korean soup

A hearty, nourishing soup made with beef short ribs

Galbitang (Beef Short Rib Soup)

short ribs

Korean radish, mu (무)

onion

scallion white parts

garlic

ginger (1-inch rounds)

soup soy sauce

salt and pepper

noodles

scallions (finely chopped)

abalone - optional (See note)

Soak the ribs for 30 minutes in cold water. Drain.

Fill a large pot with enough water to cover the ribs, about 8 cups. Bring water to a boil, and then drop the ribs in. Let it come back to a boil. Continue to boil for 2 to 3 minutes.

Drain the ribs. Wash the ribs under running water. Clean the pot.

Return the ribs back to the pot. Add 13 to 14 cups of water, radish, onion, garlic and ginger. Add 2 tablespoons  of soup soy sauce and 1 teaspoon of salt (use less if your soup soy sauce is dark and more salt). Bring it to a boil. Continue to boil, uncovered, for 30 minutes over high heat.

Reduce the heat to medium. Remove all the vegetables. Transfer the radish to a cutting board. Discard the other vegetables.

Add 2 cups of water. Continue to boil, covered, for about an hour until the meat is tender. Add 1 teaspoon of minced garlic and the optional noodles 3 or 4 minutes before turning the heat off. Cut the radish into thick bite size pieces and add to the soup. Bring everything to a boil again. Salt and pepper to taste. Skim off fat or use a fat separator to remove excess fat. Garnish with the chopped scallions to serve.

This is a Japanese interpretation of Korean Beef Soup with Rice. Just the right amount of chilli from gochujang (Korean red chilli paste) and Kimchi makes this rice soup slightly spicy and sour. Prep Time includes time to marinate the beef strips as I assume that you prepare other ingredients while the beef is marinating.Don&#039;t forget to see the section &#039;MEAL IDEAS&#039; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Korean Beef Soup with Rice (Gukbap)

beef

½ tbsp sesame oil

water

konbu ((5cm x 10cm / 2” x 4”))

1½ tbsp soy sauce

tsp sugar

Salt flavour

Pepper

/ 1.8 ounces kimchi ((note 2))

shallots (diagonally

bean sprouts

garlic chives (cut into 6cm / 2⅜” long pieces)

rice

tbsp gochujang ((Korean chili paste, note 3))

soy sauce

white sesame seeds

Mix all the Marinade ingredients in a bowl. Add the beef strips to the marinade and massage well. Leave for minimum 10 minutes (note 4).

If kimchi vegetables are large, cut into bit size pieces.

Add sesame oil and garlic in a pot, cook until aroma of garlic comes out. Add the marinated beef, including the marinade and cook until the colour of the beef changes.

Add water and konbu and bring it to a boil. Reduce the heat to minimum and remove the konbu. Cook for 10 minutes. Remove scum occasionally as it comes up.

Add Kimchi, shallots and bean sprouts to the pot and cook for 30 seconds. Add soy sauce, sugar, salt and a pinch of pepper. Mix. Taste test and adjust with salt (note 5).

Add garlic chives, then spread the egg over the soup. When the egg is half cooked, turn off the heat, place a lid on to cook the egg with the residual heat of the soup.

Place cooked rice in serving bowls, pour the soup over the rice and sprinkle sesame seeds over.

This rich and savory Budae Jjigae is loaded with spam, sausages, tofu, kimchi, and ramyeon noodles, all simmered in an umami-packed chili broth to pair with a bowl of warm rice. This comforting stew is delightfully simple to put together and makes for the perfect meal to share with your loved ones. 

Easy Budae Jjigae (Korean Army Stew)

oz (1/2 can) spam

oz (2 medium) sausage (hot dogs, bacon, pork belly,

kimchi (sliced, preferrably 2+ weeks old)

onion (sliced)

tofu (soft

rice cakes (thawed if frozen)

mushrooms

green onion (chopped, for garnish)

pack instant ramyeon noodles

cheese

chicken broth (anchovy stock, dashi, or water)

tbsp Gochugaru (Korean chili flakes) (or to taste)

garlic (minced)

tbsp Gochujang (Korean chili paste)

mirin (or 1/2 tbsp sugar)

black pepper

Combine all sauce ingredients in a small bowl.

Assemble the spam, tofu, mushrooms, sausages, rice cakes, onion, and kimchi in a shallow pot. Add the sauce and chicken broth, cover, and bring to a boil over medium-high heat.

When the stew starts to boil, reduce the heat to medium and cook for about 5 minutes. Add the noodles and cheese, and boil for another 3-4 minutes until the noodles are cooked through.

Garnish with green onion and serve with a bowl of steamed rice. Enjoy!

This Tteokguk recipe is quick &amp; easy to make yet loaded with flavor, making it the ultimate comfort meal for the new year. This satisfying dish features soft and chewy rice cakes simmered in beef broth, topped with eggs, green onion, and roasted seaweed to give you a burst of umami in every bite. 

