Seolleongtang is Korea’s most popular soup favored by both young and old all year round. It is made by boiling down a cow’s bones, feet, head, internal organs, beef brisket, and beef shank. The word seolleongtang stems from Seonnongtang, which refers to the soup boiled at Seonnongdan. Later, the word seonnongtang changed to seolleongtang.
Sundae gukbap is a kind of soup that was created to provide lacking nutrients in old times when meat was scarce.
Gamjatang originated in Jeolla-do, which used to be famous for its pig farming during the Three Kingdoms Period when Goguryeo, Baekje, and Silla were competing against each other to rule the Korean Peninsula, but it later was transmitted to other parts of the country.
Yukgaejang has been a nourishing summer food since olden times.
As the weather gets hotter, people lose some of their energy. Thus, it becomes a priority to replenish it. Samgeytang is one of the most representative and healthy dishes in Korea
People came up with this dish after getting tired of eating raw kimchi or kimchi that was too ripe.
soybean paste (bean paste) or red pepper paste can be added to this dish to produce a rich flavor. Instead of dried anchovies, pork or ribs can be used to make the stew more nutritious, particularly in the winter time.
Doenjang jjigae is one of Koreans’ favorite soups.
Tofu, vegetables, seafood, and meat are used to make this stew, but seasonal ingredients are used for variation: green chilies in the summer, mushrooms in the fall, and fried vegetables in winter.