliced
• 1 block soft tofu, cut into cubes
• 2 green onions, chopped
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp gochujang (Korean red pepper paste)
• 1 tsp sugar
• 1 tbsp sesame oil
• 2 cups anchovy or beef broth (or water)
• 1 tsp minced garlic

Instructions:

1. In a pot, heat the sesame oil and sauté the pork until lightly browned.
2. Add the chopped kimchi and cook for 5–7 minutes to release its flavor.
3. Stir in the garlic, gochugaru, gochujang, and sugar.
4. Pour in the broth and bring the mixture to a boil.
5. Reduce to a simmer and cook for 20 minutes.
6. Add tofu and onions, and simmer for another 10 minutes.
7. Top with green onions before serving.

Kimchi Jjigae embodies the essence of Korean home cooking—spicy, bold, and comforting. It’s a fantastic way to use leftover kimchi and transforms simple ingredients into a deeply flavorful dish. Whether served with rice or enjoyed on its own, it’s a soul-satisfying stew that reflects the heart of Korean culinary tradition.

Doenjang Guk (된장국 – Soybean Paste Soup)

Doenjang Guk is a light, earthy Korean soup made with doenjang (fermented soybean paste), tofu, and a variety of vegetables. Unlike its richer cousin, Doenjang Jjigae, this soup is more brothy and refreshing, often served as a side soup with daily meals. It’s praised for its health benefits, thanks to the probiotics in doenjang and the wholesome vegetables used.

Ingredients:

• 2 tbsp doenjang (Korean soybean paste)
• 1 tsp minced garlic
• 1/2 zucchini, sliced
• 1/2 onion, sliced
• 100g tofu, cubed
• 3 shiitake mushrooms, sliced
• 1 green chili (optional), sliced
• 2 green onions, chopped
• 4 cups water or anchovy broth

Instructions:

1. Bring the water or broth to a boil in a medium pot.
2. Dissolve the doenjang into the broth using a strainer or spoon.
3. Add garlic, zucchini, onion, and mushrooms to the pot. Boil for 7–10 minutes.
4. Add tofu and green chili, and simmer for another 5 minutes.
5. Finish with chopped green onions before serving.

Doenjang Guk is a light yet flavorful soup that pairs well with almost any Korean meal. It offers a clean, earthy taste with a touch of umami from the soybean paste. Its simplicity makes it easy to prepare, yet the deep flavors showcase the strength of traditional Korean fermentation. It’s a comforting choice for everyday health and well-being.

Seolleongtang (설렁탕 – Ox Bone Soup)

Seolleongtang is a traditional Korean soup made by simmering ox bones for hours until the broth becomes rich and milky-white. Known for its clean yet hearty flavor, this soup is cherished for both its taste and nutritional value. It’s often seasoned to taste at the table with salt, pepper, and chopped scallions, making it a deeply personalized meal.

Ingredients:

• 1.5kg beef leg bones or knuckle bones
• 300g beef brisket (optional)
• Salt and black pepper to taste
• 2 green onions, finely chopped
• Cooked rice or somyeon noodles (optional for serving)

Instructions:

1. Soak the bones in cold water for at least 2 hours to remove excess blood, changing the water several times.
2. Boil the bones in a large pot of water for 10 minutes, then discard the water and rinse the bones.
3. Fill the pot with fresh water and bring to a boil. Simmer for 5–6 hours (up to 12 hours for a richer broth), adding water as needed.
4. If using brisket, add it to the pot in the final 1–2 hours of cooking. Remove, cool, and slice thinly.
5. Once the broth is opaque and milky, strain and serve with sliced brisket, chopped green onions, and seasoning to taste.

Seolleongtang is more than a meal—it’s an act of patience and care. The slow cooking process draws out deep collagen-rich flavor, resulting in a nutritious and soothing soup. Perfect with a bowl of rice or noodles, it’s a go-to remedy during cold seasons and a revered dish in Korean culinary heritage.

Yukgaejang (육개장 – Spicy Beef Soup)

Yukgaejang is a fiery red beef soup made with shredded brisket, bean sprouts, fernbrake (gosari), green onions, and glass noodles. It’s known for its bold flavors and energizing properties. Traditionally served during colder months or after strenuous activity, Yukgaejang delivers a deeply satisfying blend of heat, spice, and savory beef broth that invigorates the body and lifts the spirit.

