Soups Recipes
434 recipes. Page 15 of 19
Soups and broths are the backbone of a Korean meal, served alongside rice at nearly every table. From clear seaweed soup (miyeokguk) to rich ox-bone broth (gomtang) and spicy beef soup (yukgaejang), the variety is enormous. Each season brings its own favorites - chilled soups in summer and piping-hot stews in winter.
Korean Shepherd's Purse Soup
Naengi-guk is a Korean spring soup made with anchovy-kelp stock, doenjang, and fresh shepherd's purse (naengi). Naengi is a cruciferous plant gathered from paddies, field edges, and roadsides in early spring, and both the root and the leaves are used. The root contributes an earthy, mineral fragrance and the leaves carry a slightly bitter green quality that together define the soup's character. The stock is made from dried anchovies and kelp simmered and strained, providing a clean umami base. Doenjang is dissolved through a mesh strainer rather than stirred directly into the pot, which keeps the broth clear rather than murky while still delivering the fermented soybean depth. Diced tofu simmers in the seasoned broth until warmed through. Naengi goes in during the final two to three minutes of cooking: longer exposure to heat breaks down the aromatic compounds in the herb and erases the spring fragrance that makes the soup worth making in the first place. The pairing of naengi's earthy bitterness with the fermented depth of the doenjang and the clean mineral tone of the anchovy stock produces a flavor that is distinctly seasonal and difficult to replicate outside of spring. Soup soy sauce, salt, and a small amount of garlic complete the seasoning. In Korean food culture, naengi-guk on the table is understood as one of the clearest signs that winter is finished.
Korean Shepherd's Purse Beef Soup
Naengi-soegogi-guk brings together sesame-oil-seared beef and shepherd's purse in a clear, deeply flavored broth. Thinly sliced brisket is stir-fried in sesame oil first, building a savory, aromatic base before water and a small amount of doenjang are added. The soup simmers until the beef releases its full flavor into the broth, then soup soy sauce and garlic round out the seasoning. Shepherd's purse goes in near the end and cooks for just five minutes so its characteristic earthy bitterness and wild green scent stay vivid rather than cooking out. The result is a bowl that feels both substantial and distinctly seasonal, with rich beef broth anchoring the delicate, slightly bitter quality of the spring herb. Adding the herb too early dulls its aroma, so timing is the most critical step in the preparation.
Naju Gomtang (Naju Clear Brisket Beef Soup)
Naju-gomtang is a traditional beef soup from Naju in Korea's South Jeolla Province, distinguished by its clear broth and its reliance entirely on lean cuts rather than bones or offal. While Seoul-style gomtang often includes bone marrow and internal organs for a richer, cloudier result, Naju gomtang uses only brisket and shank, producing a broth that looks light but carries a deep, clean beef flavor. The entire technique depends on low, patient heat. A hard boil clouds the liquid, so the pot must stay at a gentle simmer for at least two hours, with foam skimmed off as it rises. This extended cooking draws collagen from the connective tissue into the broth, giving it a coating quality that lingers on the palate despite the clear appearance. The meat is lifted out, shredded along the grain or sliced thin, then returned to the strained broth. Seasoning is intentionally minimal, just soup soy sauce and salt, because the point is to let the flavor of long-simmered beef stand on its own. Sliced green onion and white pepper are added at the table just before eating, the traditional finishing touch.
Nakami Jiru (Okinawan Clear Pork Offal Soup)
Nakami jiru is an Okinawan clear soup made with nakami, a mixture of pork stomach, large intestine, and small intestine cut into narrow strips. The cleaned offal simmers in a combined pork and bonito broth with dried shiitake mushrooms. Although the main ingredient is offal, the finished soup is light and clear. Achieving that result requires bringing the offal to a boil in fresh water and discarding the cloudy liquid 6 to 7 times, followed by about 2 hours of gentle cooking until tender. Salt and a small amount of soy sauce season the broth without darkening it, and Okinawan long pepper called hihatsu finishes each bowl. Once served for New Year, celebrations, and memorial gatherings, the soup is also eaten as an everyday meal.
