Gulguk (Oyster Soup)
Oysters (gul, 굴) are widely used in Korean cuisine. They are delicious with bossam, and in so many other dishes such as jjigae, hot pot, pajeon, rice, kimchi, musaengchae, etc. Oysters take these dishes to the next level of flavor. Oysters are also great in soups!
Slow Cooker Chicken Soup with Napa Cabbage
This slow cooker version of a Korean chicken soup is so easy to make! It’s called dak baechu guk (닭배추국). Dak (닭) is chicken, baechu (배추) is napa cabbage, and guk (국) is soup. Baechu guk is usually made with beef broth or anchovy broth, and sometimes flavored with doenjang (fermented soybean paste). It also works very well with chicken broth!
Baechu Doenjang Guk (Soybean Paste Soup)
Doenjang, fermented soybean paste, is a staple Korean condiment and used as a base for stew or soup. As with doenjang jjigae (stew version), doenjang guk (soup) is also one of the most representative Korean home cooked dishes.
Soupy Tteokbokki (Spicy Braised Rice Cake)
This tteokbokki recipe gives you extra broth that’s spicy and slightly thick. You can enjoy it like a soup along with the chewy rice cakes and other additions such as boiled eggs and ramen noodles. Very delicious and comforting!