Ingredients:

• 400g beef brisket
• 100g gosari (fernbrake), soaked and chopped
• 1 handful bean sprouts
• 1 cup green onions, sliced into 2-inch pieces
• 1/2 onion, sliced
• 50g glass noodles (dangmyeon), soaked
• 2 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp minced garlic
• 1 egg (optional)
• Salt and pepper to taste
• 6 cups water

Instructions:

1. Boil beef brisket in water for 1 hour or until tender. Remove and shred the meat.
2. In a large pot, combine sesame oil, gochugaru, garlic, soy sauce, and shredded beef. Sauté briefly to coat the meat with spices.
3. Add the broth back into the pot along with onion, gosari, and bean sprouts. Simmer for 20 minutes.
4. Add glass noodles and green onions. Simmer for another 5–7 minutes.
5. Season with salt and pepper to taste. Crack and stir in an egg at the end if desired.

Yukgaejang is a deeply flavorful and warming soup that showcases the Korean love of spicy and hearty dishes. It’s perfect when you need something bold, especially on a chilly day or when you’re feeling under the weather. With its invigorating ingredients and bold spices, this soup feels like a spicy embrace in a bowl.

Galbitang (갈비탕 – Short Rib Soup)

Galbitang is a clear, nourishing soup made with Korean beef short ribs, radish, garlic, and green onions. It’s a staple in Korean households for special occasions, often served at weddings or as a restorative meal. This soup balances delicate umami with rich beef flavor, offering both elegance and comfort.

Ingredients:

• 800g beef short ribs
• 1 Korean radish (mu), cut into thick chunks
• 6 garlic cloves
• 1 small onion
• 2 green onions, chopped
• Salt and pepper to taste
• 10 cups water

Instructions:

1. Soak the short ribs in cold water for 1 hour to remove blood. Rinse and drain.
2. In a large pot, boil the ribs in fresh water for 10 minutes. Discard water and rinse ribs.
3. Refill the pot with 10 cups of water. Add ribs, radish, garlic, and onion. Simmer for 2–3 hours.
4. Remove onion and garlic. Slice radish into bite-sized pieces. Skim off fat from the top.
5. Season the broth with salt and pepper to taste. Add green onions and simmer for 5 more minutes.

Galbitang is a refined and rejuvenating soup that showcases the delicate beauty of Korean beef dishes. Its clean broth and tender ribs make it a cherished comfort food, especially after a long day or during special celebrations. Light yet flavorful, Galbitang is a true gem in Korean cuisine.

Kongnamul Guk (콩나물국 – Soybean Sprout Soup)

Kongnamul Guk is a light and refreshing soup made with soybean sprouts, garlic, and green onions. It’s incredibly simple yet beloved for its clean flavor and effectiveness as a hangover cure. This low-calorie, high-nutrient soup is commonly enjoyed as a side dish or quick meal, highlighting the Korean philosophy of balance and nourishment.

Ingredients:

• 2 cups soybean sprouts, rinsed
• 1 tsp minced garlic
• 1 tsp Korean fish sauce (or soy sauce)
• 1 green onion, chopped
• 1 tsp sesame oil (optional)
• Salt to taste
• 5 cups water

Instructions:

1. In a pot, bring water to a boil. Add garlic and soybean sprouts.
2. Cover and cook for 7–10 minutes without opening the lid.
3. Once the sprouts are soft and translucent, uncover and season with fish sauce or soy sauce.
4. Add green onions and simmer for 1–2 more minutes.
5. Finish with a drizzle of sesame oil if desired.

Kongnamul Guk proves that simplicity can be delicious and healing. This humble soup is a go-to for quick comfort or recovery, thanks to its soothing taste and digestive benefits. It’s a great reminder that even the most basic ingredients, when prepared with care, can offer warmth and wellness in every spoonful.

Banchan Guk (반찬국 – Side Dish Soup)

Banchan Guk is a versatile Korean soup made with leftover or extra side dishes (banchan). Often, these side dishes are simply seasoned vegetables or small portions of protein like kimchi or pickled vegetables. This soup is a great way to use up leftovers, yet it never sacrifices flavor. It’s an easy, resourceful dish that can be tailored to whatever ingredients you have on hand.