Korean Octopus Hot Pot (Spicy Gochujang Broth with Herbs)
Nakji jeongol is a spicy Korean hot pot built around small octopus simmered in anchovy stock seasoned with gochujang and gochugaru, together with napa cabbage, water parsley, onion, and tofu. Anchovy stock works particularly well here because it has a clean, salty depth that amplifies rather than competes with the oceanic flavor of the octopus. The gochujang contributes a fermented sweetness to the broth while the gochugaru layer on top provides the sharp, direct heat, producing a multi-dimensional spicy broth that is more complex than either ingredient alone. Octopus is highly sensitive to overcooking. Cooked within two minutes, it stays springy and pleasantly chewy. Beyond that, the protein fibers contract and the texture becomes tough and rubbery. Water parsley loses its fresh herbal fragrance quickly under heat, so it is best added about one minute before serving to keep that clean, slightly grassy brightness intact. Cooking the hot pot at the table allows diners to add octopus in small batches at their own pace, which is the most reliable way to keep every piece at the ideal doneness.
Korean Namdo-Style Loach Soup
Namdo-chueotang is the southern Korean take on loach soup, distinguished from other regional versions by grinding the entire loach - bones and all - into a thick, porridge-like broth. The loaches are first boiled until completely soft, then blended and strained to produce a dense, opaque base packed with protein and calcium. Dried radish greens simmer in this liquid, contributing a rustic, earthy backbone. Doenjang and gochujang season the soup with fermented depth and moderate heat, while a generous addition of perilla seed powder lends a nutty richness that rounds out the heavy flavors. A final dusting of sancho pepper tames any lingering fishiness and adds a tingling, aromatic kick. This is restorative cooking at its most direct - a thick, warming bowl meant to rebuild energy during the colder months.
Korean Namhae-Style Clam Broth
Namhae-jogae-tang is a southern coastal Korean clam soup that relies on an abundance of clams and minimal interference to produce a broth of startling clarity and depth. The clams are purged in salted water, then cooked in water spiked with rice wine, which tempers any raw ocean smell. As the shells pop open, they release their natural liquor - briny, faintly sweet, and concentrated - which becomes the soup's defining flavor. Sliced green and red chilies add gentle heat and color without overwhelming the shellfish, while garlic and green onion contribute a quiet aromatic layer. Salt is added cautiously, since the clams themselves bring significant salinity. The result is a transparent, intensely flavored bowl that tastes like the sea distilled into its purest form, and it is traditionally enjoyed as both a drinking companion and a light meal.
Natto Jiru Ground Natto Miso Soup
Natto jiru is a Yamagata winter home soup that grinds natto until the beans nearly disappear, then dissolves it into miso broth filled with dried taro stems, tofu, fried tofu, konnyaku, mushrooms, and mountain vegetables. The dish drew on preserved foods such as homemade natto, dried imogara stems, and salted greens to endure winters with limited fresh ingredients. Depending on the area, it also appeared at New Year, Nanakusa, and Daikokusama observances. Natto is pressed bean by bean in a mortar rather than whipped into long strings, producing a smoother paste that disperses through the soup. Imogara is soaked in warm water and rinsed, while fried tofu and konnyaku are separately blanched before all the ingredients are cut to similar dice. Once the solids are tender, miso seasons the broth slightly strongly. Heat is turned off before the ground natto enters, and reheating stops just short of a boil to preserve fermented aroma and gentle viscosity.
