Recipezaar: Korean,Soups recipes

Rib Soup (Kalbi Tang)

Tue, 13 Nov 2001 15:36:32 -0500

Korean Spicy Fish Soup (Mae Un Tang)

Thu, 28 Mar 2002 09:51:50 -0500

This recipe is being posted in answer to a recipe request. Some of the ingredients and directions are unusual, so trial & error may be in order here! Sounds very spicy to me. -- posted by KeyWee

BBQ Duck And Ramen Soup

Tue, 25 Feb 2003 20:04:24 -0500

Love this simple but delicious noodle soup on a cold wet rainy day. Great meal in one. Total comfort food. -- posted by KitchenManiac

Ramen Korean-style

Mon, 04 Aug 2003 20:01:12 -0400

This is the way Ramen Noodles are traditionally cooked in Korea. "Ra-myeon" noodles are a Korean food. -- posted by Andy Wold

The Easiest, Tastiest Split Pea Soup Ever!

Tue, 04 Nov 2003 20:01:40 -0500

Like Peas? You'll love this soup. It's unlike any split pea soup you've ever tasted. -- posted by Upsidedown Again

Korean Pumpkin Soup

Tue, 04 Nov 2003 20:01:42 -0500

I thought I'd died and went to heaven when my Korean friend served me this soup for the first time. Cornstarch can be substituted for the rice flour, if necessary, but the taste will be compromised. -- posted by Upsidedown Again

Ddeok Gook (Korean New Year Rice Cake Soup)

Tue, 22 Feb 2005 20:00:36 -0500

This is a traditional Lunar New Year dish in Korea. I have seen many different recipes - the only really standard ingredient seems to be the rice cakes -- but I really liked the savoriness of this one. The rice cakes in this soup are not the crispy American kind, but a firm Asian kind used in soups and other dishes. They are like Korean mochi, if that means anything to you. You could use beef broth instead of the anchovy broth if you prefer, although I don't think the anchovy broth really tastes fishy - it's more savory, in the way that Worcestershire sauce and Caesar salad dressing, both of which contain anchovy, are savory. Be careful eating the rice cake: it is so slippery it almost slides down your throat, but gooey enough that you really need to chew it. This is from koreankitchen.com, but I had to do a really specific search to find it, so I thought I'd post it to give it wider exposure, because it was good, and a new treat for me. -- posted by Nose

Korean Spinach Soup

Fri, 29 Apr 2005 16:31:24 -0400

Beef broth may be substituted for the water for a richer soup, but you may have to decrease the amount of salt. -- posted by Mercy

Korean Rice Cake Soup (Duk Guk)

Mon, 24 Oct 2005 16:59:52 -0400

This is a delicious soup that Koreans serve at the New Year. You won't find these ingredients in your local groccery store, but an oriental market should have them. This soup is pretty easy, but looks beautiful when served. -- posted by Upsidedown Again

Sundubu Chigae

Tue, 10 Jan 2006 16:04:59 -0500

Soft Tofu Soup -- posted by love4culinary

Duk Guk (Authenitc Korean Rice Cake and Beef Soup)

Mon, 23 Oct 2006 16:10:19 -0400

This is the authenic Korean recipe that my Halmonie (Korean Grandma) gave my mom, gave me. It is traditionally eaten to celebrate New Year, though we like to eat it whenever the weather gets cold. A delicious and savory combo of flavours! *NOTE: measurements are approximate, since my Halmonie says, "A true cook never really measures." :) -- posted by God's_sugarcookie

Korean Chicken Soup

Sun, 02 Dec 2007 23:57:00 -0500

I found this soup in one of my Korean cookbooks. I love it with cornbread. I know, I know...cornbread is so NOT Korean! LOL! -- posted by Mika G.

Korean New Year's Beef-Rice Cake Soup

Fri, 07 Dec 2007 02:26:07 -0500

The traditional soup for celebrating the new year. -- posted by Mika G.

Korean Chicken Soup

Tue, 05 Feb 2008 17:55:00 -0500

A spicy, easy-to-make chicken soup I found on Recipe Source. -- posted by Shalabhanjika

Dwenjang Chigae

Tue, 25 Mar 2008 01:56:17 -0400

This is the spicy Korean version of beef stew. My boyfriend is Korean, so I tweaked a recipe from his mother until I came up with this. According to him, it is better than what you get in Korea! You can adjust the spice of the dish with the chili paste (which is easily found in any asian market). I usually make mine without the beef, although it is great either way. This is best served with hot rice and kim chee. Enjoy! -- posted by Jaudon

Korean Bean Paste Soup (Chigae)

Sun, 20 Apr 2008 19:09:57 -0400

We love this soup at Korean Restaurants! It is hot and spicy and so fast to make. It's best served with rice and kimchi. -- posted by Mika G.