Ingredients:

• 1/2 cup leftover kimchi (or any banchan)
• 1 small zucchini, sliced
• 1 cup tofu, cubed
• 2 green onions, chopped
• 1 tbsp gochujang (Korean red pepper paste)
• 1 tbsp sesame oil
• 4 cups water or vegetable broth
• 1 tsp minced garlic
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a pot and sauté garlic until fragrant.
2. Add the leftover banchan, kimchi, or vegetables. Stir-fry for 3–5 minutes to enhance the flavors.
3. Add water or broth and bring to a simmer.
4. Once the soup begins to boil, add zucchini and tofu. Cook for 5–7 minutes.
5. Season with gochujang, salt, and pepper to taste.
6. Garnish with green onions and serve hot.

Banchan Guk is an easy, customizable dish that transforms leftovers into a hearty and flavorful meal. It’s perfect for busy days or when you want a quick, comforting bowl of soup. The combination of various banchan adds a depth of flavor that is unique to each version of the soup. It’s a great example of Korean resourcefulness and culinary creativity.

Jook (죽 – Rice Porridge)

Jook, a Korean rice porridge, is a soothing and nourishing soup made from rice and water (or broth). It’s a comforting dish often served to people who are ill or recovering, as it’s easy to digest and highly customizable. You can add various ingredients to Jook, such as vegetables, meat, or even fish, making it a versatile meal suitable for any time of day.

Ingredients:

• 1 cup short-grain rice
• 7 cups water or chicken broth
• 1/2 cup mushrooms, sliced (shiitake or button)
• 1/2 cup cooked chicken (optional), shredded
• 1 tsp minced ginger
• 1 tsp sesame oil
• Salt to taste
• 2 green onions, chopped
• 1 egg (optional), beaten

Instructions:

1. Rinse rice under cold water. In a large pot, bring the rice and water (or broth) to a boil.
2. Once boiling, reduce heat to low and let it simmer for about 45 minutes, stirring occasionally, until the rice becomes soft and breaks apart.
3. Add mushrooms, ginger, and chicken, then simmer for an additional 10 minutes.
4. Stir in sesame oil, and season with salt.
5. Optionally, beat an egg and slowly pour it into the porridge, stirring to create soft egg ribbons.
6. Garnish with chopped green onions before serving.

Jook is a timeless comfort food that transcends seasons and situations. It’s known for its healing properties and its ability to provide nourishment in a gentle, easy-to-digest form. Whether served as a breakfast dish or a remedy for illness, Jook’s simplicity and versatility make it a deeply cherished soup in Korean homes.

Samgyetang (삼계탕 – Ginseng Chicken Soup)

Samgyetang is a rich and aromatic soup made with a whole young chicken stuffed with ginseng, garlic, and rice. This traditional Korean dish is commonly consumed during the summer months to combat heat and replenish energy, especially during the hottest days known as sambok. Packed with medicinal herbs, ginseng, and nutritious ingredients, Samgyetang is not just a meal, but a tonic for vitality.

Ingredients:

• 1 whole young chicken (about 1kg), cleaned and prepped
• 1/4 cup glutinous rice (soaked for 30 minutes)
• 3 ginseng roots (fresh or dried)
• 5 cloves garlic (peeled)
• 2–3 jujube dates (optional, for sweetness)
• 1/2 tsp black peppercorns
• 10 cups water
• Salt and pepper to taste
• 2 green onions (for garnish)

Instructions:

1. Stuff the chicken with soaked rice, ginseng, garlic, and jujube dates.
2. Place the stuffed chicken in a large pot and cover with 10 cups of water. Bring to a boil, then lower the heat to a simmer.
3. Let it cook for 1–1.5 hours, or until the chicken is fully tender.
4. Remove the chicken from the pot and season the broth with salt and pepper to taste.
5. Serve the chicken in individual bowls with broth, garnished with green onions.

Samgyetang is a luxurious and rejuvenating dish that combines the healing properties of ginseng with the nourishment of chicken. The slow-simmered broth is aromatic and full of depth, making it a perfect dish for recovery and revitalization. It’s a celebration of Korean herbal medicine and the belief that food can strengthen the body and spirit. Samgyetang is perfect for those seeking both comfort and health benefits in one meal.

