15 Delicious Korean Soup Recipes for Beginners in 2024

Ah, the magical world of Korean soups! Did you know that Koreans consume an average of 8 bowls of soup per week? That's a lot of soupy goodness! Whether you're looking to warm up on a chilly day or explore the rich flavors of Korean cuisine, you've come to the right place. In this beginner's guide, we'll dive into 15 mouthwatering Korean soup recipes that'll have you slurping with joy. Get ready to impress your taste buds and your dinner guests!

Korean soups and stews, known as "guk" and "jjigae" respectively, are the heart and soul of Korean cuisine. They're not just side dishes; they're often the star of the meal. From hearty, stick-to-your-ribs stews to light, refreshing broths, Korean soups offer a world of flavors and textures that will tantalize your palate and warm your soul.

But before we jump into the recipes, let's talk about why Korean soups are so special. First, they're incredibly versatile. Whether you're a meat lover, a vegetarian, or somewhere in between, there's a Korean soup for you. Second, they're packed with nutrients. Many Korean soups are loaded with vegetables, proteins, and fermented ingredients that are great for your gut health. And finally, they're perfect for any season. Hot soups for cold winter days? Check. Light, refreshing soups for summer? Double-check!

So, grab your apron, sharpen your knives, and let's embark on a culinary journey through the wonderful world of Korean soups. By the end of this guide, you'll be ready to whip up a comforting bowl of goodness that'll transport you straight to the bustling streets of Seoul. Let's get cooking!

The Basics of Korean Soup-Making

Before we dive into the recipes, let's cover some basics that will set you up for success in your Korean soup-making adventures.

Understanding common ingredients in Korean soups:

1. Gochugaru: Korean red pepper flakes, essential for adding heat and color to many soups.
2. Gochujang: A fermented red pepper paste that adds depth and spice.
3. Doenjang: Fermented soybean paste, similar to miso but with a stronger flavor.
4. Kimchi: Fermented vegetables, usually cabbage, that add tang and complexity to soups.
5. Dashima (Kelp): Used to make broths and add umami flavor.
6. Dried anchovies: Another common ingredient for making flavorful broths.
7. Garlic and ginger: These aromatics are the foundation of many Korean soups.
8. Green onions: Used both in the cooking process and as a garnish.
9. Tofu: A protein-rich addition to many Korean soups.

Essential kitchen tools for Korean soup recipes:

1. A good quality pot: Invest in a heavy-bottomed pot that distributes heat evenly.
2. Long chopsticks: These are great for stirring and fishing out ingredients.
3. A soup ladle: For serving your delicious creations.
4. A fine-mesh strainer: Useful for making clear broths.
5. Stone bowl (dolsot): While not essential, these keep your soup hot for longer and are great for serving.

Key techniques for achieving authentic flavors:

1. Making anchovy broth: This is the base for many Korean soups. Simmer dried anchovies and kelp in water for about 20 minutes, then strain.
2. Balancing flavors: Korean cuisine is all about balance. Aim for a harmony of salty, sweet, spicy, and umami flavors.
3. Layering ingredients: Add ingredients in stages based on their cooking times to ensure everything is perfectly cooked.
4. Simmering vs. boiling: Most Korean soups are simmered gently rather than boiled vigorously to develop flavors.

Tips for balancing flavors in Korean soups:

1. Start with less seasoning: You can always add more, but it's hard to fix an over-seasoned soup.
2. Taste as you go: Adjust seasonings throughout the cooking process.
3. Use sugar to balance heat: A touch of sugar can help balance out spicy flavors.
4. Don't forget the power of salt: Sometimes, a soup just needs a bit more salt to make the flavors pop.

Now that we've covered the basics, let's dive into our 15 delicious Korean soup recipes!

5 Must-Try Korean Soup Recipes for Beginners

Doenjang Jjigae (Soybean Paste Stew)

Doenjang Jjigae is a comforting classic that's often called the "mother of all Korean stews." It's hearty, savory, and packed with umami flavor.

Ingredients:

• 3 tbsp doenjang (Korean soybean paste)
• 1 block of firm tofu, cubed
• 1 zucchini, sliced
• 1 onion, chopped
• 1 potato, cubed
• 2 green onions, chopped
• 1 green chili, sliced (optional)
• 3 cups water
• 1 tbsp gochugaru (Korean red pepper flakes)

Instructions:

1. In a pot, combine water and doenjang. Bring to a boil.
2. Add onion and potato. Simmer for 5 minutes.
3. Add zucchini and tofu. Simmer for another 5 minutes.
4. Add green onions, green chili, and gochugaru. Simmer for 2 more minutes.
5. Serve hot with a bowl of rice.

Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is the perfect way to use up old kimchi. It's spicy, tangy, and incredibly satisfying.