Mi Yeok Guk (Korean Seaweed Soup)

Thu, 24 Apr 2008 01:49:19 -0400

This is a definitely a healthy and delicious way to incorporate seaweed into your diet. Traditionally, Koreans would serve this on birthdays and after giving birth. They say that the seaweed helps the new mother to heal. -- posted by Mrs. ChefToBe

Kimchi Jjigae (Korean Kimchi Soup)

Wed, 10 Sep 2008 16:20:37 -0400

{Don't be afraid of the steps/ingredients! It's really quite easy.} A delectable, SPICY traditional soup full of kimchi, tofu, veggies, and pork (but can be made vegetarian). My absolute favorite Korean dish of all time; I can eat it 24/7! Kimchi is available at Asian markets; I recommend buying the homemade variety wherever possible. If you buy a shelf-bottled kimchi (non-refrigerated), or your fresh kimchi has just been made (i.e. newer than 2-3 weeks), you should add a couple of teaspoons of white vinegar to your kimchi, stir and let it sit 10 mins, and then chop it up for use. The vinegar acts as an instant fermenter and will make it taste a LOT better. Don't skip this step, trust me :) Also, the chili flakes and paste should be the true Korean variety; the Chinese, Thai or regular cayenne pepper will not work. Please let me know if you have suggestions or questions! I have adjusted this recipe over time-Koreans don't use recipes (frustrating!)-to suit my taste. DH loves it too. Beware though, it's truly Korean in that it's very spicy for most. For more detailed step-by-step instructions, including pictures, please mail me and I can send them to you. -- posted by Emily Han

Dwen Jang Gook

Tue, 14 Oct 2008 14:52:32 -0400

A traditional spicy Korean soup made with all veggies. -- posted by suk

Can't Be Korean Soon to Be Soup (A Play on Sundubu Soup)

Thu, 23 Oct 2008 19:09:04 -0400

I love Korean sundubu jjigae or suundubu chigae soup. I love it so much that I can eat it practically everyday with different combination of ingredients I have on hand as long as there is some silken or regular tofu (can't use firm Chinese style tofu for this). It is normally made with sliced pork and clams along with soft tofu, garlic, kimchi, green onion, kochugaru or kochukaru (Korean style crushed red pepper powder). This is not an authentic version - it is a very mild tasting without the added sliced pork or clams. You can certainly make this vegetarian and not add meatballs or egg on top, but I like to add whatever I have available in my refrigerator or freezer, such as meat balls, spinach, zucchini, etc to the soup. This soup really needs the Korean crushed red chili pepper powder known as kochugaru/kochukaru, but if you cannot locate it, you can certainly crush either Korean, Japanese or Thai red chili peppers in a pinch. I have added a picture of the bag of Korean kochugaru/kochukaru I use for making this soup in one of my photos. This is such a mild version of sundubu that almost anyone can eat it and you don't have to be a Korean to enjoy. I normally use some Japanese dashi or dashida (Korean beef version) to this, but to make it more compatible for vegetarians, I omitted. Normally jjigae and Japanese nabe soups are cooked in earthen pots on top of the burner. But, you can certainly use a small pot large enough to hold the ingredients with a lid. -- posted by Rinshinomori

Asian Vegetable Beef Soup

Fri, 17 Apr 2009 16:49:35 -0400

I found this recipe and had to try it. We are crazy about Korean food and this has alot of the same flavors! -- posted by Mika G.

Korean Dumpling Soup

Fri, 01 May 2009 03:10:34 -0400

Korean mandoo dumplings are pretty much like gyoza dumplings, so that's what used here. Homemade stock is important when there are only a few ingredients, unless you really like a particular boxed or canned stock. -- posted by Debbie R.

Korean Chicken Soup

Fri, 29 May 2009 02:02:03 -0400

Food & Wine Magazine, December 2008 edition - Perfecting Chicken Soup, recipe by Grace Parisi. It is a deeply flavorful broth and we enjoyed it ever so much :) and have even put it on the menu at our Cafe Ponce. We serve this with a salad, homemade bread or some sort of biscuits (I know) but the residents' like biscuits and we use different recipes to see which they prefer. We also had to make a few changes with the soup but that is when we are making it for the whole home, as we have chicken soup twice a day! When we make it for the Cafe - it is the real thing. It also works on colds like Jewish Penicillin ;) -- posted by Manami

Kona K's Korean Chicken Ginseng Soup (Samgyetang)

Thu, 11 Jun 2009 01:55:52 -0400

Korean version of chicken soup -- incredibly satisfying and healthy. -- posted by Kona K

Kimchi Chi-Gae (Kimchi Soup)

Mon, 26 Oct 2009 13:16:26 -0400

I'm not much of a fan of chicken noodle soup when I have a cold but I do need to add liquids to my body when I am sick so I make a quick batch of this soup and it helps to open my nasal passages as well as easing my congestion. -- posted by Celticevergreen

Grandma's Rainy Day Kimchi Noodle Soup

Tue, 08 Dec 2009 12:11:01 -0500

This is a variation of another dish my grandmother made when she stayed with us. Dont let the number of ingredients freak you out. Theyre mostly seasoning and spices and not a lot of chopping, mincing, or dicing. Bok choy and shitake mushrooms are two of my favorite vegetables and I added these two items to the recipe. I also switched out the anchovies broth for water and added dashida, which is a soup stock that comes in anchovy, clam or beef flavors. I use beef dashida. -- posted by yobodish