Miyeok Guk (미역국 – Seaweed Soup)

Miyeok Guk is a traditional Korean soup made with miyeok (seaweed), which is highly regarded for its health benefits, especially during postpartum recovery. It is known for its light, umami-rich broth, often served with rice and kimchi. This nutritious soup is packed with vitamins and minerals and is commonly consumed on birthdays and after childbirth in Korea. It’s both refreshing and hearty.

Ingredients:

• 1/2 cup dried miyeok (seaweed)
• 200g beef brisket (or other protein, like tuna)
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp minced garlic
• 5 cups water or beef broth
• Salt to taste
• Cooked rice for serving

Instructions:

1. Soak the dried miyeok in cold water for about 30 minutes, then drain and cut into 2–3-inch pieces.
2. In a pot, heat sesame oil and sauté the beef until it turns brown.
3. Add the garlic and soy sauce, and cook for 2–3 minutes.
4. Pour in water or beef broth and bring it to a boil.
5. Add the soaked seaweed and simmer for about 20 minutes, stirring occasionally.
6. Season with salt to taste and serve hot with rice.

Miyeok Guk is a nourishing and soothing dish, perfect for both celebration and healing. Its light yet flavorful broth and nutrient-packed seaweed make it a popular choice for postpartum recovery, symbolizing health and longevity. Whether you’re seeking comfort or a dose of nourishment, Miyeok Guk offers a refreshing and wholesome soup.

Haejangguk (해장국 – Hangover Soup)

Haejangguk is the quintessential Korean hangover soup, designed to restore your energy and rehydrate after a night of indulgence. There are many regional variations, but most feature a hearty broth with beef, pork, or kimchi, along with vegetables and tofu. It’s a deeply savory and spicy soup, packed with flavors that refresh and re-energize.

Ingredients:

• 300g beef short ribs or pork bones
• 1/2 cup kimchi, chopped
• 1/2 onion, sliced
• 1 zucchini, sliced
• 1 tbsp gochujang (Korean red pepper paste)
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 green onions, chopped
• 1 tbsp minced garlic
• 5 cups beef or pork broth
• Salt and pepper to taste
• 1 tbsp sesame oil

Instructions:

1. Boil the beef or pork bones for 10 minutes, then discard the water and rinse the bones.
2. In a large pot, heat sesame oil and sauté garlic and onions until fragrant.
3. Add the meat, kimchi, gochujang, gochugaru, and 5 cups of broth. Bring it to a boil.
4. Reduce the heat to low and simmer for 30 minutes.
5. Add zucchini and cook for another 10–15 minutes, until tender.
6. Season with salt and pepper. Garnish with chopped green onions before serving.

Haejangguk is a hearty and spicy remedy known for its restorative powers. It’s the perfect dish to enjoy after a long night out or whenever you need a rejuvenating boost. The combination of savory broth, spicy kimchi, and tender meat brings comfort and recovery to the body, making it a beloved dish in Korean cuisine.

Budae Jjigae (부대찌개 – Army Base Stew)

Budae Jjigae, or “Army Base Stew,” is a hearty and savory Korean dish that originated after the Korean War, when U.S. military surplus foods like spam, hot dogs, and baked beans were combined with traditional Korean ingredients like kimchi and gochujang. The dish is a fusion of East and West, creating a flavorful, spicy, and filling stew that’s perfect for sharing with friends and family. Budae Jjigae is a popular comfort food, often enjoyed in social settings.

Ingredients:

• 1 can Spam (or other processed meat like sausage)
• 1/2 onion, sliced
• 1/2 cup kimchi, chopped
• 1 cup mushrooms (shiitake or button), sliced
• 1 package of tofu, cubed
• 2 cups anchovy broth (or water)
• 1 tbsp gochujang (Korean red pepper paste)
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1/2 cup baked beans (optional)
• 1/2 cup instant ramen noodles (optional)
• Salt and pepper to taste

Instructions:

1. In a large pot, arrange the sliced Spam, onions, kimchi, mushrooms, and tofu.
2. Add the broth, gochujang, gochugaru, garlic, and baked beans (if using). Bring to a boil.
3. Reduce the heat and let it simmer for 10–15 minutes to allow the flavors to meld.
4. Add the ramen noodles and cook until the noodles are soft, about 3–4 minutes.
5. Season with salt and pepper to taste and garnish with green onions before serving.

