Bean Paste Soup (Dwanjang-Kuk)

Recipe: Bean Paste Soup (Dwanjang-Kuk)

Dwanjang-Kuk

Summary: Bean paste soup is a very commonly served soup in Korean dining. Bean paste has high protein and spinach has full of good Vitamins.

Ingredients

  • Soup Base Anchovies 5
  • Korean Bean Paste (Dwanjang) 2 T
  • Minced Garlic 1t
  • Spinach 1/2 bundle
  • Diced tofu 1/2 cup

Instructions

  1. Boil 6 cups of water and add anchovy in a pot for 10 minutes and make anchovy soup
  2. Take the anchovies out.
  3. Add 2 T of Bean Paste in to the soup and boil it for 2 minutes.
  4. Add minced garlic, tofu and spinach to the soup and boil it for another 3 minutes.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Oyster Soup (Gul Guk)

Recipe: Oyster Soup

samgepsal

Summary: I don’t think Oyster Soup is common in most of families, but my grandma used to make it and I still love it. If you are a seafood lover, you will enjoy Oyster soup. You can feel fresh flavor of oysters.

Ingredients

  • Oysters without shell 8-10
  • Radish 1/3
  • Chopped green onion 2T
  • Salt 1/2 T
  • Soy sauce 1t
  • Pepper 1/5
  • 4 cups of water

Instructions

  1. Cut the radish into thin 2-inch long strips
  2. Boil them for 10 minutes
  3. Add the oysters and cook for another 5 minutes
  4. Add the salt, soy sauce, pepper and green onion to the soup and boil it for 2 more minutes.
  5. Serve with rice

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 2

Cucumber Cold Soup (Naeng Guk)

Recipe: Cucumber cold soup (오이냉국)

cucumber cold soup

Summary: Summer in Korea is very hot and humid. There are many cold soups and cold dishes are popular to cool down summer heat. Cucumber cold soup (오이냉국) is one of my favorite summer soup. Here is how I make it.

Ingredients

  • Cucumber 1/2
  • Salt 1/2T
  • Minced Garlic 1t
  • Sliced Red Chili 1/2
  • Cold Water 3 Cups
  • Sugar 1t
  • Salt 1t (for soup)
  • Soy sauce 1T
  • Vinegar 2T
  • Sesame oil a few drops

Instructions

  1. Cut a cucumber into 2mm slices, toss with 1/2 T of salt and 1t of minced garlic and mix them well in a bowl
  2. Squeeze water out from the sliced cucumber after 10 minutes
  3. Make the soup with 3 cups of cold water, 1 teaspoon of sugar, 1 teaspoon of salt, 2 tablespoon of vinegar, and 1 tablespoon of soy sauce.
  4. Toss the cucumber slices in the soup
  5. Add thinly sliced red chili
  6. Refrigerate soup before serving.

Preparation time: 25 minute(s)

Number of servings (yield): 2

Kimchi Chigae

Recipe: Kimchi Chigae (김치찌게)

Summary: Kimchi Chigae is a spicy hot pot made with leftover Kimchi.

Ingredients

  • 2t sesame oil
  • 1/2 pound of pork stew meat, cut into cubes or strips
  • 1 package of firm tofu, cut in cubes
  • 2 – 3 cups of fermented Kimchi
  • 2t soy sauce
  • 1t sugar
  • 1t minced garlic
  • 1t chopped green onion
  • 3 cups of water

Instructions

  1. Saute the pork in sesame oil in a pot for a few minutes
  2. Add the kimchi to the post and saute for 5 minutes.
  3. Add 1/2 cup of Kimchi juice and 3 cups of water
  4. Add tofu, soy sauce, minced garlic and sugar.
  5. Boil it for 10 minutes, add green onions at the very end
  6. Serve with steamed rice.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 2

Korean Seaweed Soup (Miyeok Guk)

Recipe: Seaweed Soup (미역국)

Summary: Seaweed is effective at stimulating healthy milk production in nursing moms. Seaweed is also believed to be an excellent blood cleanser.

Ingredients

  • 1 (1 ounce) dried seaweed
  • 1/4 pound beef top sirloin, minced
  • 2 teaspoons sesame oil
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon salt, or to taste
  • 6 cups water
  • 1 teaspoon minced garlic

Instructions

  1. Soak dried seaweed in water. When it gets dehydrated, drain seaweed and cut into 2-inch pieces.
  2. Heat a pot over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute.
  3. Add seaweed to the pot and and stir
  4. Add the remaining 1 tablespoon soy sauce; cook for 1 more minute, stirring frequently.
  5. Pour in 2 cups of water, and bring to a boil.
  6. Stir in garlic and remaining 4 cups of water. Bring to a boil, cover, and reduce heat.
  7. Simmer for 20 minutes. Season to taste with salt.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4