SOUP & STEW
AL TANG(AL CHI-GAE)(알탕)
Fish Egg Stew W/ Vegetables
Al Tang is a fish egg casserole dish which contains tofu and assortment of vegetables in a refreshing, spicy broth. The main ingredient is its fresh fish roe, usually from Codfish, which is deep and rich in flavor as well as texture. Assortment of vegetables usually include enoki mushrooms, zucchini, green onions, green/red chili peppers and it is normally served in a ceramic bowl (ddukbaegi) which continues to heat the stew during consumption. Many enjoy this meal with a bowl of bop or steamed rice to balance its spiciness. Other side dishes can be found along with this meal but eating it alone with rice will surely satisfy your hunger.
BOOK-UH-GUK(북어국)
Dried Codfish Soup
Bookuh guk is a dried codfish soup which is one of the best ailments known to cure hangovers in Korea. It's a very simple mild-soup dish containing battered egg mix, green onions and tofu. Some prefer to include bean sprouts which can add another refreshing layer to its broth to make bookuh kongnamul guk. Red chili pepper flakes (gochugaru) can also be sprinkled onto the final stock to add an extra flavor and kick.
BU-DAE CHI-GAE(부대찌개)
"Army" Stew
Budae chigae is one of many favorite dishes for Koreans worldwide. Budae which translates into army in Korean and chigae meaning stew, this dish is known to have originated from the Korean War. During the war, Koreans have salvaged any means of food from the American soldiers in which there were an abundance of hot dog, sausages, and spam along with other staples.Much like kimchi chigae, this soup-based dish contains kimchi, tofu, scallions, onions, gochujang, and much more. Also, to add texture and volume to the soup, it can contain vermicelli as well as ramyun noodles. It is consumed along with a bowl of steamed rice, bop, to compliment its spiciness and its abundance in meat such as spam, sausages and pork.
DAK-BOKKEUM-TANG(닭볶음탕)
Spicy Braised Spicy Chicken
Dakbokkeumtang is a traditional braised chicken dish that is full of spices and flavors which is known to be quite spicy in taste. Succulent chicken pieces such as thighs, breasts and/or drumsticks are simmered in a base soup where the meat ten*ds to fall off the bones. It is marinated with hot pepper and soy sauce, containing assortments of vegetables such as green & red chili peppers, potatoes, onions and carrots. Some may include jalapeños to this dish in addition to gochujang (red chili pepper paste) in addition to gochugaru (red chili pepper flakes) which will surely wake up your taste buds. As it can get quite spicy, be sure to eat plenty of steamed rice to offset the heat.
DWEN-JANG CHI-GAE(된장찌개)
Bean Paste Stew W/ Beef & Vegetables
Dwenjang chigae is a traditional soup-based dish, primarily made from dwenjang (soybean paste) that is regarded as one of the representative dishes of Korea. It usually contains a variety of vegetables, including but not limited to, slices of mushrooms, zucchinis, onions, tofu (bean curd), and red/green chili peppers.Additionally, tofu along with several shellfish including small mussels, clams, shrimp and/or anchovies are can also be added to enhance its flavors. This soup is often served alongside rice as a meal during lunch or dinner but it can also be served with a main course like galbi or other meat dishes.
GAL-BI-TANG(갈비탕)
Short Rib Beef Soup
Galbitang is a soup-based dish made primarily from beef short ribs and it is one of most commonly found soups in Korean cuisine. It’s similar to sollongtang where clear and hearty soup is made by slowly simmering galbi in water for a long period of time and is eaten as a meal. Short ribs along with daikon radish, onions, garlic, and other ingredients are all boiled together for approximately five hours until most of the fat is drained out and the meat becomes very tender. A spicy version of this dish called maeun galbitang (spicy short rib beef soup) is available by adding gochujang and gochugaru.Great care and attentiveness during its cooking process is needed when preparing this dish since soup should be chilled so that fat floating on the surface can be removed repeatedly for optimal taste. The ribs are chopped into 1-2 inches in length and slits are sometimes made in the top of the inner bones before the ribs are cut to make the flesh separate easily from the prepared beef ribs. The seasoned ribs and sliced daikon are again put into the pot along with vermicelli noodles which are then simmered once more. Finally, each serving bowls are seasoned with minced scallions, black pepper powder and salt to meet individual taste buds.Fact: Galbitang has been a representative dish served at Korean wedding receptions.