Budae Jjigae is a fun, flavorful, and social stew that blends diverse ingredients into one delicious bowl. The combination of processed meats, tofu, kimchi, and spices gives this dish a comforting and bold flavor. It’s an ideal dish for gatherings, offering something for everyone to enjoy, with the perfect balance of savory, spicy, and umami flavors.

Doenjang Jjigae (된장찌개 – Soybean Paste Stew)

Doenjang Jjigae is a classic Korean stew made with doenjang (fermented soybean paste), a key ingredient in Korean cooking. This hearty, savory soup is packed with vegetables like zucchini, mushrooms, and potatoes, and can be made with or without meat. Doenjang provides a rich, umami-packed base that makes this stew deeply satisfying. It is commonly enjoyed as a family meal, served alongside rice and kimchi.

Ingredients:

• 2 tbsp doenjang (fermented soybean paste)
• 1 tbsp gochujang (Korean red pepper paste)
• 1 small zucchini, sliced
• 1 medium potato, diced
• 1/2 onion, sliced
• 100g tofu, cubed
• 100g shiitake or button mushrooms, sliced
• 1 green chili pepper, sliced (optional)
• 6 cups water or vegetable broth
• 1 tsp minced garlic
• 2 green onions, chopped
• Salt to taste

Instructions:

1. In a pot, bring water or vegetable broth to a boil. Add doenjang and gochujang, stirring to dissolve.
2. Add garlic, onion, zucchini, potato, and mushrooms. Simmer for 15–20 minutes until the vegetables are tender.
3. Add tofu and simmer for another 5 minutes. Season with salt to taste.
4. Garnish with green onions and green chili peppers if desired.

Doenjang Jjigae is a warm, comforting stew that highlights the deep, umami flavor of fermented soybean paste. Its earthy and savory taste makes it a quintessential Korean comfort food. It’s not just a meal, but a taste of traditional Korean home cooking, rich in flavors and nutrients. Perfect for colder weather or when you’re craving something wholesome and filling.

Tofu Kimchi (두부김치 – Tofu with Kimchi Soup)

Tofu Kimchi is a simple yet flavorful Korean dish that combines two beloved ingredients: tofu and kimchi. The tofu is usually served lightly sautéed and paired with spicy, fermented kimchi in a savory broth. This soup is both comforting and tangy, offering a perfect balance of textures—from soft tofu to crunchy, spicy kimchi. It’s a great dish for those who love the punch of kimchi but prefer a lighter broth-based soup.

Ingredients:

• 1 block tofu (firm or silken), sliced
• 1 cup kimchi, chopped
• 1 tbsp sesame oil
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 cups vegetable broth or water
• 1 tbsp soy sauce
• 1 tsp sugar (optional)
• 2 green onions, chopped
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat sesame oil in a pot and sauté garlic and onion until fragrant.
2. Add kimchi and cook for 5 minutes, allowing it to soften and release its flavors.
3. Pour in vegetable broth or water and bring it to a simmer.
4. Add the sliced tofu and let it simmer for 10–15 minutes to absorb the flavors.
5. Season with soy sauce and sugar if desired. Adjust salt if necessary.
6. Garnish with green onions and sesame seeds before serving.

Tofu Kimchi is a delightful blend of spicy and savory flavors, with the creamy tofu providing a perfect contrast to the tangy, fermented kimchi. This dish is a great way to enjoy kimchi in a soup form, and it offers a satisfying meal that’s light yet packed with flavor. It’s ideal for a quick meal that still brings depth and warmth to your palate.

Gomtang (곰탕 – Beef Bone Soup)

Gomtang is a rich, milky soup made by boiling beef bones for an extended period to extract all the flavors, fats, and nutrients. The result is a hearty, deeply flavorful broth that is light yet filling. Traditionally served with rice and kimchi, Gomtang is a classic dish often eaten for breakfast or after a long, tiring day. This dish has a long history and was once considered a meal for the noble classes due to its richness.