Korean Wild Mushroom Hot Pot
This Korean hot pot features earthy neungi mushrooms simmered with shiitake and oyster mushrooms, napa cabbage, and tofu. Neungi mushrooms contribute an intense, woody aroma that builds a deep broth without any meat. The soaking liquid from the neungi mushrooms is reused as the broth base to concentrate the fragrance. Napa cabbage and tofu slices are arranged at the bottom of the pot to support the hand-torn mushrooms. The stew is seasoned with soup soy sauce, minced garlic, and black pepper, then simmered for twelve to fifteen minutes over medium heat. This cooking time allows the earthy flavors to meld while keeping the mushrooms tender. Serving the hot pot immediately after the broth darkens prevents the ingredients from becoming chewy. The layered textures of three distinct mushroom varieties form the core flavor experience.
Korean Chicken and Neungi Mushroom Soup
Neungi-dak-gomtang is a Korean chicken soup elevated by neungi mushrooms, a wild variety prized for their intense, almost truffle-like fragrance. The chicken is blanched first to remove impurities, then simmered for fifty minutes with onion, garlic, and ginger to build a clear, rich stock. After straining, the torn chicken meat is returned to the pot along with the neungi mushrooms, which steep in the hot broth for fifteen minutes - long enough to release their deep, earthy perfume without losing its complexity. The mushroom's aroma permeates the entire liquid, transforming an already satisfying chicken soup into something far more layered and aromatic. Seasoning is kept to soup soy sauce and salt, ensuring nothing competes with the interplay between poultry richness and mushroom fragrance. In Korea, this soup is considered both nourishing and luxurious, often served during autumn when neungi mushrooms are freshly foraged.
Nuppei-jiru or Hachihai-jiru (Tofu Soup with Grated Yam)
Nuppei-jiru, also called hachihai-jiru, is an Iwate Buddhist-style soup. Matchstick-cut tofu simmers in soy-seasoned broth made from kombu and dried shiitake, then each bowl receives a ladle of raw grated nagaimo mixed with daikon juice. This formal version is the nuppei style in which yam spreads softly over the hot soup, rather than the hachihai variation that thickens the whole pot with potato starch. The name hachihai is linked either to making eight bowls from one tofu block or to wanting many refills. Nagaimo can irritate skin when grated, so wear gloves and serve it immediately under piping-hot broth.
Korean Chilled Cucumber Soup
Oi-naengguk is a Korean chilled cucumber soup served in summer as a cold alternative to the hot soups (guk) that normally accompany Korean meals. When midsummer heat makes a steaming bowl of doenjang-guk unappealing, this icy broth takes its place at the table. Cucumber is sliced paper-thin and submerged in a broth of water seasoned with rice vinegar, soup soy sauce, salt, and sugar - a higher vinegar ratio intensifies the refreshing, palate-clearing sharpness. Ice cubes floated on top or at least thirty minutes of refrigeration are essential to achieve the chilling effect that defines the dish. Thinly sliced garlic infuses a mild pungency into the broth, and sesame seeds sprinkled on top add a nutty accent. Some versions include rehydrated dried seaweed, whose slippery texture contrasts with the cucumber's crisp snap. Alongside bibimbap or spicy banchan, oi-naengguk serves as a cooling counterbalance that tempers chili heat between bites.
Ojingeo-muguk (Korean Squid Radish Soup)
Ojingeo-muguk is a clear Korean soup that pairs squid and radish in a gently sweet, clean-tasting broth built without any chili or strong seasoning. Radish is added to cold water from the start and simmered for at least eight minutes, during which the vegetable slowly releases a natural sweetness that forms the flavor foundation of the soup. Squid is cleaned, sliced into rings, and added only after the radish has softened, and the timing here is critical: five minutes in the hot broth is enough for the flesh to turn fully opaque and pleasantly firm, but even a minute or two beyond that causes the proteins to tighten and the rings to turn rubbery and tough. Soup soy sauce seasons the broth without darkening it, and minced garlic provides depth without heat. Sliced green onion stirred in at the end neutralizes any residual seafood aroma and leaves the broth tasting bright and clean. The simplicity of the combination is the point: the radish's sweetness and the squid's umami reinforce each other in a broth that is light in body but surprisingly satisfying.