Easy Tteokguk (Korean Rice Cake Soup)

beef brisket

tbsp sesame oil

tsp black pepper

vegetable oil

water (anchovy, dashi, or chicken stock

250 g sliced rice cakes (thawed if frozen)

dumplings (fresh or frozen, optional)

seaweed onion

Prepare the rice cakes by rinsing them in cold water 2-3 times. Strain and set aside. This process helps to remove starch and prevents the rice cakes from sticking together.

In a medium bowl, add beef, soy sauce, sesame oil, garlic, and black pepper. Mix together to combine and set aside.

Heat vegetable oil in a large pot over medium heat and add the beef. Cook for 1-2 minutes until browned, and add water or stock. Skim off any skums, cover, and boil for 15 minutes.

Add rice cakes and optional dumplings, and boil for 3-4 minutes until the rice cakes are tender. Garnish and enjoy!

Learn how to make the best homemade Gukbap. Our healthy Korean rice soup recipe features spicy kimchi, mushrooms, egg &amp; beef brisket.

Spicy Gukbap Korean Beef Soup

lb Beef Brisket

Beef Stock

Sesame oil

Korean pepper powder

Garlic (minced)

Shiitake

tbsp Soy Sauce

tsp Gochujang

tsp Ssamjang

300 g Bean Sprouts

Scallions (finely chopped)

Korean Short Grain Rice

80 g Kimchi (chopped)

tsp Kosher salt

tsp Black pepper

Eggs (beaten)

Sesame seeds

In a large pot or dutch oven, bring brisket to a boil in 7 cups of beef stock. Reduce the heat to medium. Boil beef, covered, until the meat is tender enough for shredding, 60-90 minutes.

Spoon off any visible fat from the beef stock. Remove the meat and let cool. Slice or shred brisket into 3 inch strips.

In a skillet, heat the sesame oil and stir in the red pepper powder. Turn the heat off as soon as the oil starts to turn red and the chili powder takes on a pasty texture.

Add the garlic, sliced onion and mushrooms, stirring with a wooden spoon for 3-5 minutes until vegetables are tender.

Add the shredded beef and soy sauce and stir until fully combined. Add spicy beef mixture to the pot filled with beef stock.

Stir in the gochujang and ssamjang into the soup broth and simmer over medium heat, covered, for 5 minutes.

Add the bean sprouts, scallions, kimchi and cooked rice and boil for another 5 minutes. Add salt and pepper to taste.

Slowly drizzle the eggs over the boiling soup and turn the heat off. Serve immediately sprinkled with sesame seeds.

20 Korean Soup Recipes

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The most flavoursome vegan kimchi soup with a rich broth that's sour, salty and spicy with a lovely sweet aftertaste. You're going to love it so much, it will become a regular recipe for your family.

Vegan Kimchi Soup

olive oil

onion,

garlic,

ginger, grated

kimchi,

brown sugar

Korean chili flakes

whole shiitake

brown enoki mushrooms

small block firm tofu, cubed

wt. oz noodles

tbsp chopped spring onion, to garnish

cilantro,

Heat the oil in

Heat the oil in a large soup pot over medium heat. Add the onions and sautée for about 5 minutes.

Add the garlic, ginger

Add the garlic, ginger and chilli flakes and sautée for another minute.

Add the kimchi, the

Add the kimchi, the soy sauce, the sugar, and shiitake mushrooms, the enoki mushrooms, the tofu and pak choy and cover with the water.

Bring to a boil,

Bring to a boil, then reduce the heat and simmer, covered, for about 30 minutes.

Remove from heat and

Remove from heat and set aside. Cook the noodles according to the pack instructions.

Divide the noodles into

Divide the noodles into two deep bowls. Top up with the kimchi soup. Garnish with spring onion and cilantro. Serve hot and enjoy!

How to make Vegan Kimchi Soup

This healthy Korean Radish Soup or Mu Guk recipe is an easy and satisfying vegan dish of daikon radish in a savory kombu-garlic broth made with green onion, garlic, and sesame seeds.

Korean Radish Soup (Mu Guk)

korean radish (daikon)

tsp sesame oil

water (or vegetable broth)

post-it note sized piece of kelp/dashi kombu

shiitake mushroom

green onions (sliced diagonally)

soy sauce (or coconut aminos)

salt (more

tsp white pepper

vegan "beef" alternative*

sesame seeds

Peel and slice your radish, then dice into triangle shapes.

Bring a pot to medium high heat, add sesame oil and sauté radish for 2-3 minutes, until more translucent in colour. Next add green onions and sauté for another few minutes, until fragrant.

Add your kombu piece, dried shiitake mushroom, garlic and then water or veggie broth. Bring to a boil and let simmer for 12-15 minutes, until radish is tender.

Finally, ad soy sauce and salt to taste and let simmer for 3 minutes before serving.

Garnish with sesame seeds, extra white or black pepper and fresh green onion.

This warm &amp; comforting Soondubu Jjigae is loaded with velvety soft tofu, vegetables, and mushrooms blanketed in a rich and savory broth. This recipe calls for simple ingredients to make the best soft tofu stew in less than 15 minutes in the comfort of your home.

