🔍 Discover Food
44 foods found
Samgyetang
삼계탕 · sam-gye-tang
A traditional Korean health food made with a young chicken stuffed with ginseng, jujube, garlic, and simmered until tender, featuring a milky broth and tender chicken meat.
Seolleongtang
설렁탕 · seolleongtang
This is a soup rice dish made with bone broth from beef bones and brisket boiled for a long time until the broth turns white and mild, served with thinly sliced meat, noodles, and rice. The broth itself is lightly seasoned, so it's best to adjust the taste with salt and chopped green onions, and adding a bit of kkakdugi broth enhances its flavor. It is served piping hot in an earthenware pot, so be careful with the first sip.
Sundae-guk (Korean Blood Sausage Soup)
순대국 · sun-dae-guk
A soup dish made by boiling pork intestines and sundae (blood sausage) in pork bone broth, characterized by its milky, rich broth and the chewy texture of the sundae. It is usually eaten with rice mixed in, seasoned to taste with salt or salted shrimp, and topped with perilla seed powder and a spicy seasoning paste.
Mallow Soup
아욱국 · A-uk-guk
A savory soybean paste soup made with mallow as the main ingredient, simmered in anchovy broth with doenjang dissolved into it. The tender cooked mallow and the savory taste of the soybean paste broth are its characteristics.
Eomuk-tang
어묵탕 · eomuk-tang
Eomuk-tang is a soup dish made by boiling fish cakes in anchovy broth, characterized by its light and warm flavor. It is usually seasoned with soy sauce, green onions, and garlic, and additional seasoning can be added at the table with soy sauce or salt, as it may be lightly seasoned.
Duck Soup
오리탕 · ori-tang
A nourishing soup made from simmered duck meat with a rich broth. It is characterized by tender duck meat and deep umami flavor, often enjoyed with rice.
Yukgaejang
육개장 · yuk-gae-jang
A spicy soup dish made with beef, fernbrake, and bean sprouts cooked in hot pepper oil. The broth is rich and spicy, and it tastes even better when eaten with rice.
Chueotang
추어탕 · chueo-tang
A traditional Korean soup made by finely grinding loach and simmering it in a rich broth with dried radish greens and red pepper powder for a spicy taste.
Seafood Stew
해물탕 · hae-mul-tang
A spicy soup dish made by boiling various seafood with chili powder seasoning, typically served in a communal pot for sharing among several people.
Haejang-guk
해장국 · hae-jang-guk
A soup dish made by boiling beef bones and brisket with ingredients such as bean sprouts and greens for a spicy flavor, this dish is great for easing hangovers.
Mussels Soup
홍합탕 · honghap-tang
A Korean soup dish made primarily with mussels, featuring a clear and refreshing broth. The umami of the mussels infuses into the broth, typically seasoned with salt for flavor.
Tail Soup
꼬리곰탕 · kkori-gomtang
A traditional Korean soup dish made by slowly simmering the tail of a cow for a long time, resulting in a rich and milky broth. Enjoy the tender tail meat along with the broth, either by mixing it with rice or eating it alongside.
Beef Knee Cartilage Soup
도가니탕 · do-ga-ni-tang
A soup dish made by boiling beef knee cartilage and bones for a long time to extract a milky and rich broth, characterized by soft and chewy trotters. The broth is lightly seasoned, so add salt and chopped green onion to taste.
Spinach Soup
시금치국 · si-geum-chi-guk
A mild, clear soup made by simmering spinach and tofu in anchovy and kelp broth, an everyday Korean soup dish served alongside rice.
Dried Daikon Greens Soup
시래기국 · si-rae-gi-guk
A savory and mild soup made by slowly simmering siraegi (dried radish greens) in broth with soybean paste dissolved into it, usually eaten with rice.
Fish Cake Broth
오뎅국물 · o-deng-guk-mul
A clear and light soup made by boiling fish cakes, typically enjoyed as a snack or an accompaniment to drinks.
Ogeojiguk
우거지국 · u-geo-ji-guk
A savory and rich soup made by slowly simmering ugeoji (outer cabbage leaves) and beef in broth with soybean paste dissolved into it. It is characterized by the harmonious texture of the tender cooked cabbage leaves and the meat.
Abalone Porridge
전복죽국 · jeonbok-jukguk
A soup dish made by gently boiling abalone and rice, infused with the deep flavor of abalone.