Gyujiru Okinawan Beef Soup
Gyujiru is a clear Okinawan soup that sautés generously cut beef and carrot in lard, then simmers them with kombu in bonito stock and finishes with grated ginger. In winter it traditionally used chidekuni, a long vivid-yellow island carrot, and the soup was valued as restorative food and served at regional observances. More substantial versions may include beef offal, but this household formula uses a block of lean beef round for straightforward handling. The beef is browned first in melted lard, followed by the carrot so its sweetness develops. Soaked kombu cut into three-centimeter squares and katsuo dashi then form the broth. Twenty minutes of low simmering tenderizes the components while careful skimming keeps the liquid clear. Salt and soy sauce are restrained to a light clear-soup seasoning, and ginger is stirred in only at the end so its fresh aroma remains distinct.
Korean Freshwater Snail Soup
Olgaengi-guk is a defining dish of the Chungcheong region, a rustic and deeply flavored Korean soup made with freshwater snails called daseugi and mallow leaves simmered in a doenjang-based broth. Pressing the soybean paste through a fine strainer before adding it to the pot keeps the broth smooth and free of lumps, which gives the finished soup a cleaner appearance than versions made by simply dropping a spoonful into the water. Mallow leaves go in first and simmer for eight minutes, gradually releasing a soft, vegetal flavor that works its way through every corner of the broth. The snail meat follows, adding a delicate freshwater umami that is noticeably lighter and cleaner than the brine-forward taste of ocean shellfish. Ground perilla seed stirred in at the very end coats the liquid in a nutty richness and acts as a binding element that pulls the doenjang, the snail, and the mallow into a single coherent whole. The result is a bowl that is simple in its list of ingredients but quietly complex in flavor, a soup that reflects the rivers, fields, and fermentation culture of central Korea. It rarely appears on menus outside its home territory, making it one of those genuinely regional dishes that most people encounter only when they find themselves in Chungcheong.
Korean Whole Duck Baeksuk
Korean whole duck baeksuk cooks a 1.5 kg duck stuffed with soaked glutinous rice in an herb, garlic, jujube, and green onion broth for four servings. Soak 1 cup glutinous rice in water for 1 hour and drain it well. Trim the heavy fat around the duck tail and remove debris from the cavity, then pat the inside and outside dry with paper towels instead of rinsing the bird. Fill the cavity with the drained rice and several garlic cloves. Make a small slit near the legs and cross them through it so the rice stays inside during cooking. In a large stockpot, boil 3 L water with the herb pack, remaining garlic, 30 g dried jujubes, and 100 g green onions over high heat for 20 minutes. Lower the prepared duck into this broth, cover the pot, and cook on high for 30 minutes. Reduce the heat to medium-low and continue for 1 hour. Skim foam and excess rendered duck fat from the surface several times while it simmers. The duck is ready when the meat pulls away from the bone easily and the rice inside has softened into a porridge-like filling. Divide both meat and glutinous rice porridge among the bowls, and serve the measured salt separately so each portion can be seasoned at the table.
Korean Duck Perilla Seed Soup
Ori-deulkkae-tang is a Korean duck soup thickened with ground perilla seeds, producing a broth that is rich, nutty, and deeply warming. Duck fat provides a substantial body that distinguishes this soup from lighter poultry broths, and the perilla powder transforms the cooking liquid into something creamy and opaque, with an aroma reminiscent of toasted sesame but distinctly earthier. Radish starts in cold water and simmers for ten minutes, laying a foundation of clean, faintly sweet flavor before the duck is added. The pot then cooks for at least twenty minutes, during which foam and excess rendered fat must be skimmed from the surface to keep the broth clear and free of off-flavors. Perilla powder is added in the final ten minutes only: introduced too early, it turns bitter and chalky; added at the right moment, it blooms into a smooth, nutty finish. Soup soy sauce and salt bring the seasoning into balance, and a scattering of sliced green onion with black pepper completes the bowl. The result is a soup that coats the palate with a layer of fat and grain richness, eaten as a stamina-building meal during the colder months or whenever the body needs warming.
