Get ready to warm up with a bowl of delicious and comforting Korean soups! Known for their bold flavors, hearty ingredients, and nourishing properties, Korean soups are a staple in many Korean households. From spicy kimchi-based soups to rich and savory doenjang-stewed delights, there’s something for everyone in this diverse and flavorful world of Korean soup recipes.
In this article, we’ll take you on a culinary journey through 19 mouth-watering Korean soup recipes that will leave your taste buds craving more. Whether you’re a seasoned Korean food enthusiast or just looking to spice up your meal routine, these recipes are sure to become new favorites.
Kimchi Jjigae
Spice up your meal with this classic Korean comfort food – Kimchi Jjigae, a savory and fiery stew made with kimchi, pork, and tofu.
Ingredients:
– 1/2 cup kimchi (preferably homemade or store-bought)
– 1/4 pound ground pork
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/4 cup firm tofu, cut into small cubes
– 2 tablespoons soy sauce
– 1 tablespoon Gochujang (Korean chili paste)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large pan over medium-high heat.
2. Add the ground pork and cook until browned, breaking it up into small pieces as it cooks.
3. Add the onion and garlic and cook until the onion is translucent.
4. Stir in the kimchi, tofu, soy sauce, and Gochujang. Cook for 5 minutes or until the flavors meld together.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Doenjang Jjigae
Doenjang Jjigae is a popular Korean fermented soybean paste stew that’s spicy, savory, and packed with flavor. This recipe combines the rich taste of doenjang with aromatics and vegetables to create a comforting and aromatic dish.
Ingredients:
– 2 tablespoons doenjang
– 1 tablespoon Gochujang (Korean chili paste)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup Korean chili flakes (gochugaru)
– 4 cups vegetable broth
– 1/4 cup water
– Salt and black pepper to taste
– Chopped green onions for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, 3-4 minutes.
2. Add mushrooms and cook until they release their liquid and start browning, 5-6 minutes.
3. In a small bowl, whisk together doenjang, Gochujang, and chili flakes. Add to the pot with vegetable broth and water.
4. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the sauce has thickened slightly.
5. Season with salt and black pepper to taste.
6. Garnish with chopped green onions and serve over rice.
Cooking Time: 15-20 minutes
Seolleongtang
Seolleongtang, a traditional Korean hot pot, is a comforting and nutritious meal perfect for cold winter days.
Ingredients:
– 1 pound beef bones (preferably marrow bones)
– 4 cups water
– 2 tablespoons sesame oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 star anise pod
– 1 piece ginger, peeled and sliced
– Salt and black pepper to taste
Instructions:
1. Preheat the broth by bringing the beef bones and water to a boil in a large pot.
2. Reduce heat and simmer for at least 4 hours or overnight.
3. In a separate pan, heat sesame oil over medium-high heat. Add onion and garlic; cook until caramelized.
4. Strain the broth through a fine-mesh sieve into a clean pot. Discard solids.
5. Add the cooked onion mixture, star anise, and ginger to the broth.
6. Season with salt and black pepper to taste.
7. Serve hot, garnished with chopped green onions and toasted sesame seeds if desired.
Cooking Time: 4 hours or overnight
Samgyetang
Samgyetang, a nourishing and comforting Korean chicken soup, is often served as a warm meal during the Chuseok harvest festival. This recipe helps you create this flavorful and healthy dish at home.
Ingredients:
– 1 whole chicken (3 lbs), deboned
– 2 cups of ginseng extract or 4 slices of fresh ginseng
– 2 cloves of garlic, minced
– 1 small onion, chopped
– 2 inches of ginger, sliced
– 6 cups of beef broth
– 1 cup of Korean chili flakes (gochugaru)
– Salt and black pepper to taste
– Sesame oil for serving
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large pot, combine the chicken, ginseng extract/ginseng slices, garlic, onion, and ginger.
3. Pour in the beef broth and bring to a boil.
4. Reduce heat to low and simmer for 90 minutes or overnight.
5. Just before serving, add the Korean chili flakes and season with salt and black pepper.
6. Serve hot, drizzled with sesame oil.
Cooking Time: 2 hours
Yukgaejang
Yukgaejang is a popular Korean soup made with spicy beef broth, vegetables, and a variety of ingredients. This hearty and comforting dish is perfect for a chilly evening or as a quick and easy meal.
Ingredients:
– 1 pound beef brisket or shank, sliced into thin strips
– 2 tablespoons soy sauce
– 2 tablespoons Korean chili flakes (gochugaru)
– 4 cups beef broth
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup watercress, chopped
– 1/4 cup toasted sesame seeds
– Salt and black pepper to taste
– 2 green onions, thinly sliced (optional)
Instructions:
1. In a large pot, combine beef, soy sauce, chili flakes, and browned garlic. Cook for 5 minutes.
2. Add broth, onion, and watercress. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Stir in sesame seeds and season with salt and pepper.