Ingredients:

• 2 cups kimchi, chopped
• 1/4 lb pork belly, sliced (optional)
• 1 block of tofu, cubed
• 1 onion, chopped
• 2 green onions, chopped
• 1 tbsp gochugaru
• 1 tbsp gochujang
• 2 cups water
• 1 tsp sugar

Instructions:

1. If using pork, cook it in a pot until browned.
2. Add kimchi and onion. Cook for 5 minutes.
3. Add water, gochugaru, gochujang, and sugar. Bring to a boil.
4. Reduce heat and simmer for 15 minutes.
5. Add tofu and simmer for another 5 minutes.
6. Garnish with green onions and serve.

Seolleongtang (Ox Bone Soup)

Seolleongtang is a milky, rich broth that's perfect for cold days. It takes time to make but is well worth the effort.

Ingredients:

• 3 lbs beef bones (preferably leg bones)
• 1/2 lb beef brisket
• 8 cloves garlic
• 2 green onions
• Salt to taste

Instructions:

1. Soak bones in cold water for 1 hour to remove blood.
2. In a large pot, cover bones with water and bring to a boil. Discard water and rinse bones.
3. Return bones to pot with fresh water. Add garlic. Simmer for 5-6 hours, skimming foam regularly.
4. Add brisket and simmer for another hour.
5. Remove brisket, let cool, and shred.
6. Strain the broth.
7. Serve hot with shredded beef, chopped green onions, and salt to taste.

Miyeok Guk (Seaweed Soup)

Miyeok Guk, also known as birthday soup, is traditionally eaten by new mothers and on birthdays. It's light, nutritious, and easy to digest.

Ingredients:

• 1 oz dried miyeok (seaweed), soaked and cut into small pieces
• 1/4 lb beef, sliced thin
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tbsp soy sauce
• 6 cups water
• Salt to taste

Instructions:

1. Sauté beef and garlic in sesame oil until beef is browned.
2. Add seaweed and sauté for another minute.
3. Add water and bring to a boil.
4. Reduce heat and simmer for 20 minutes.
5. Add soy sauce and salt to taste.
6. Simmer for another 10 minutes before serving.

Dakgaejang (Spicy Chicken Soup)

Dakgaejang is a fiery, protein-packed option that's sure to clear your sinuses and warm you up.

Ingredients:

• 1 whole chicken, cut into pieces
• 1 onion, sliced
• 4 green onions, cut into 2-inch pieces
• 3 tbsp gochugaru
• 2 tbsp soy sauce
• 1 tbsp gochujang
• 2 tbsp minced garlic
• 1 tbsp minced ginger
• 8 cups water

Instructions:

1. In a large pot, bring chicken and water to a boil. Reduce heat and simmer for 30 minutes.
2. Remove chicken, let cool, and shred meat.
3. Strain the broth and return to pot.
4. Add shredded chicken, onion, garlic, ginger, gochugaru, soy sauce, and gochujang. Simmer for 10 minutes.
5. Add green onions and simmer for another 2 minutes.
6. Serve hot.

Vegetarian-Friendly Korean Soups

Kongnamul Guk (Soybean Sprout Soup)

Kongnamul Guk is a light and refreshing soup that's perfect for those days when you want something simple and nourishing.

Ingredients:

• 8 oz soybean sprouts
• 4 cups water
• 2 green onions, chopped
• 1 clove garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Salt to taste

Instructions:

1. Rinse soybean sprouts thoroughly.
2. In a pot, bring water to a boil. Add soybean sprouts and garlic.
3. Reduce heat and simmer for 5 minutes.
4. Add soy sauce, sesame oil, and salt to taste.
5. Simmer for another 2 minutes.
6. Garnish with green onions and serve.

Doenjangguk (Soybean Paste Soup)

Doenjangguk is a simpler version of Doenjang Jjigae. It's quick to make and full of flavor.

Ingredients:

• 2 tbsp doenjang
• 1 zucchini, sliced
• 1/2 block of tofu, cubed
• 1 green onion, chopped
• 4 cups water
• 1 clove garlic, minced

Instructions:

1. In a pot, dissolve doenjang in water. Bring to a boil.
2. Add zucchini and garlic. Simmer for 5 minutes.
3. Add tofu and simmer for another 3 minutes.
4. Garnish with green onions and serve.

Hobak Juk (Pumpkin Porridge)

While not technically a soup, Hobak Juk is a creamy, comforting option that's perfect for those who want something a little different.

Ingredients:

• 1 small pumpkin (about 2 lbs), peeled and cubed
• 1/2 cup short-grain rice
• 4 cups water
• 1 tbsp honey
• Pinch of salt

Instructions:

1. Soak rice in water for 30 minutes.
2. In a pot, combine pumpkin, soaked rice, and water. Bring to a boil.
3. Reduce heat and simmer for 30 minutes, stirring occasionally.
4. Blend the mixture until smooth (you can leave some chunks for texture if preferred).
5. Add honey and salt to taste.
6. Simmer for another 5 minutes before serving.

