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Four-season Nourishing Seolleongtang (Ox Bone Soup)

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.

  • Rice is often added directly to the soup before eating. At restaurants, upon a customer’s order, rice is placed in a bowl and the hot soup is poured over the rice to heat it up.
  • You can add noodles and slices of boiled meat, and pour the soup over them. You need to add salt, pepper, or chopped green onions when eating. Seolleongtang tastes more delicious with ripe kkakdugi (radish kimchi).

Sundae Gukbap (Korean Blood Sausage Rice Soup) is a Popular Dish that is Cheap and Nutritious

Sundae gukbap is a kind of soup that was created to provide lacking nutrients in old times when meat was scarce.

Sundae Gukbap
  • Sundae (Korean Blood Sausage) is a traditional Korean food that uses animal blood, so it is a good source of iron and is considered a wholesome, nutritious food.
  • In general, sundae, pig’s head meat and intestines, and bone stock are put in a bowl and boiled. Condiments are served on the side.
  • Salted Shrimp or salt can be added to increase the flavor. Condiments and black pepper can be added according to personal taste. Korean chive kimchi goes well with this soup.

Gamjatang (Pork Bone Stew) is a Spicy Stew that is Eaten When It Is Cold Out

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.

  • This soup is made with less pricey pork backbone, potatoes, dried vegetables, perilla leaves, sesame leaves, green onion, and garlic to season. The nutty taste of potatoes, which absorb the flavors of the bone, are very good.
  • Pork backbone contains a lot of protein, calcium, and vitamin B1, so it is good for the growth of children, and it is known to be a stamina food for men, a low-calorie dish for women, and an anti-aging, osteoporosis-preventing food for the elderly.

Nutritious Food Yukgaejang (Spicy Beef Soup)

Yukgaejang has been a nourishing summer food since olden times.

  • This soup can be eaten without any side dishes due to its rich, spicy flavor. It goes well with rice.
  • Each region and each home has their own unique recipe and uses different ingredients. Seoul-style Yukgaejang uses only the strips of beef brisket and head meat, and green onions.
  • Any seasonal vegetables can be used to make this spicy soup.

Samgyetang (Ginseng Chicken Soup), Fight Heat with Fire

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

  • This dish is a favorite Korean among foreigners who visit Korea.
  • It consists of a well-boiled chicken stuffed with sweet rice, garlic, Korean ginseng, and jujubes.
  • While eating samgyetang, people may look hot as they sweat a lot, but in fact, they may feel refreshing as tender meat and warm soup make the inner body feel refreshing.

Kimchi Jjigae (Kimchi Stew)is an indispensible Korean dish

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.

Kimchi Jjigae
  • This dish is often cooked in Korean homes because it is easy to make and easy to get the ingredients for it.
  • Pork and tuna can be used in the making of this stew.
  • Freshly-made kimchi does not produce a stronger flavor. As such, fermented, ripe kimchi is recommended.

Koreans’ popular soup, Doenjang Jjigae (Soybean Paste Stew)

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.

Doenjang Jjigae
  • An earthenware pot is recommended to keep this dish from getting burnt while it is being cooked and to help keep the food warm for long hours.
  • Gang doenjang jjigae is a variation of doenjang jjigae, and has a stronger flavor than regular doenjang jjigae. To make gang doenjang jjigae, place doenjang jjigae in a small earthenware pot, put the pot in a rice pot, and boil over a weak heat for a short time before serving.