4. Garnish with green onions (if using) and serve hot.
Cooking Time: 40-50 minutes
Sundubu Jjigae
Sundubu Jjigae is a popular Korean comfort food that combines the richness of tofu with the bold flavors of gochujang and soy sauce. This simple yet satisfying stew is perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 tablespoons gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 1 cup beef broth or water
– Salt and black pepper, to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, and ginger; cook until the onion is translucent.
3. Add tofu, gochujang, soy sauce, and beef broth/water. Stir to combine.
4. Bring to a simmer and cook for 10-15 minutes or until the flavors have melded together.
5. Season with salt and black pepper to taste.
6. Garnish with green onions and toasted sesame seeds, if desired.
Cooking Time: 15-20 minutes
Miyeok Guk
Miyeok Guk is a comforting and nourishing Korean soup made with beef bones, seaweed, and various vegetables. This hearty dish is perfect for cold winter days or whenever you need a warm and soothing meal.
Ingredients:
– 2 lbs beef bones (preferably oxtail or short ribs)
– 4 cups water
– 1 cup dried miyeok (beef bones with seaweed)
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 carrot, peeled and sliced
– 1 daikon radish, peeled and sliced
– 1 tablespoon soy sauce
– Salt to taste
Instructions:
1. Rinse the beef bones and place them in a large pot.
2. Add the water, miyeok, onion, garlic, carrot, and daikon radish to the pot.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours or overnight.
4. Remove the pot from the heat and let it sit for 30 minutes before straining the soup through a cheesecloth or fine-mesh sieve into a clean pot.
5. Add soy sauce to taste and season with salt as needed.
6. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 2-3 hours
Galbitang
Galbitang is a popular Korean stew that originated from the southern region of Jeolla-do. This comforting dish is made with beef short ribs, vegetables, and a rich, savory broth.
Ingredients:
– 500g beef short ribs
– 2 tablespoons Gochujang (Korean chili paste)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 celery stalk, sliced
– 1 cup beef broth
– 1/4 cup soy sauce
– 1 tablespoon sugar
– 1 teaspoon ground black pepper
– Sesame oil and chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large pot or Dutch oven, heat 2 tablespoons of sesame oil over medium-high heat.
3. Add the beef short ribs and cook until browned, about 5 minutes per side. Remove from pot and set aside.
4. Add the chopped onion and minced garlic to the pot; cook until softened, about 5 minutes.
5. Add the grated carrot, sliced celery, Gochujang, beef broth, soy sauce, sugar, and black pepper to the pot. Stir to combine.
6. Return the browned beef short ribs to the pot and bring to a boil.
7. Transfer the pot to the preheated oven and braise for 2-3 hours or until the meat is tender.
8. Garnish with sesame oil and chopped green onions, if desired.
Cooking Time: 2-3 hours
Tteokguk
Tteokguk is a comforting and flavorful Korean soup made with sliced rice cakes, vegetables, and a rich broth. This recipe is a simplified version of the traditional dish, perfect for a quick and delicious meal.
Ingredients:
– 200g tteok (Korean rice cakes)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 cup water
– 1 tablespoon soy sauce
– 1 teaspoon Gochujang (Korean chili paste)
– Salt and black pepper to taste
– Chopped green onions and toasted sesame seeds for garnish
Instructions:
1. Cut the tteok into bite-sized pieces.
2. Heat oil in a large pot over medium heat. Add onion and garlic, cook until softened.
3. Add broth, water, soy sauce, and Gochujang. Bring to a boil.
4. Add tteok and cook for 5-7 minutes or until tender.
5. Season with salt and black pepper to taste.
6. Garnish with green onions and toasted sesame seeds.
Cooking Time: 20-25 minutes
Gamjatang
Gamjatang is a popular Korean stew made with pork bones, vegetables, and a spicy gochujang sauce. This hearty dish warms the soul on a chilly day.
Ingredients:
– 1 pound pork bones (you can use leftover bones or buy them at an Asian market)
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 potatoes, peeled and cubed
– 1 cup gochujang sauce
– 1 cup water
– 1 tablespoon soy sauce
– Salt and black pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Preheat the oven to 350°F.
2. Roast the pork bones in the oven for 30 minutes, or until they’re lightly browned.
3. Heat oil in a large pot over medium heat. Add onion, garlic, carrots, and potatoes; cook until the vegetables are slightly tender.