Korean Green Laver Soup (Seaweed Tofu Anchovy Broth)
Parae-guk is a Korean seaweed soup made with green laver and tofu simmered in a clear anchovy broth. The broth is brought to a gentle boil and seasoned with garlic and soup soy sauce before diced tofu is added and warmed through for three minutes. The green laver goes in at the very end, cooking for no more than 30 to 60 seconds, because extended heat strips away its vivid color and fresh ocean fragrance entirely. Since the recipe relies on so few ingredients, the quality of the anchovy stock determines the overall depth of flavor, so using dried anchovies with heads and innards removed, simmered for at least ten minutes, produces a noticeably cleaner and more savory base. The mineral-rich, briny character of the green laver contrasts well with the mild tofu, and the whole soup comes together in about fifteen minutes. Because green laver carries its own saltiness, it is best to add the soup soy sauce gradually and taste as the seasoning develops.
Pot-au-Feu (French Slow-Simmered Beef and Root Vegetable Broth)
The clear broth in pot-au-feu is established by discarding the brief blanching water, starting again with fresh cold water, and skimming before the second pot reaches a full boil. For 4 servings, prepare 800 g beef brisket, 300 g potatoes, 250 g carrots, 1 leek, 1 onion, 2 celery stalks, 1 bay leaf, 2 teaspoons salt, and 1 teaspoon peppercorns. Place the brisket in cold water and raise the temperature gradually over medium heat. When foam appears, blanch for only 2 to 3 minutes and discard that first water. Rinse the pot, return the beef, and add enough fresh cold water to cover it generously. Bring the temperature up over medium-low heat and skim the surface repeatedly before vigorous boiling can cloud the liquid. Add the onion, celery, leek, bay leaf, and peppercorns. Keep the heat low enough that the surface only trembles, then simmer for about 2 hours. When a chopstick or skewer slides into the beef easily, add the potatoes and carrots. Continue at a gentle simmer for 30 to 40 minutes. The potatoes should remain intact at the edges, while the carrots should feel tender when pressed. Add the salt gradually near the end, tasting the broth between additions. Slice the beef thickly and arrange it with the vegetables. Serve the clear broth in separate bowls, with mustard or coarse salt available at the table.
Potato Leek Soup
Potato leek soup gains its smooth body by softening the leek and onion gently for 6 minutes, then blending potatoes that have cooked until they crush easily. For 4 servings, use 500 g potatoes, 250 g leek, 100 g onion, 30 g butter, 900 ml chicken stock, 120 ml heavy cream, and 1 teaspoon salt. Split the leek lengthwise and rinse carefully between the layers where dirt can remain, then shake off the excess water. Peel the potatoes and cut them into small, even cubes. Thinly slice the leek and onion to a similar thickness so they soften at the same pace. Melt the butter in a pot over low heat. Add the leek and onion and cook for about 6 minutes, stirring often, until the vegetables look glossy and feel soft while retaining their pale color. Add the potatoes and chicken stock and bring the pot to a boil over medium heat. Reduce the heat to low and simmer for about 20 minutes, stopping when a potato cube crushes easily against the side of the pot. Turn off the heat briefly and blend with an immersion blender, reaching the bottom and edges until no potato lumps remain. Stir in the heavy cream and warm the soup over low heat for 3 minutes without a hard boil. Season with the salt. Serve the soup hot, or chill it thoroughly and present it cold in the style of vichyssoise.