GAM-JA-TANG(감자탕)
Spicy Pork Stew With Potatoes
Gamjatang is a spicy pork bone stew that is considered a traditional Korean dish which is hearty and rich in flavors. In translation, the word gamja normally means potato in Korean but in this particular dish, it is actually referring to the pork bone itself. So unlike its name, the main ingredients are not potatoes but the hearty, complex taste of the rich broth which is made from boiled pork backbone. In full translation, this dish is called pork bone stew as tang means stew in Korean.This stew is assorted with vegetables such as cabbage, mushrooms, parsley, green onions and bean sprouts. And it is heavily seasoned with garlic, red chili peppers and roasted perilla seeds. The additions of perilla seeds are optional as it gives a more delicate flavor to the dish, taking away the greasy taste of the pork. All gamjatang dishes may be similar in appearance, but the taste varies from one restaurant to another.This dish is known to be rich in proteins, calcium and Vitamin B1 (from the pork bones) and is believed to prevent snoring as well as aging.
GOM-TANG(곰탕)
Beef Brisket & Tripe Soup
Gomtang is a traditional soup that is enjoyed by many Koreans. In translation, gomtang literally means bear soup but in this case gom refers to the extensive boiling which depicts the hearty flavors and nutrients that this dish provides. It is commonly said that consuming this soup will provide excellent strength much like a bear.Preparation for this soup requires great amount of time and energy. It consists of two separate boiling, once for preparation and again with the final content. Beef brisket, entrails, bones, and tripe are boiled together then the soup and meats are stored separately until required. All the ingredients are boiled together for the second time prior to serving. The final soup can contain couple of bones with a side of chopped green onions to be garnished along with salt and pepper to meet one's taste. Gomtang is best known to be eaten with kkakdugi or kimchi and rice can be included in the soup and eaten together as well as separately.
GOP-CHANG JEON-GOL(곱창전골)
Beef Intestine & Tripe Stew
Gopchang jeongol is a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth. Gopchang refers to small intestines of cattle while jeongol refers to a category of stew or casserole in Korean cuisine. Although the dish is mainly based on beef intestine, other parts of beef tripe are also used to give the dish a richer flavor and chewy texture.It is seasoned with a hot and spicy red chili pepper based sauce (gochujang) and served as a main entrée, accompanied with a bowl of white steamed rice. It is often shared between several diners on the center of the table and is also a popular dish when drinking alcoholic beverages such as soju.In order to remove any odor and excessive fat in the dish, fat adhering to the intestines are meticulously cleaned out by rubbing them with wheat flour and salt. It is then washed out several more times. Since cooking gopchang jeongol requires fresh ingredients, specialized cooking techniques and a great deal of labor to prepare, this dish is generally eaten at restaurants specializing in tripe dishes.
HAE-JANG-GUK(해장국)
"Hangover" Soup
Haejangguk refers to all kinds of soup eaten as a hangover ailment in Korea. In translation, it means \="soup to chase a hangover" and it usually consists of dried napa cabbage, congealed ox blood and various vegetables in a hearty beef broth. Popular side dish that usually accompanies this meal is kkakdugi.There are various types of haejangguk according to region based on ingredients and recipe that give each variety its own characteristic taste. For example, haejangguk in Seoul is a dwenjang (soybean paste) based soup containing bean sprouts, radish, napa cabbage, scallions, and coagulated ox blood. The broth is prepared by simmering ox bones in a pot with water for many hours.
HAE-MUL-TANG(해물탕)
Assorted Seafood Stew
Haemultang or spicy seafood stew is one of Korea's most famous traditional foods, particularly amongst foreigners looking for an authentic dish. Immerse yourself in a spicy but yet sweet, soup-based dish packed with abundant seafood, including but not limited to blue crabs, octopus, lobster tail, squids, scallops, shrimps and clams, all seasoned with gochujang, red pepper paste.The most important characteristic of good Haemultang is its fresh ingredients. The soup can contains various vegetables such as peppers, mushrooms, onions, bean sprouts, dropwort, leaks, crown daisies and much more, supplementing to its spicy, refreshing deep taste. Its combination gives it a rich flavor and an amazing taste that's also excellent for your health. It's definitely known as one of the best savory dish that will surprise your taste buds and make you sweat throughout the entire meal.
