Recipes with soup soy sauce

323 recipes. Page 9 of 14

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Korean Beef Tartare Bibimbap

Raw beef sold for raw consumption, dressed with soup soy sauce, garlic, and sesame oil, sits over cooled rice with julienned Korean pear, shredded lettuce, and a pasteurized egg yolk. The pear adds sweet crunch against the soft beef. The beef is sliced thin against the grain on a sanitized board and knife kept apart from the produce, then mixed gently so the strands stay intact. The rice is cooled until it stops steaming, the beef goes on only right before eating, and nothing is kept as leftovers. A raw-consumption label and refrigeration lower the risk of food poisoning but do not remove it, so this bowl is not suitable for pregnant people, young children, older adults, or anyone with a weakened immune system; fully cooked beef is the safest choice.

Prep 15min Cook 10min 2 servings

Soups Hard

Doganitang Recipe (Dogani Tang, Korean Ox Knee Soup)

The point is the ox knee cartilage, cooked until it turns soft and chewy, so it is the texture of the pieces, not the color of the broth, that tells you when to stop. There are no marrow bones in the pot, so don't expect a milky broth. Butchers sometimes sell knee and tendon together, but they are different cuts.

🏠 Everyday

Prep 80min Cook 180min 2 servings

Stews Medium

Korean Blood Curd Hangover Stew

The blood curd (seonji) is cut in large pieces, so every spoonful catches a soft chunk, and the broth, with ugeoji (outer napa cabbage leaves) and soybean sprouts, is earthy and spicy. Haejang refers to easing a hangover, and this is what people reach for the morning after drinking.

Prep 20min Cook 25min 2 servings

Noodles Medium

Korean Spicy Beef Soup Noodles

Shredded brisket, fernbrake, and bean sprouts fill a red, chili-oiled broth, and thin somyeon noodles take the place of the usual bowl of rice. The heat comes from gochugaru coated on the vegetables with sesame oil and fried briefly, and chili scorched at that point turns the whole pot bitter.

At least 50 min 2 servings

Soups Easy

Dongjuk-tang (Korean Surf Clam Broth)

No stock is needed: the salty liquor from the dongjuk, a surf clam, makes the broth on its own. Radish adds a little sweetness, and a single cheongyang chili leaves just a hint of heat.

🏠 Everyday

Prep 25min Cook 12min 2 servings

Stews Easy

Korean Sigeumchi Dubu Jjigae (Spinach Tofu Stew)

There is no chili anywhere in this tofu stew. Garlic and onion soften for a minute in a teaspoon of perilla oil, the stock goes in, and a tablespoon of soup soy sauce is all the seasoning it gets. Spinach is added at the very end, and the heat goes off while it is still bright green.

Prep 12min Cook 18min 2 servings

Soups Medium

Korean Spicy Pollock Stew

Frozen pollock gets just ten minutes in the red, gochugaru-spiked broth. Any longer and the flesh falls apart while the bones leach a bitter, fishy taste. Tofu, green onion and cheongyang chilies join for the final five minutes.

🏠 Everyday

Prep 20min Cook 30min 4 servings

Stews Medium

Korean Dried Radish Greens Perilla Stew

Ground perilla seed turns the rice-rinse broth beige and thick, and it eats more like a cream soup than a red jjigae. The dried radish greens (siraegi) need their tough outer skin peeled off, or they stay stringy.

Prep 25min Cook 30min 4 servings

Soups Easy

Dubu Guk (Korean Tofu Soup)

Radish and shiitake simmer first, and the broth is seasoned only with soup soy sauce, so it stays clear and mild with no chili at all. Scoop the tofu in with a spoon instead of cutting it, and the rough edges soak up more of the broth.

🏠 Everyday

Prep 10min Cook 15min 4 servings

Stews Medium

Korean Dried Greens Mackerel Stew

Radish lines the bottom of the pot, dried radish greens go on top, and mackerel sits above both, with rice-rinse water poured slowly in at the edge. Chili flakes alone, no gochujang, keep the broth a clear red rather than a cloudy one. The mackerel is cooked on the bone, and the flesh is picked off with chopsticks at the table.

Prep 20min Cook 35min 4 servings

Soups Medium

Korean Tofu Hot Pot (Tofu & Beef Kelp Broth Pot)

Napa cabbage lines the bottom of a wide hot pot, and tofu, shiitake and marinated beef are laid in a ring around the edge, giving the pot its finished look before it ever heats. The kelp broth, seasoned with soup soy sauce and no chili, stays clear, and the pot is served bubbling for everyone to ladle from.

