[Soondubu: silken tofu, Jjigae: soup, stew]
I simply love soodubu-jjigae. It is just one of those classic dishes that everybody likes.
Soondubu-jjigae (순두부찌게): Spicy Silken Tofu Stew
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Category Archives: Soup/Stew (국/탕/찌게)
Al-tang (알탕): Salted Pollack Roe Soup
[Al= egg or fish roe, Tang = soup]
One of my husband’s favorite tang (탕, soup) is al-tang. He especially loves his grandmother’s al-tang that I will introduce today. This recipe consists only a few ingredients but is delicious. Continue reading
Boogau-guk (북어국): Dried Pollack Soup
[Boogau= dried pollack, guk= soup]
Koreans are kings of preservation. We salt, cure, ferment and dry ingredients to make them last long but also to enhance their inherent tastes and oftentimes even increase their nutrition. Koreans love dried seafood, which includes dried pollack. Continue reading
Sogogi-moo-guk (소고기무국): Beef and Moo Soup
[Sogogi = beef, Moo = Korean radish, daikon, Guk= soup]
Sogogi-moo-guk (소고기무국) is one of the most basic and simplest Korean soups. It is also cooked for traditional memorial ceremonies for ancestors called jaesa (제사). Continue reading
Sogogi-gukbap (소고기국밥): Spicy Beef Soup with Rice
[Sogogi = beef, Guk = soup, Bap = rice]
Sogogi-gukbap, also called jang-gukbap*, is a spicy beef soup served with rice that is a favorite especially in traditional Korean markets. Continue reading
Sogogi Miyuk-guk (소고기 미역국): Beef Seaweed Soup
[Sogogi= beef, Miyuk: dried Korean seaweed, Guk: soup]
Miyuk-guk (미역국) is a classic Korean soup made of seaweed. You can make this soup with a variety of ingredients such as beef, mussels, clams or even sea urchin.
Continue reading
Duenjang-jjigae (된장찌개): Soybean Paste Stew
Duenjang-jjigae is the queen of Korean stews, which is made of Korean soybean paste and a variety of vegetables. Continue reading
Ttuckmandu-guk (떡만두국): Rice cake and dumpling soup
[Ttuck: rice cakes, Mandu: dumplings, guk: soup]
Ttuckmandu-guk is traditionally the first meal Koreans eat on New Year’s Day. The white color of the rice cakes symbolizes a new start and longevity while the round shape represents coins for good luck and wealth. Continue reading
Kkori-gomtang (꼬리곰탕): Oxtail Soup
[Kkori: tail or oxtail, Gomtang: Korean beef soup]
One of my favorite soups to make and serve is Kkorigom-tang, which is a Korean oxtail soup. Amongst many of the Korean bone marrow based soups such as sullung-tang and sagol-guk, this is the easiest one to make and the most sumptuous and versatile soup in my opinion. Continue reading
Spicy Udon Soup (매운우동)
After last night’s successful ‘Spicy Dumpling Stew,’ we were only left with the liquid part of the stew, which was the best part of the dish. So, I decided to make spicy udon soup with the left over soup base for lunch today. Continue reading
GANGNAM KITCHEN 