Ingredients:

• 1.5 kg beef bones (preferably ox bones)
• 2 cloves garlic, smashed
• 1/2 onion, halved
• 1 tbsp sesame oil
• 6–8 cups water
• Salt and pepper to taste
• Cooked rice (for serving)
• 2 green onions, chopped (for garnish)

Instructions:

1. In a large pot, place the beef bones, onion, and garlic. Cover with water and bring to a boil. Once boiling, reduce the heat and simmer for 3–4 hours, skimming off impurities from the surface occasionally.
2. After 3–4 hours, remove the bones and strain the broth. Discard the bones and vegetables, keeping only the clear, milky broth.
3. Season the broth with salt and pepper to taste.
4. In a separate pot, heat sesame oil and briefly sauté the broth for 5 minutes to enhance its flavor.
5. Serve the Gomtang hot with rice and garnish with chopped green onions.

Gomtang is a hearty and soothing soup that’s perfect for warming you up on a cold day or when you need a comforting, restorative meal. The milky, rich broth provides nourishment and is a symbol of Korean culinary traditions that emphasize slow cooking for maximum flavor. Paired with rice, it’s a satisfying meal that connects you to the essence of Korean comfort food.

Oxtail Soup (갈비탕 – Galbitang)

Galbitang is a savory and rich Korean oxtail soup, traditionally served on special occasions or as a hearty meal to revive energy. The oxtail is simmered for several hours, producing a clear, milky broth that’s filled with deep beef flavor. Served with steamed rice and kimchi, this dish is a favorite in Korean households, offering comfort and nourishment in every spoonful.

Ingredients:

• 1.5 kg oxtail (cut into pieces)
• 1 onion, quartered
• 2 cloves garlic, smashed
• 1 tablespoon soy sauce
• 2 tablespoons sesame oil
• 6–8 cups water
• 1 tablespoon salt (adjust to taste)
• 1 tablespoon pepper (freshly ground)
• Cooked rice (for serving)
• 2 green onions, chopped (for garnish)
• Optional: Korean radish (mu), sliced

Instructions:

1. In a large pot, add oxtail, onion, garlic, and water. Bring to a boil, then reduce heat and simmer for 4–5 hours, skimming off impurities that float to the surface.
2. After simmering, remove the oxtail and strain the broth, discarding the bones and vegetables.
3. Return the clear broth to the pot and add soy sauce and sesame oil, simmering for another 30 minutes.
4. Season with salt and freshly ground pepper.
5. Serve the hot soup with steamed rice and garnish with chopped green onions.

Galbitang is a rich and flavorful Korean soup with a deep, meaty taste from the slow-simmered oxtail. This comforting dish, paired with rice, is a true reflection of Korean culinary tradition. It’s perfect for a satisfying meal during colder months or when you need a nutritious, filling dish. The oxtail, combined with the aromatic broth, offers a soothing experience, making it a beloved Korean comfort food.

Jangjorim Guk (장조림국 – Braised Soy Sauce Beef Soup)

Jangjorim Guk is a flavorful soup made from jangjorim, a braised beef dish that is typically served as a side dish in Korean meals. The beef is simmered in a soy sauce-based marinade with garlic, sesame oil, and other ingredients to create a salty and savory flavor. In this soup version, the rich, umami-packed beef is simmered with vegetables and broth, creating a hearty and savory bowl of comfort.

Ingredients:

• 200g beef brisket or thinly sliced beef
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice wine
• 1 tablespoon brown sugar
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 2 cloves garlic, minced
• 6 cups water or beef broth
• 1 small zucchini, sliced
• 1/2 onion, sliced
• 1/2 cup mushrooms (shiitake or button), sliced
• 1 teaspoon salt (adjust to taste)
• 2 green onions, chopped

Instructions:

1. In a pot, heat sesame oil and sauté minced garlic until fragrant.
2. Add the beef and brown it for 3–5 minutes. Then add soy sauce, rice wine, brown sugar, gochugaru, and water or broth. Bring to a boil.
3. Reduce the heat and simmer for 30 minutes until the beef is tender and the flavors meld.
4. Add the zucchini, onion, and mushrooms, and continue simmering for an additional 10–15 minutes.
5. Season with salt to taste and garnish with chopped green onions before serving.