JO-GAE-TANG(조개탕)
Clam Soup W/ Assorted Vegetables
Joegaetang is a refreshing stew made with fresh clams and assortment of vegetables in a mild broth. It contains a generous portion of little neck clam (including shells) with soybean sprout, tofu, and hot peppers. Red chili pepper powder can be added for additional seasoning in spice. This is a popular dish found in Korean bars and restaurants which is enjoyed while drinking soju. It is usually served hot on a portable butane gas or jelly burners.
KIM-CHI CHI-GAE(김치찌개)
Fermented Cabbage Soup
Kimchi chigae is a very popular soup made primarily with kimchi. It is often prepared using older, more fermented and ripe kimchi, creating a stronger and flavorful taste while fresh kimchi may not bring out the full and rich flavors. Different variations can exist but sliced kimchi is usually put into a pot with tofu, onions, garlic and beef, pork or seafood, which are all boiled together with water or anchovy stock.The soup is seasoned with either dwenjang and/or gochujang which contributes to the distinctive red color. Final soup is normally served in a stone pot and still boiling when served on the table. Typically, kimchi chigae is eaten with a bowl of rice accompanied by various side dishes.
KOAT-GAE-TANG(꽃게탕)
Spicy Blue Crab Stew
Koatgaetang is a hot spicy crab stew that is unforgettably refreshing in taste. Boiled with gochujang (red chili pepper paste), gochugaru (red chili pepper flakes) and various vegetables, this stew is very popular for all spicy food lovers. As its main ingredient, blue crabs are boiled with various vegetables such as chrysanthemum, green onion, radish, chilies, garlic and some times, fresh pumpkin leaves and dwenjang to enhance the main flavoring ingredient of this dish which is gochujang. In addition, other seafood such as clams and shrimps can be added to this stew to compliment with its spicy crabs. What's great about this stew is that frozen crabs, which its flesh is slightly flakier than that of fresh ones, work extremely well. Other crabs that can be used as an alternative to blue crabs are snow and king crabs.Cooking Tip: During summer, female crabs tend to be more expensive than male crabs because of their yellow mustard and eggs. Female crabs can be easily distinguished by their visible white "apron" displayed on their belly side. However, male crabs in the fall, tends to be meatier. At the fish market, the extra-fresh crabs look vivid, lively and ocean-clean fresh. Most crabs with broken limbs are a sign of low quality, so steer away from them. Lastly, crabs are extremely perishable and prone to bacterial contamination so be sure to buy only intact, live ones.
KONG-NA-MUL- GUK(콩나물국)
Soybean Sprout Soup
Kongnamulguk is a refreshing Korean soup primarily based on soybean sprouts, some minced garlic and scallions which is cheap and easy to make. It is considered to be light and healthy, containing full of vitamin C and low in calorie content. Very much similar to bookuhguk, this soup can be a great ailment for hangovers as well as colds. For spicy food lovers, splash of red pepper flakes (gochugaru) can be added to add some kick to the flavor.
MAE-UN-TANG(매운탕)
Hot Spicy Fish Soup
Maeuntang is a hot spicy fish soup boiled with gochujang (red chili pepper paste), gochugaru (red chili pepper flakes) and various vegetables. As its main ingredient, fresh or sea-water fish is cut into several pieces and boiled with ground beef and green vegetables such as watercress and garland chrysanthemum. In addition, onion, radish, chilies, crown daisy, garlic and sometimes, pumpkin and bean curds are added to the mixture to absorb the gochujang which is the base flavor of this dish. It is then seasoned with gochugaru, garlic, soy sauce and potentially more gochujang to meet everyone's taste buds.Restaurants that offer this dish often allow you to select your fish from an aquarium. Many specialty seafood restaurants have several aquariums from which you may select. Popular fish for this dish may include red snapper, sea bass, yellow corvina, codfish, croaker, pollack, and even fresh water fish like carp and trout. In addition, other shell fish such as crabs, clams and oysters can be added to this soup to complement and enhance its spiciness but refreshing flavors. This soup is one of Korean's most popular dishes while drinking soju. If you order sushi or sashimi, the soup is made from the left-over parts of the fish.