4. Add roasted pork bones, gochujang sauce, water, soy sauce, salt, and pepper to the pot. Stir well.
5. Bring the stew to a boil, then reduce the heat to low and simmer for 1 hour.
6. Taste and adjust seasoning as needed. Garnish with green onions and sesame seeds if desired.
Cooking Time: 1 hour and 30 minutes
Bulgogi Jeongol
Bulgogi Jeongol is a popular Korean dish that combines the sweet and savory flavors of marinated beef with vegetables and eggs. This recipe is perfect for a quick and satisfying meal.
Ingredients:
– 1 lb beef (sirloin or ribeye), sliced into thin strips
– 2 cloves garlic, minced
– 1/4 cup soy sauce
– 1/4 cup Korean chili flakes (gochugaru)
– 2 tbsp brown sugar
– 1 tsp sesame oil
– 1 onion, thinly sliced
– 2 cups mixed vegetables (bell peppers, carrots, zucchini, etc.)
– 2 eggs
– Salt and pepper to taste
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. In a large bowl, whisk together soy sauce, garlic, chili flakes, brown sugar, and sesame oil. Add the beef and marinate for at least 30 minutes.
2. Heat a wok or large skillet over medium-high heat. Add the onion and cook until softened, about 3-4 minutes.
3. Add the mixed vegetables and cook until tender, about 5 minutes.
4. Push the vegetables to one side of the pan. Crack in the eggs and scramble them until cooked through.
5. Combine the vegetables and eggs. Add the marinated beef and stir-fry everything together for 2-3 minutes.
6. Season with salt and pepper to taste. Garnish with sesame seeds and green onions if desired.
Cooking Time: 15-20 minutes
Haemul Jjigae
Haemul Jjigae is a popular Korean dish that combines the flavors of seafood, gochujang (Korean chili paste), and soy sauce. This spicy stew is perfect for a quick and satisfying meal.
Ingredients:
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 pound mixed seafood (clams, mussels, squid, shrimp)
– 2 cups water
– 2 tablespoons gochujang
– 2 tablespoons soy sauce
– 1 tablespoon sugar
– 1/4 teaspoon ground black pepper
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add garlic and cook for 1 minute.
3. Add seafood and cook until it starts to opaque, about 2-3 minutes.
4. Add water, gochujang, soy sauce, sugar, and black pepper. Bring to a boil.
5. Reduce heat to low and simmer for 10-15 minutes or until the seafood is cooked through.
6. Season with salt to taste.
7. Garnish with chopped scallions if desired.
Cooking Time: 20-25 minutes
Gopchang Jeongol
Gopchang Jeongol is a popular Korean cold noodle dish, typically served during the summer months to help beat the heat.
Ingredients:
– 200g of gopchang (beef or pork blood sausage), sliced into thin strips
– 1 cup of buckwheat naengmyeon noodles
– 2 cups of icy cold water
– 1/4 cup of diced cucumber
– 1/4 cup of diced pear
– 1 tablespoon of Gochujang (Korean chili paste)
– 1 teaspoon of soy sauce
– Salt and black pepper to taste
– Chopped green onions and toasted sesame seeds for garnish
Instructions:
1. Cook the naengmyeon noodles according to package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked noodles, sliced gopchang, diced cucumber, and diced pear.
3. In a small bowl, whisk together the Gochujang and soy sauce. Pour the mixture over the noodle mixture.
4. Add cold water to the bowl and stir well to combine.
5. Season with salt and black pepper to taste.
6. Garnish with chopped green onions and toasted sesame seeds.
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Kongnamul Guk
Kongnamul Guk is a traditional Korean soup made with radishes, garlic, and sesame oil. This simple yet flavorful recipe is perfect for warming up on a chilly day.
Ingredients:
– 2 medium-sized Korean radishes (or daikon), peeled and sliced into thin strips
– 3 cloves of garlic, minced
– 1 tablespoon of sesame oil
– 4 cups of water
– Salt to taste
– Optional: 1/4 teaspoon of ground white pepper
Instructions:
1. In a large pot, heat the sesame oil over medium heat.
2. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the sliced radish strips and cook for an additional 5-7 minutes, or until they start to soften.
4. Pour in the water and bring the mixture to a boil.
5. Reduce the heat to low and simmer for 20-25 minutes, or until the radishes are tender.
6. Season with salt and white pepper (if using).
7. Serve hot.
Cooking Time: 25-30 minutes
Oritang
Oritang is a popular West African stew that combines the rich flavors of tomatoes, peppers, and spices with tender pieces of meat or fish. This recipe is a simplified version of the traditional dish, perfect for busy home cooks.
Ingredients:
– 1 pound beef or chicken, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 large tomato, diced
– 1 Scotch bonnet pepper (optional), chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and black pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onions, garlic, and Scotch bonnet pepper (if using). Cook until the onions are translucent.