Hearty Korean Stews to Warm Your Soul

Budae Jjigae (Army Base Stew)

Budae Jjigae is a fusion dish with a fascinating history. It originated after the Korean War when food was scarce, and Koreans made use of surplus foods from U.S. military bases.

Ingredients:

• 3 cups water
• 2 tbsp gochugaru
• 1 tbsp gochujang
• 1 tbsp soy sauce
• 1 package instant ramen noodles
• 2 hot dogs, sliced
• 1/4 can Spam, sliced
• 1/2 cup kimchi, chopped
• 1/4 block of tofu, cubed
• 1/4 onion, sliced
• 1 green onion, chopped
• 1/2 cup baked beans
• 2 slices American cheese

Instructions:

1. In a pot, combine water, gochugaru, gochujang, and soy sauce. Bring to a boil.
2. Add all ingredients except noodles, cheese, and green onions. Simmer for 10 minutes.
3. Add noodles and cook until they're al dente.
4. Top with cheese slices and green onions.
5. Let cheese melt before serving.

Gamjatang (Pork Bone Stew)

Gamjatang is a rich, spicy stew that's packed with flavor. It's a bit more complex to make but well worth the effort.

Ingredients:

• 2 lbs pork neck bones
• 1 large potato, cubed
• 1/2 cup perilla leaves, torn
• 2 green onions, chopped
• 4 cloves garlic, minced
• 2 tbsp gochugaru
• 1 tbsp gochujang
• 1 tbsp doenjang
• 1 tbsp soy sauce
• 1 tsp black pepper
• 6 cups water

Instructions:

1. Soak pork bones in cold water for 1 hour to remove blood.
2. In a large pot, cover bones with water and bring to a boil. Discard water and rinse bones.
3. Return bones to pot with fresh water. Add garlic and bring to a boil.
4. Reduce heat and simmer for 1 hour, skimming foam regularly.
5. Add potato and all seasonings. Simmer for another 30 minutes.
6. Add perilla leaves and green onions. Simmer for 5 more minutes.
7. Serve hot.

Sundubu Jjigae (Soft Tofu Stew)

Sundubu Jjigae is a customizable and delicious stew that's perfect for those who love silky soft tofu.

Ingredients:

• 1 package of soft tofu
• 1/4 lb ground pork (optional)
• 1/2 cup kimchi, chopped
• 1 tbsp gochugaru
• 1 tbsp gochujang
• 1 clove garlic, minced
• 1 green onion, chopped
• 2 cups water
• 1 egg (optional)

Instructions:

1. If using pork, brown it in a pot.
2. Add kimchi and cook for 2 minutes.
3. Add water, gochugaru, gochujang, and garlic. Bring to a boil.
4. Gently add tofu in large spoonfuls.
5. Simmer for 5 minutes.
6. If using, crack an egg into the stew.
7. Garnish with green onions and serve.

Quick and Easy Korean Soups for Busy Weeknights

Dak Kalguksu (Chicken Noodle Soup)

Dak Kalguksu is a Korean twist on the global favorite, chicken noodle soup. It's comforting and perfect for when you're feeling under the weather.

Ingredients:

• 1/2 lb boneless chicken thighs, cut into bite-sized pieces

Instructions:

1. In a pot, bring chicken broth to a boil. Add chicken and garlic.
2. Reduce heat and simmer for 10 minutes.
3. Add zucchini and carrot. Simmer for 5 minutes.
4. Add noodles and cook until they're tender (about 5-7 minutes).
5. Season with soy sauce, salt, and pepper.
6. Garnish with green onions and serve.

Manduguk (Dumpling Soup)

Manduguk is perfect for using store-bought dumplings. It's a quick and satisfying meal that's great for busy weeknights.

Ingredients:

• 15-20 frozen dumplings
• 4 cups chicken or vegetable broth
• 2 green onions, chopped
• 1 egg, lightly beaten
• 1 sheet of dried seaweed, crumbled
• 1 tbsp soy sauce
• Salt to taste

Instructions:

1. Bring broth to a boil in a pot.
2. Add frozen dumplings and cook according to package instructions.
3. Once dumplings are cooked, slowly pour in the beaten egg while stirring.
4. Add soy sauce and salt to taste.
5. Garnish with green onions and crumbled seaweed before serving.

Egg Drop Soup (Korean Style)

This simple, satisfying option is perfect for when you want something light but flavorful.