Korean Pork Bone Hangover Soup
Ppyeo-haejang-guk is a Korean hangover soup built on a foundation of pork neck bones simmered for well over an hour until their collagen dissolves into a heavy, full-bodied stock. The bones are soaked and blanched beforehand to eliminate any off-flavors, and the resulting broth is clean despite its richness. Blanched napa cabbage outer leaves are pre-seasoned with doenjang, gochugaru, garlic, and soup soy sauce before being added to the pot, where they absorb the meaty broth and release their own earthy flavors in return. Perilla seed powder is stirred in at the end, thickening the liquid to a creamy consistency and adding a nutty finish. The completed soup is spicy, deeply savory, and thick enough to feel restorative after a long night. In Korea, this style of haejang-guk is a morning-after institution, served steaming in dedicated restaurants that open before dawn.
Ribollita (Tuscan Bread and Bean Soup)
Ribollita thickens when pieces of stale baguette absorb a vegetable and cannellini bean broth, turning the soup into a texture substantial enough to hold on a spoon. For 4 servings, use 400 g cannellini beans, 250 g cabbage, 1 carrot, 1 onion, 80 g celery, 200 g tomato, 900 ml vegetable stock, 150 g stale baguette, and 2 tablespoons olive oil. Dice the onion, carrot, and celery into small, even pieces. Cut the cabbage and tomato into bite-size pieces. Warm the olive oil in a heavy pot over medium heat and cook the onion, carrot, and celery for about 6 minutes. The onion should become translucent and the vegetables should smell sweet without developing a brown crust. Add the cabbage and tomato and cook for about 7 minutes, stirring from the bottom. Continue until the cabbage loses about half its volume and the tomato releases juice. Add the cannellini beans and vegetable stock. Once the soup boils, reduce the heat, leave the lid slightly ajar, and simmer for 25 minutes. Tear the stale baguette into bite-size pieces and stir it into the pot. Simmer over low heat for 10 more minutes, stirring more frequently as the bread absorbs broth. Season with salt and pepper, turn off the heat, and rest for 5 minutes so the texture settles. Serve warm with a light drizzle of olive oil.
Korean Fish Soup (White Fish and Radish Clear Broth)
Saengseon-guk is a traditional Korean fish soup made with white-fleshed fish and radish in a clear broth. The radish simmers first, building a base of natural sweetness, before garlic and soup soy sauce are added for depth. The fish goes in once the radish is halfway cooked, and timing matters - it should cook only until the flesh turns opaque and begins to flake, as prolonged boiling would break it apart and cloud the broth. Tofu and sliced Korean chili peppers join near the end, adding soft texture and a mild kick. Green onion finishes the bowl with a fresh note. The result is a light, transparent soup where the fish's own clean, marine flavor does most of the work. It is the kind of straightforward home cooking that appears on Korean dinner tables throughout the year, requiring little more than fresh fish and basic pantry staples.
Korean Shrimp Seaweed Soup
Saeu-miyeok-guk is a Korean seaweed soup made with shrimp rather than the more common beef, producing a lighter, ocean-forward bowl that carries a distinct marine clarity. The preparation begins by sauteing rehydrated seaweed and minced garlic together in sesame oil, a step that reduces any raw seaweed smell and builds a warm, nutty base before liquid is added. Shrimp are added to the pan and cooked just until they begin to turn pink, at which point their natural sweetness transfers into the seasoned oil. Water is poured in and the soup simmers on medium-low heat for twelve minutes, long enough for the mineral richness of the seaweed and the delicate shellfish umami to merge into a unified, clean-tasting broth. Soup soy sauce and salt provide the final seasoning without muddying the clarity of the stock. The textural interplay between the slippery, tender seaweed and the firm, bouncy shrimp makes each spoonful more satisfying than either ingredient would be on its own, and the overall lightness of the broth makes it a natural choice as a restorative meal or a birthday soup when a beef-heavy version feels too rich.
About Soups
The secret to a great Korean soup lies in building a flavorful stock from anchovies, kelp, or beef bones. This collection covers classic and modern soup recipes you can recreate at home.