3. Add the meat or fish pieces and cook until browned on all sides.
4. Add the tomato, cumin, coriander, salt, and black pepper. Stir well to combine.
5. Reduce heat to low and simmer for 30-40 minutes or until the flavors have melded together.
Cooking Time: 30-40 minutes
Jogaetang
Jogaetang is a traditional Korean braised beef dish that is sweet, savory, and packed with flavor. This comforting recipe is perfect for a cold winter’s night or anytime you need a hearty meal.
Ingredients:
– 1 lb beef brisket or chuck, cut into 2-inch pieces
– 2 tablespoons soy sauce
– 2 tablespoons Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 cup beef broth
– 1/4 cup sugar
– 2 tablespoons sesame oil
– 1 scallion, thinly sliced
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, combine soy sauce, chili flakes, garlic, ginger, and sesame oil.
3. Add the beef pieces and coat with the marinade. Let it sit for at least 30 minutes.
4. Add the beef broth, sugar, and scallion to the pot. Cover and transfer to the preheated oven.
5. Braise for 2-1/2 hours or until the meat is tender and falls apart easily.
6. Serve hot with steamed rice or noodles.
Cooking Time: 2-3 hours
Sogogi Muguk
This simple and comforting Korean dish, Sogogi Muguk, is a staple in many Korean households. It’s a flavorful rice bowl filled with tender beef, vegetables, and a savory sauce.
Ingredients:
– 1 cup of short-grain rice
– 2 cups of water
– 1 pound of beef (thinly sliced), such as ribeye or sirloin
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup of mixed vegetables (such as zucchini, carrots, and bell peppers)
– 2 tablespoons of soy sauce
– 1 tablespoon of Gochujang (Korean chili paste)
– 1 teaspoon of sesame oil
– Salt and black pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook the rice according to package instructions.
2. In a separate pan, cook the beef until browned and cooked through.
3. Add the onion, garlic, and mixed vegetables to the pan and stir-fry until the vegetables are tender.
4. In a small bowl, whisk together soy sauce, Gochujang, and sesame oil. Pour the sauce over the beef and vegetable mixture.
5. Serve the beef and vegetable mixture over the cooked rice.
Cooking Time: 20-25 minutes
Naengmyeon Guk
A refreshing Korean cold noodle soup perfect for hot summer days.
Ingredients:
– 1/2 cup Naengmyeon noodles ( buckwheat or starch noodles)
– 2 cups dashi broth (or substitute with chicken or beef stock)
– 1/4 cup sliced cucumbers
– 1/4 cup diced Korean radish (mu)
– 1/4 cup chopped green onions
– 1 tablespoon Gochujang (Korean chili paste)
– Salt to taste
– Ice cubes (optional)
Instructions:
1. Cook the Naengmyeon noodles according to package instructions and set aside.
2. In a large bowl, combine dashi broth, sliced cucumbers, diced radish, and chopped green onions.
3. Add the cooked noodles to the bowl and toss to combine with the vegetables and broth.
4. Stir in Gochujang for added flavor.
5. Season with salt to taste.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 15 minutes
Bindaetteok Guk
Bindaetteok Guk, a traditional Korean soup, is a hearty and comforting meal that warms the soul. Made with crispy bindaetteok (mung bean pancakes) as the main ingredient, this soup is a staple in many Korean households.
Ingredients:
– 1 cup mung beans
– 2 cups water
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 small onion, thinly sliced
– 2 cups anchovy broth (or dashi broth)
– 2 tablespoons soy sauce
– Salt and black pepper to taste
– Chopped green onions for garnish
Instructions:
1. Rinse the mung beans and soak them in water for at least 4 hours or overnight.
2. Drain the mung beans and blend with 1/4 cup water until smooth.
3. Heat the vegetable oil in a large pot over medium heat. Add garlic and onion, sautéing until golden brown.
4. Add the mung bean paste to the pot, stirring constantly for about 5 minutes or until it forms a thick paste.
5. Pour in the anchovy broth, soy sauce, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
6. Serve hot with chopped green onions on top.
Cooking Time: 20-25 minutes
Summary
Discover the rich flavors of Korea with these 19 delicious soup recipes! From spicy kimchi jjigae to nourishing doenjang jjigae, and from hearty seolleongtang to comforting yukgaejang, this collection has something for every palate. Explore the world of Korean soups with these iconic dishes like samgyetang, sundubu jjigae, miyeok guk, and more. Each recipe is carefully crafted to bring out the unique flavors and textures that make Korean cuisine so beloved. Whether you’re a seasoned cook or just looking for inspiration, this article has something for everyone.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