Ingredients:

• 4 cups chicken or vegetable broth
• 2 eggs, lightly beaten
• 1 green onion, chopped
• 1 tsp sesame oil
• Salt and pepper to taste

Instructions:

1. Bring broth to a boil in a pot.
2. Reduce heat to low and slowly pour in the beaten eggs while stirring.
3. Add sesame oil, salt, and pepper to taste.
4. Garnish with green onions and serve.

Kongbiji Jjigae (Ground Soybean Stew)

While not as common as some other Korean soups, Kongbiji Jjigae is a nutritious and hearty option that's worth trying.

Ingredients:

• 1 cup ground soybeans (kongbiji)
• 1/4 lb ground pork (optional)
• 1/2 cup kimchi, chopped
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 clove garlic, minced
• 2 green onions, chopped
• 3 cups water

Instructions:

1. If using pork, brown it in a pot.
2. Add kimchi and cook for 2 minutes.
3. Add ground soybeans, water, gochugaru, soy sauce, and garlic. Bring to a boil.
4. Reduce heat and simmer for 15 minutes, stirring occasionally.
5. Garnish with green onions and serve.

Tips for Serving and Enjoying Korean Soups

Now that you've got 15 delicious Korean soup recipes under your belt, let's talk about how to serve and enjoy them to the fullest.

Traditional accompaniments and side dishes:

1. Rice: Most Korean soups are served with a bowl of steamed white rice.
2. Kimchi: No Korean meal is complete without kimchi on the side.
3. Banchan: These are small side dishes that accompany the main meal. Common banchan include:
   • Kongnamul (seasoned soybean sprouts)
   • Spinach namul (seasoned spinach)
   • Gamja jorim (braised potatoes)
   • Gimbap (seaweed rice rolls)
4. Kkakdugi: Cubed radish kimchi, which pairs especially well with seolleongtang.

Proper etiquette for eating Korean soups:

1. Use your spoon: Unlike in some other Asian cuisines, it's perfectly acceptable to use your spoon to eat Korean soups.
2. Don't lift the bowl: Keep the bowl on the table and lean in slightly to eat.
3. Slurping is okay: In fact, it's often seen as a sign of enjoyment!
4. Mix it up: For soups like doenjang jjigae, give it a good stir before eating to distribute the flavors.
5. Rice etiquette: If you're adding rice to your soup, add small amounts at a time rather than dumping it all in at once.

How to store and reheat leftover soups:

1. Cool completely: Before storing, let your soup cool to room temperature.
2. Store properly: Keep soups in an airtight container in the refrigerator for up to 3-4 days.
3. Freezing: Most Korean soups freeze well for up to 2-3 months. However, soups with noodles are best eaten fresh.
4. Reheating: Reheat soups gently on the stovetop, stirring occasionally. Add a bit of water if needed to thin out the soup.
5. Adding fresh elements: When reheating, consider adding some fresh green onions or a dash of sesame oil to revive the flavors.

Conclusion:

There you have it, folks – 15 delectable Korean soup recipes to kickstart your culinary adventure! From the comforting warmth of Doenjang Jjigae to the fiery kick of Dakgaejang, these soups are sure to become staples in your kitchen. Remember, practice makes perfect, so don't be afraid to experiment and make these recipes your own.

As you explore the world of Korean soups, you'll discover that they're not just meals – they're a gateway to understanding Korean culture and hospitality. Each bowl tells a story, whether it's the post-war ingenuity of Budae Jjigae or the maternal love symbolized by Miyeok Guk.

Don't be intimidated by unfamiliar ingredients or techniques. Start with simpler recipes like Kongnamul Guk or Egg Drop Soup, and work your way up to more complex dishes like Gamjatang. Before you know it, you'll be confidently whipping up Korean soups that rival those found in the best Korean restaurants.

Remember to have fun with it! Cooking should be enjoyable, and there's nothing quite like the satisfaction of serving a steaming bowl of homemade soup to appreciative friends and family. Experiment with different ingredients, adjust the spice levels to your liking, and don't be afraid to put your own spin on these classic recipes.

Lastly, embrace the Korean way of enjoying soups. Gather around the table with loved ones, serve up multiple dishes to share, and savor not just the flavors but also the company and conversation. After all, food tastes best when shared with others.

So grab your chopsticks, spoon, and appetite – it's time to dive into the wonderful world of Korean soups. From hearty stews that'll warm you from the inside out to light broths perfect for summer days, there's a Korean soup for every occasion and palate. Happy cooking, and may your kitchen always be filled with the enticing aroma of simmering Korean soups!

• 8 oz knife-cut noodles (or thick flat noodles)
• 1 small zucchini, sliced
• 1 carrot, julienned
• 2 green onions, chopped
• 4 cups chicken broth
• 1 tbsp minced garlic
• 1 tbsp soy sauce
• Salt and pepper to taste