Savor the Season: Hearty Korean Recipes to Keep You Warm

November 4, 2024

Time to read 4 min

When you think of soup, you might picture a comforting bowl of chicken noodle or perhaps a hearty minestrone. But in Korea, soup—or “tang” and “guk,” depending on the formality of the context—holds a special place in culinary tradition. With roots tracing back to ancient hunting and farming communities, soup became a way for families to share meals and maximize resources, turning simple ingredients into satisfying dishes.

Serious Eats / Vicky Wasik

The Heart of Korean Soups

Among the myriad of soups in Korea, soybean paste soup, seaweed soup, and yukgaejang are staples in many households, often appearing on the table at least twice a week. Just as kimchi is a beloved dish internationally, these soups are iconic parts of Korean cuisine.

Seaweed Soup: A Nutritional Powerhouse

Let’s start with seaweed soup (miyeok-guk), renowned for its health benefits. Historically mentioned in texts from the Ming Dynasty, seaweed was cherished not only as a food source but also for its medicinal properties. Packed with nutrients, seaweed soup is thought to improve blood circulation and has become a favorite among those seeking beauty and wellness.

In Korea, it’s customary to serve this soup to new mothers as part of their recovery, and it’s also enjoyed on birthdays, symbolizing longevity and good health. The typical recipe involves stir-frying soaked seaweed with beef and sesame oil before adding water and simmering it to create a comforting, nourishing broth. Depending on the region, variations may include chicken or seafood, making it a versatile dish with plenty of options to suit different tastes.

Seaweed Soup (Miyeok-guk) Recipe

Ingredients:

1 cup dried seaweed (miyeok, or wakame)
6 cups beef or chicken broth (or water)
4 ounces beef (flank or brisket), thinly sliced
2 tablespoons sesame oil
2-3 cloves garlic , minced
2 tablespoons soy sauce
Salt , to taste
White rice , for serving (optional)

Instructions:

Soak the Seaweed:
- Rinse the dried seaweed under cold water and soak it in a bowl of water for about 20-30 minutes, until it expands. Drain and cut it into bite-sized pieces.
Prepare the Beef:
- In a pot, heat the sesame oil over medium heat. Add the beef and sauté until it is browned. Then, add the minced garlic and cook for another minute until fragrant.
Add Seaweed and Broth:
- Add the soaked seaweed to the pot and stir for a minute. Then, pour in the broth (or water) and bring to a boil.
Season the Soup:
- Once boiling, reduce the heat and add soy sauce and salt to taste. Let the soup simmer for about 10-15 minutes, allowing the flavors to meld.
Serve:
- Serve hot with a bowl of rice on the side. Seaweed soup is traditionally enjoyed with a sprinkle of sesame seeds on top.

Yukgaejang: A Spicy Sensation

Next up is yukgaejang , a bold, spicy soup that features large chunks of beef brisket, tender vegetables, and a medley of seasonings including chili oil and garlic. Often enjoyed throughout the year, yukgaejang has its origins in the summertime tradition of bosintang, a dish meant to boost metabolism and help cool the body through sweating.

This robust soup is not just delicious but also highly nutritious. Many people can’t resist a steaming bowl of yukgaejang paired with rice, often finding themselves finishing it in no time. The distinct flavors of the beef and vegetables create a rich and satisfying meal that resonates deeply with Koreans and is increasingly loved by those who discover it.

Yukgaejang Recipe

Ingredients:

1 lb (450g) beef brisket (or beef shank)
6 cups water
1 medium onion , quartered
4 cloves garlic , minced
1 tablespoon ginger , minced
2 tablespoons sesame oil
2-3 tablespoons gochugaru (Korean red pepper flakes) (adjust for spice level)
2 tablespoons soy sauce
1 teaspoon salt (adjust to taste)
1 tablespoon ground black pepper
1 cup bean sprouts
1 cup shredded green onions
1 cup fernbrake (gosari) , rehydrated (optional)
1 cup sliced mushrooms (shiitake or enoki are great)
Cooked rice , for serving

Instructions:

Prepare the Broth:
- In a large pot, combine the beef, water, onion, and half of the minced garlic. Bring to a boil and then reduce to a simmer. Cook for about 1.5 to 2 hours until the beef is tender. Skim off any foam that rises to the surface.
Shred the Beef:
- Remove the beef from the pot and let it cool slightly. Once cool, shred the beef into bite-sized pieces and set aside. Strain the broth to remove the onion and any impurities, then return the broth to the pot.
Season the Soup:
- In the pot with the strained broth, add sesame oil, gochugaru, soy sauce, salt, black pepper, and the remaining minced garlic. Stir well to combine.
Add Vegetables:
- Add the shredded beef, bean sprouts, green onions, fernbrake, and mushrooms to the pot. Let it simmer for about 15-20 minutes until the vegetables are cooked through.
Serve:
- Ladle the yukgaejang into bowls and serve hot with steamed rice on the side.

The Allure of Korean Soups

Korean soups are more than just food; they carry stories and traditions that have been passed down through generations. They embody the wisdom of ancestors who made the most of their resources and the warmth of sharing meals with loved ones.

Whether you’re seeking something comforting like seaweed soup or craving the spicy kick of yukgaejang, Korean soups offer a delicious introduction to the country’s rich culinary heritage. So, the next time you want to warm up, consider exploring these flavorful bowls that are sure to bring a taste of Korea to your table!

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