Sogogi Miyuk-guk (소고기 미역국): Beef Seaweed Soup

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[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

Ttuckmandu-guk (떡만두국): Rice cake and dumpling soup

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[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

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[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