MAN-DOO-GUK(만두국)
Dumpling Soup
Mandooguk is a non-spicy soup made with beef broth and dumplings that are usually stuffed with seasoned ground meat. Popular dumpling fillings can consist of beef, pork, kimchi, vegetables, seafood or any combination of the aforementioned ingredients. The content of this dish can also contain tuk (rice cake) to make tuk mandooguk which are cylinder-shaped rice cakes about 2cm in diameter. It is cut diagonally into thin slices, transforming this dish into dumpling soup w/ rice cake.Koreans especially love this dish during the cold winters but mandooguk or tuk mandooguk is known to be a specialty dish for the New Year. Nonetheless, it can be enjoyed at any time as a meal since it's fairly easy to prepare if frozen dumplings are readily available. Koreans restaurants and households usually make the dumplings from scratch but it can be substituted with pre-cooked frozen ones which can be purchased at local Asian groceries or supermarkets.
MI-YEOK-GUK(미역국)
Seaweed Soup
Miyeokguk is a Korean soup made from seaweed or lavers where miyeok literally means sea vegetable and guk meaning soup. It is known as a highly nutritious soup and widely consumed at homes as well as restaurants in Korea. It is typically consumed by women after giving birth as miyeok contains a high content of calcium and iodine, nutrients that are important for nursing new mothers. So Korean women typically consume this soup while pregnant. It is also traditionally eaten on birthdays for this reason, a reminder of the first food that the mother has eaten and passed on to her newborn, thus bringing good fortune for the rest of the year.There are various methods of making this soup dish, but it is usually made by soaking dried seaweed sheets in water until it softens and adding the seaweed in soup stock. The stock may be made from beef and/or seafood such as mussels, clams and/or dried fish. The soup is seasoned with soy sauce or salt as well as minced garlic and sesame oil for additional flavoring.
O-DENG-GUK(오댕국)
Fish Cake Soup
Odengguk is a popular soup made with assortment of fish cakes and anchovy based stock/broth called dashida. Often considered as a comfort meal, it is one of the most popular item sold by street vendors in Korea along with tukbokki, ojinguh tigim, and soondae. Simple and fairly quick to prepare, odeng guk is enjoyed by Koreans especially during the colder seasons and often served by restaurants as a side soup to compliment any meal. Other ingredients can include but not limited to mushrooms, garlic, onions, kelp, radish, green onion, and whole or half boiled egg. Diners may choose to sprinkle gochugaru to add additional kick to the flavor along with a popular dipping sauce made with soy sauce and wasabi to dip fish cakes.
SAM-GYE-TANG(삼계탕)
Chicken Soup With Ginseng
Samgyetang, sometimes called chicken ginseng soup, is an energizing soup-based dish. It is traditionally served during the summer for its nutrients which can easily be lost through excessive sweating and physical exertion during the hot summer. Commonly, a whole chicken is boiled in a broth with Korean ginseng, dried jujube fruits, garlic, ginger and glutinous rice. Spicy red chili pepper paste (gochujang) can be added to enrich its flavors and taste to one's preference. Like the chicken soup, which is considered to help common sickness, samgyetang is also known be cure physical ailments and prevent sickness as well.
SHA-BU SHA-BU(샤부 샤부)
Beef & Vegetable Hot Pot
Shabu-shabu is a Japanese influenced dish which Koreans enjoy at restaurants or in the comfort of their homes. It’s a hot pot dish prepared by submerging a thin slice of raw meat or a piece of uncooked vegetable in a pot of boiling water or broth made with kelp or other flavors. Cooked meat and vegetables are then usually dipped in variety of sauces before eating, and served with a bowl of steamed white rice or udon noodles.This dish is primarily made with thinly sliced beef, most often with ribeye steak, but less tender cuts such as top sirloin are also common. Different versions of this dish may be prepared by using other types of meats and/or seafood such as pork, crab, chicken, lamb, duck, and lobster. Vegetable contents can include but no limited to onions, carrots, shiitake mushrooms, enoki mushrooms, Chinese cabbage, chrysanthemum leaves, and edible seaweed.There are a variety of sauces that can be used to dip the meat and vegetables, including ponzu sauce and sesame seed sauce. Restaurants usually provide ponzu sauce, sesame based sauce, and several other condiment options so that customers can make the sauce according to their own preferences. Once the meat and vegetables have been eaten, leftover broth from the pot is customarily combined with udon noodles to wrap up the meal.