🏠 Everyday

Prep 25min Cook 20min 4 servings

Stews Medium

Korean Beef Mushroom Stew

Thin bulgogi-cut beef, oyster mushrooms and shiitake simmer in a clear broth seasoned with soup soy sauce. With no chili in the pot, how well the beef browns decides the flavor, and if it is not patted dry with paper towels first, it steams instead of searing.

Prep 18min Cook 24min 4 servings

Soups Easy

Dubu Kkaennip-guk (Tofu Perilla Leaf Soup)

Zucchini, onion and tofu simmer in anchovy broth, and the shredded perilla leaves get only the last thirty seconds. Any longer and the leaves darken and their aroma goes dull. The tofu is scooped in with a spoon instead of cut, leaving rough surfaces for the broth to soak into.

🏠 Everyday

Prep 10min Cook 15min 2 servings

Stews Easy

Korean Beef and Daikon Stew

With no chili, the broth stays clear and tastes plainly of sweet radish and beef. Once the radish turns translucent, rice goes straight into the bowl.

Prep 10min Cook 25min 2 servings

Soups Easy

Korean Young Napa Soybean Paste Soup

The water left from rinsing rice becomes the soup base. Doenjang pressed through a sieve into it loses some of its chalky heaviness and tastes softer. The young napa cabbage looks like far too much when it goes in, then wilts down into the broth within about two minutes.

🏠 Everyday

Prep 15min Cook 25min 4 servings

Stews Easy

Korean Soybean Sprout Stew

Soybean sprouts give this stew its clean, light broth, and a tablespoon of chili flakes adds the heat. Pork is optional: with it, the broth picks up fat and savory depth; without it, the stew stays lighter and sharper.

Prep 10min Cook 15min 2 servings

Soups Medium

Korean Young Napa Beef Soup

It starts with blanched young napa cabbage rubbed with doenjang, gochujang, chili flakes and garlic. The beef simmers separately meanwhile and is skimmed until the broth runs clear; the seasoned greens then go in for twelve minutes, and the paste clinging to the leaves dissolves into the soup.

🏠 Everyday

Prep 20min Cook 35min 4 servings

Stews Medium

Korean Ssuk Deulkkae Jjigae (Mugwort Perilla Stew)

The grassy bitterness of spring mugwort (ssuk) sits on top of a nutty perilla seed broth made with rice-rinse water. Tough stems are pulled off and mostly the leaves are used, cooked for just the final 2 minutes to keep their green color and scent.

Prep 15min Cook 20min 2 servings

Soups Easy

Eomuk-guk (Fish Cake Radish Clear Soup)

For when you miss the fish cake broth from a street stall, this needs only square sheets of eomuk (Korean fish cake) and radish. Rinse the fish cakes once in hot water to strip off the frying oil, and the broth stays clear to the last spoonful.

🏠 Everyday

Prep 10min Cook 20min 2 servings

Stews Medium

Korean Clam Sujebi Stew (Hand-Torn Dough in Clam Broth)

Wheat dough is torn by hand into thin pieces and dropped into the clam broth. Each piece comes out a slightly different thickness, and each one chews a little differently. The clams go in once the dough floats up translucent, the lid goes on, and the stew goes to the table right away, since sujebi swells quickly.

Prep 25min Cook 20min 4 servings

Soups Easy

Korean Fish Cake Hot Pot (Skewered Fish Cakes in Clear Broth)

Fish cakes of assorted shapes simmer with shiitake in a kelp and radish broth and come to the table in the pot, seasoned lightly with soup soy sauce so their own flavor stays in front.

🏠 Everyday

Prep 20min Cook 25min 4 servings

Stews Medium

Korean Beef & Mung Bean Sprout Stew

Brisket simmered in plain water, with the foam skimmed off, makes a clear broth that a spoonful of gochugaru turns spicy. The 250 g of mung bean sprouts go in at the very end for two minutes at most, which keeps them crisp against the soft beef. It is ladled hot over rice.

Prep 15min Cook 25min 4 servings

Soups Easy

Korean Fish Cake Soup (Clear Anchovy Radish Broth)

Skewered fish cakes and thick slices of radish simmer in anchovy and kelp broth, a soup Koreans set out alongside drinks. The kelp comes out the moment the water starts to boil, which keeps the broth from turning slick.

🏠 Everyday 🍺 Bar Snacks

Prep 15min Cook 25min 4 servings

Stews Medium

Korean Blood Sausage Perilla Stew

Once the 400 g of sundae is in, the pot stays on low heat for six minutes and gets stirred as little as possible. A hard boil splits the sausage casings and lets the filling spill out. Cabbage is cooked in the beef bone broth beforehand, and perilla seed powder stirred in at the end thickens it.

Prep 18min Cook 22min 4 servings