Jangjorim Guk is a unique twist on the classic jangjorim braised beef. By turning the dish into a comforting soup, it adds a new dimension of flavor with the addition of broth and vegetables. The soup is deeply savory with a slight sweetness, and the tender beef creates a satisfying and hearty dish. It’s perfect for those looking for a soup with bold flavors and a comforting depth.

Banchan Jeongol (반찬전골 – Side Dish Hot Pot)

Banchan Jeongol is a Korean hot pot dish that is made using leftover or extra banchan (side dishes) from a previous meal. Rather than throwing away leftover side dishes, they are combined with broth and simmered into a flavorful hot pot, making this an eco-friendly and delicious way to enjoy various side dishes in a new form. The result is a savory, satisfying stew perfect for sharing among family and friends.

Ingredients:

• 1 cup leftover kimchi
• 1/2 cup leftover stir-fried vegetables (e.g., spinach, mushrooms, or bean sprouts)
• 1/2 cup leftover fish cakes (optional)
• 100g tofu, cubed
• 1 tablespoon sesame oil
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce
• 6 cups water or vegetable broth
• 1 tablespoon minced garlic
• 2 green onions, chopped
• 1 tablespoon sesame seeds (optional)

Instructions:

1. In a large hot pot or deep skillet, heat sesame oil and sauté garlic until fragrant.
2. Add the leftover kimchi, stir-fried vegetables, fish cakes, and tofu to the pot. Sauté for 5–7 minutes.
3. Add gochujang, soy sauce, and vegetable broth. Bring to a boil and then reduce to a simmer.
4. Let it simmer for about 20 minutes to allow the flavors to blend.
5. Garnish with green onions and sesame seeds before serving.

Banchan Jeongol is a delicious and creative way to repurpose leftover side dishes into a vibrant hot pot. The combination of various flavors from kimchi, vegetables, and tofu makes this dish hearty and flavorful. It’s perfect for using up banchan while still creating a satisfying and comforting meal. This hot pot is great for a family-style dinner, offering a communal dining experience filled with bold, savory flavors.

Gukbap (국밥 – Soup with Rice)

Gukbap is a hearty and comforting Korean dish that combines a rich, flavorful broth with steamed rice. The soup can be made with a variety of ingredients, from beef and pork to seafood and vegetables. Gukbap is enjoyed across Korea, especially as a breakfast dish, and is a popular choice for soothing the stomach. The combination of soup and rice in one bowl makes it a complete meal that’s both filling and satisfying.

Ingredients:

• 200g beef brisket (or pork, or tofu for a vegetarian version)
• 6 cups water or beef broth
• 1/2 onion, sliced
• 1/2 zucchini, sliced
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon gochugaru (Korean red pepper flakes)
• Salt and pepper to taste
• 2 green onions, chopped
• Steamed rice (for serving)

Instructions:

1. In a pot, heat sesame oil and sauté minced garlic and onions until fragrant.
2. Add the beef and sear it until browned on all sides.
3. Add water or beef broth, soy sauce, and gochugaru. Bring to a boil, then reduce heat to a simmer and cook for 30–40 minutes until the beef is tender.
4. Add zucchini and continue to simmer for 10 minutes.
5. Season with salt and pepper to taste.
6. Serve the soup with steamed rice in a separate bowl or mixed directly into the soup.

Gukbap is a simple but incredibly satisfying dish. The rich broth and tender beef pair wonderfully with the soft rice, creating a comforting meal that’s perfect for any time of day. This dish can be customized with different meats or vegetables, making it versatile enough to suit various tastes. Gukbap is ideal when you’re craving something filling and nourishing.

Kimchi Jjigae (김치찌개 – Kimchi Stew)

Kimchi Jjigae is one of Korea’s most beloved comfort foods, made with aged kimchi, tofu, pork (or tuna), and a variety of vegetables. The soup has a rich, tangy, and spicy flavor that deepens the longer the kimchi ferments. It’s typically served as a main dish with rice and often enjoyed in family meals. This stew is perfect for using up older kimchi, as its flavor intensifies with age, resulting in a bold, hearty dish.