Easy Soondubu Jjigae (Korean Soft Tofu Stew)

green onion (chopped, divided)

onion (diced)

tbsp Gochugaru (Korean chili flakes)

tbsp each soy sauce, hoisin sauce (or oyster sauce)

water (anchovy stock, dashi, or unsalted chicken stock

zucchini (diced)

g mushrooms

(320 g) Korean soft tofu (or regular soft tofu)

chili pepper (chopped, optional)

Heat vegetable oil and sesame oil in a pot over medium heat. Add white parts of green onion and onion and cook until fragrant. Add garlic, gochugaru, soy sauce, oyster sauce, and sugar and mix to combine.

Add water or stock. Once it comes to a boil, add zucchini, mushrooms, and soft tofu. Using a spoon, slice the tofu into large pieces.

Bring to a boil and simmer until the flavors have melded, for about 3-4 minutes. Season with salt to taste, crack an egg, and garnish with green onion and chili pepper if using. Serve with a side of rice and enjoy!

Excellent. I’m allergic to mushrooms so I skip those, and add more gochujaru for spice. One of our faves!

SO GOOD!!! I made this with tonkotsu broth, shittaki mushrooms, zucchini, kimchi, chili pepper, soft tofu, and bean sprouts!! absolutely delicious

I’ve tried more than a few sundubu jigae recipes but this one was the best! So simple and so good. Thank you!

I made this recipe tonight. I wasn't sure what to make for dinner. I added peas, carrots and more yellow onions because I ran out of green onions Onions. It was delicious, very happy with it

Wow, I tried this dish at a restaurant for the first time a couple weeks ago and have been craving it since. Tonight, I followed this recipe exactly and it was amazing!! So easy to follow too, I had to immediately come and write a review. It was as good as the restaurant’s. I used soy sauce, dashi, and enoki mushrooms in my version.

Delicious, and so fast to put together. We had bean sprouts, so we put some in it, along with some kimchi.

This was such a good stew. One of my favorite meals ever. I added more garlic than it calls for because, GARLIC! I also added imitation crab and dried whole shiitake mushroom that I had in the pantry to make it a bit more hearty and it was sublime! 
Did a side of super fermented kimchi with steamed rice to complete the meal. Wow wow wow!

Delicious! Never had this before but saw a post on FB where someone made it and it looked so good I couldn't stop thinking about it. So I found your recipe and tried it. I didn't have Korean chili flakes so used regular chili flakes and forgot to add them until after the water. I didn't have zucchini but added kale added while sauteeing the onions. I didnt have green onion so used exra yellow onion and garlic. I also felt like it should have ginger and a little vinegar so added those as well. Oh, I also added shrimp with the onion, and a little msg on the kale when cooking it down. I didn't have sugar so used my raw honey but waited until the end to try to salvage its benefits. When the stew was done, at first I was so sad that it wasn't red like the picture in your recipe. I suppose because of the regular chili flakes. So I added a little sofrito Still not very red. I was afraid it wouldn't be flavorful. But OH my goodness! It was so delicious!!!! I am so happy and so full! I should have enough for another serving tomorrow! Thank you!!!!

I’ve tried this a couple of times, and it’s so delicious and easy to make! Just wanted to clarify on the recipe card - it says “1 tbsp each soy sauce, hoisin sauce or oyster sauce” in the ingredients list, but the instructions say to add “soy sauce, oyster sauce..” - does this mean I should add 1 tbsp soy sauce AND 1 tbsp oyster sauce? Thanks so much!

Omg, why had I never heard of this before?! Made this and am devouring it as we speak. Especially good with kimchi on top. Thank you for the recipe!

My mom passed when I was younger, so I didn't get to adopt her recipe, but I am so glad I found this. It's so simple and flavorful and makes me feel at home.

Absolutely delicious and easy to make. Perfect! I added kimchi at the end. Next time will try adding beef or shrimp.

So good, happy to be able to make my favorite from Busan at home

My girlfriend loved this so much, she started ovulating immediately. Very good for the hormones.

So easy! Wonderful and tasty for lunch. Helped with my period cramps

This recipe turns out perfectly every time, it’s so delicious! I always add about 1/4 cup per serving of kimchi like the notes suggest.

Good recipe, too bad at cooking to execute

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Top Tags

Galbitang (Beef Short Rib Soup)

Korean Beef Soup with Rice (Gukbap)

Easy Budae Jjigae (Korean Army Stew...

Easy Tteokguk (Korean Rice Cake Sou...

Galbitang (Beef Short Rib Soup)

Spicy Gukbap Korean Beef Soup

20 Korean Soup Recipes

Vegan Kimchi Soup

Korean Radish Soup (Mu Guk)

Easy Soondubu Jjigae (Korean Soft T...

Top 10 korean soup recipes from across the web

The most viewed korean soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Galbitang (Beef Short Rib Soup)

Korean Beef Soup with Rice (Gukbap)

Easy Budae Jjigae (Korean Army Stew...

Easy Tteokguk (Korean Rice Cake Sou...

Galbitang (Beef Short Rib Soup)

Spicy Gukbap Korean Beef Soup

20 Korean Soup Recipes

Vegan Kimchi Soup

Korean Radish Soup (Mu Guk)

Easy Soondubu Jjigae (Korean Soft T...

The most viewed korean soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine