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Korean soups and stews

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By Bernard Rowan

It's winter in much of the Northern Hemisphere, and despite the growing effects of global climate change, it's cold. In Chicago, we experienced a polar vortex with some of the coldest temperatures on record last week. I also traveled through parts of South Dakota and Iowa that had even colder temperatures and blizzard conditions. Amid all this, I found myself wanting to take some wonderful Korean bowls of soup, and I did so. Let's discuss delicious Korean soups and stews.

I love "seolleongtang," a soup made by boiling beef bones until the broth gets a milky appearance. Flavored with thin noodles, green onions and perhaps some chili flake, it's a perfect soup to enjoy any time of year, but especially when it's cold. It's also served with "kkakdugi," radish kimchi, a delicious and hearty complement. Go easy on the flake salt that's usually placed out to put on the meat. The soup's own flavor satisfies, as does the delicious beef.

I make a good "doenjang jjigae," which is soybean paste soup. The broth often is made from small fish and then the soup........

© The Korea Times