Ingredients:

• 2 cups aged kimchi, chopped
• 200g pork belly (or tuna, if preferred)
• 1/2 onion, sliced
• 1 block tofu, cubed
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce
• 4 cups water or vegetable broth
• 2 cloves garlic, minced
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté the minced garlic and sliced onion until fragrant in a little oil.
2. Add the pork belly and cook until it starts to brown.
3. Add the chopped kimchi, gochugaru, gochujang, and soy sauce. Stir to combine.
4. Pour in water or broth, and bring it to a boil. Once boiling, reduce heat to simmer for about 20–30 minutes, allowing the kimchi to infuse its flavor into the broth.
5. Add tofu cubes and simmer for another 10 minutes.
6. Season with salt and pepper to taste and garnish with chopped green onions.

Kimchi Jjigae is a spicy and savory stew with a deep, tangy flavor from the kimchi. The pork adds a rich depth, while the tofu gives it a soft, comforting texture. This dish is a staple in Korean homes, beloved for its bold flavors and ability to warm you up from the inside out. Perfect for cold weather or when you need something filling, Kimchi Jjigae is a must-try for kimchi lovers.

Janchi Guk (잔치국수 – Party Noodle Soup)

Janchi Guk is a light and savory Korean noodle soup that is often served during celebrations or special occasions, such as birthdays, weddings, or anniversaries. The dish features thin wheat noodles in a mild, clear broth, typically garnished with egg, green onions, and a few slices of meat. This soup is known for its simplicity and elegance, making it a perfect choice for a refreshing yet festive meal.

Ingredients:

• 200g thin wheat noodles (somyeon)
• 4 cups chicken or vegetable broth
• 1 egg, beaten
• 1/4 cup cooked chicken (or beef, or tofu)
• 2 green onions, chopped
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt to taste
• Optional: 1/2 sheet of nori (seaweed), shredded

Instructions:

1. Cook the somyeon noodles according to package instructions. Drain and set aside.
2. In a pot, bring the chicken or vegetable broth to a boil. Add soy sauce, sesame oil, and salt to season the broth.
3. Add the cooked noodles into the broth and bring it back to a simmer.
4. Slowly pour the beaten egg into the soup while stirring gently to create silky egg ribbons.
5. Add the cooked chicken (or beef, or tofu), and cook for an additional 2 minutes.
6. Serve the soup in bowls, garnished with chopped green onions and optional shredded nori.

Janchi Guk is a simple yet elegant noodle soup that offers a delicate flavor profile with its light broth and tender noodles. The addition of egg gives it a rich and silky texture, while the chicken or beef provides substance. This soup is perfect for special occasions or when you’re looking for something mild but satisfying. It’s a great introduction to Korean soups for anyone who loves light, clear broths.

Miyeok Guk (미역국 – Seaweed Soup)

Miyeok Guk is a nutritious and wholesome Korean soup made with miyeok (seaweed), which is rich in vitamins and minerals. Traditionally, it is eaten on birthdays in Korea, as well as during postpartum recovery, due to its health benefits. The soup is made with beef or other meats for a flavorful broth, and the seaweed soaks up the savory taste, resulting in a delicious, comforting dish.

Ingredients:

• 1 cup dried miyeok (seaweed)
• 200g beef brisket or ground beef
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 6 cups water or beef broth
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce (optional)
• 1 teaspoon sesame seeds (optional)
• Salt and pepper to taste

Instructions:

1. Rinse the dried miyeok in water to remove any salt or debris. Soak the seaweed in cold water for about 30 minutes, then drain and cut into bite-sized pieces.
2. In a pot, heat sesame oil and sauté the minced garlic until fragrant.
3. Add the beef and cook until browned. Pour in the water or beef broth and bring to a boil.
4. Add the soaked seaweed, soy sauce, and fish sauce (if using), and simmer for 20–30 minutes.
5. Season with salt and pepper to taste. Serve hot with steamed rice.

Miyeok Guk is a light yet hearty soup, offering a fresh, savory flavor from the seaweed. The beef broth enhances the taste, while the seaweed provides both texture and nutrition. It’s a soothing and comforting soup, often associated with good health and longevity. Miyeok Guk is great for any time of year, especially for a nutritious meal that’s easy to digest.