SOL-LONG-TANG(설렁탕)
Rice & Beef Noodle Soup
Sollongtang is rice beef noodle soup seasoned with sesame seeds, salt, pepper, scallions, and sesame oil. This dish has long been favored by Koreans as one of the staples of Korean cuisine and has been undisputedly favored as a primal dish common to most cultures. It is served with rice in which the rice may be directly added to the soup. The meal is also accompanied by numerous side dishes, including kimchi or kkakdugi. As butter is to bread, kimchi or kkakdugi is an inseparable side dish for this meal.Fact: Sollongtang has been known to be one of the best remedy for curing a hangover in the Korean culture.
SOON-DAE-GUK(순대국)
Pork Sausage Stew
Soondaeguk is a soup variation of sliced soondae sausages and noodles in a mild pork or even ox bone broth. Other ingredients can contain but not limited to pig tripe, liver, vermicelli noodles, onions, sesame leaves, and many other vegetables. It’s usually served in a milky broth in a black ceramics bowl (ddukbaegi) with a separate bowl of steam white rice (bop) which can be added into the broth for an even heartier meal.Some restaurants also serve condiments such as hot peppers, coarse chili sea salt and fermented micro-shrimp dipping sauce (saewoojut) that compliments the soondae’s sweetness in taste. Other side dishes or banchans that are present alongside this is kimchi or kkakdugi and some restaurants may serve this dish spicy by adding gochujang and gochugaru.
SOON-DOO-BOO CHI-GAE(순두부찌개)
Spicy Soft Tofu Stew
Soondooboo chigae is a spicy stew made with soft uncoagulated tofu that is produced by compressing and curdling tofu to remove excess water. There are numerous variations of this dish consisting of seafood, beef, pork and/or vegetable contents. Plain soondooboo chigae is usually made with some added pieces of pork, several small clams, chopped garlic, and red chili pepper flakes (gochugaru) along with chopped leeks and sesame oil.In addition, there are different levels of spiciness for this dish; light, medium and hot. The ingredients and spicy broth are added to a generous amount of soondooboo in a ttukbaegi (ceramic bowl) and boiled over an intense heat. If preferred, a raw egg may be included to add flavor as well as thickness which can dilute its spiciness of the broth. Main ingredients may vary depending on their availability and the preferences of the restaurants as it is served during lunch or dinner, especially during the winter seasons.
TTEOK-GUK(떡국)
Rice Cake Soup
Tteokguk is a traditional Korean soup dish that is eaten during the celebration of the Korean New Year. It is tradition to eat this soup on New Year's day because it’s believed to gain an additional year of life as well as bring in luck in the forthcoming year. The dish consists of thinly sliced rice cakes in a broth/soup and it’s usually garnished with thin julienned cooked eggs, some marinated meat (usually beef), and dried, crushed lavers.The broth is generally made by simmering the main protein (beef, chicken, pork, seafood) in a soy sauce-based seasoned stock. The stock is then strained to clarify the broth and long cylinder-shaped rice cakes (garaetteok) are thinly sliced diagonally and boiled in the broth. Garnish is added before serving and it may vary by region and personal taste.Varieties of tteokguk exists but a popular one is tuk mandooguk which is made by simply adding Korean dumplings.
YOOK-GAE-JANG(육개장)
Spicy Beef & Scallion Soup
Yookgaejang is a spicy beef soup consisting of variety of ingredients. It is made of shredded beef boiled with bean sprouts, fern brake, red pepper, green onions, garlic, soy sauce, oil and pepper. It is served as a hot soup and usually eaten with a bowl of white rice. The key ingredient of yookgaejang is red chili pepper flakes (gochugaru) which turns the soup into a nice red color. This is one of Korea's hottest dishes and is not for those who dislike spicy foods.The soup is considered to be very healthy and refreshing in taste. Chicken can be used as a substitute for beef.
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