I’ve attached a video for every recipe below from my favorite home cooks.
Korean soups are a tasty way to warm up on chilly days. They come in many types, from light broths to hearty stews. You can make Korean soups at home with simple ingredients like chicken, beef, veggies, and spices.
These soups are packed with flavor and good for you too. Some popular ones are kimchi jjigae, a spicy stew made with aged kimchi, and samgyetang, a ginseng chicken soup. Whether you want a quick meal or a comforting dish, Korean soups are worth trying.
Samgyetang (Ginseng Chicken Soup)
Ingredients:
- 1 whole young chicken
- 1/2 cup glutinous rice
- 2 ginseng roots
- 2 jujubes (dried red dates)
- 8 garlic cloves
- 2 green onions
- Salt to taste
Instructions:
Rinse the chicken and rice.
Stuff the chicken with rice, 1 ginseng root, 1 jujube, and 4 garlic cloves.
Place the chicken in a pot and add 8 cups of water.
Add remaining ingredients to the pot.
Bring to a boil over medium-high heat.
Reduce heat and simmer for 1 hour.
Skim off any foam that forms.
Season with salt before serving.
Enjoy your hot, nourishing samgyetang!
Seolleongtang (Beef Bone Soup)
Ingredients:
- 4-5 lbs beef bones (shank, marrow, knuckle)
- 1 lb beef brisket
- 14 cups water
- Salt to taste
- Green onions, chopped (for garnish)
Instructions:
Soak bones and beef in cold water for 20 minutes. Rinse well.
Boil water in a large pot. Add bones and beef. Boil for 10 minutes.
Remove bones and beef. Rinse under cold water.
Return bones and beef to the pot. Add fresh water.
Bring to a boil, then reduce heat to medium. Cover and simmer for 3-5 hours.
Remove beef and set aside. Continue simmering bones for another 3-5 hours.
Strain the broth. Slice the beef.
Season with salt to taste. Serve hot with sliced beef and green onions.
Yukgaejang (Spicy Beef Soup)
Ingredients:
- 1 pound beef brisket
- 8 cups water
- 1/2 cup soy sauce
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 2 cups bean sprouts
- 2 green onions, chopped
- 1 cup fernbrake (gosari)
- Salt and pepper to taste
Instructions:
Boil beef in water for 90 minutes. Remove and shred.
In the pot, mix shredded beef, soy sauce, sesame oil, garlic, and gochugaru. Cook for 5 minutes.
Add 8 cups water and bring to a boil.
Add bean sprouts, green onions, and fernbrake. Simmer for 20 minutes.
Season with salt and pepper to taste.
Serve hot with rice.
Galbitang (Beef Short Rib Soup)
Ingredients:
- 2 lbs beef short ribs
- 1 Korean radish, cut into chunks
- 1 onion
- 4 cloves garlic
- 1 inch ginger
- 4 green onions
- Salt to taste
Instructions:
Soak the short ribs in cold water for 1 hour to remove blood.
Rinse the ribs and place them in a large pot with fresh water.
Add the radish, onion, garlic, and ginger. Bring to a boil.
Reduce heat and simmer for 2 hours until the meat is tender.
Remove the onion and transfer the ribs and radish to a bowl.
Strain the broth and skim off any fat.
Return the ribs and radish to the broth. Add salt to taste.
Garnish with chopped green onions before serving.
You can enjoy this hearty soup with a side of rice for a comforting meal.
Tteokguk (Rice Cake Soup)
Ingredients:
- 4 cups beef broth
- 2 cups sliced rice cakes
- 1/2 lb thinly sliced beef
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 egg, beaten
- 1 sheet roasted seaweed, crumbled
- Salt and soy sauce to taste
Instructions:
Soak rice cakes in cold water for 20 minutes, then drain.
Bring beef broth to a boil in a large pot. Add garlic and simmer for 5 minutes.
Add beef slices and cook until no longer pink.
Add rice cakes and simmer for 2-3 minutes until soft.
Slowly pour in beaten egg, stirring gently.
Season with salt and soy sauce to your liking.
Serve hot, topped with green onions and crumbled seaweed.
Enjoy your comforting bowl of tteokguk!
Manduguk (Dumpling Soup)
Ingredients:
- 20-25 frozen dumplings (mandu)
- 5 cups chicken broth
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- Salt and pepper to taste
- 2 eggs, beaten
- 2 green onions, sliced
- 1 teaspoon sesame oil
- Dried seaweed (optional, for garnish)
Instructions:
Bring the broth to a boil in a pot. Add garlic, soy sauce, salt, and pepper.
Add frozen dumplings to the boiling broth. Cook for about 5 minutes until they float.
Slowly pour beaten eggs into the soup in a thin stream, stirring gently.
Add green onions and sesame oil. Cook for another minute.
Serve hot in bowls. Garnish with dried seaweed if desired.
Miyeok Guk (Seaweed Soup)
Ingredients:
- 15g dried seaweed (miyeok)
- 120g beef chuck, sliced
- 4 cups water
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- Salt to taste
Instructions:
Soak seaweed in water for 10 minutes. Rinse and cut into bite-sized pieces.
In a pot, sauté beef in sesame oil until browned.
Add garlic and cook for 30 seconds.
Pour in water and bring to a boil. Reduce heat and simmer for 15 minutes.
Add seaweed and soy sauce. Simmer for 5 more minutes.
Season with salt to taste.
Serve hot and enjoy your homemade Miyeok Guk!
Gamjaguk (Potato Soup)
Ingredients:
- 1 pound beef, thinly sliced
- 2 large potatoes, sliced
- 1 block of tofu, cubed
- 2 green onions, chopped
- 6 cups water
- 2 cloves garlic, minced
- 2 tablespoons soup soy sauce
- Salt and pepper to taste
Instructions:
Mix the beef with soup soy sauce and garlic.
Sauté the beef in a pot until brown.
Add water and bring to a boil. Skim off any foam.
Add potatoes and simmer for 10 minutes.
Add tofu and cook for 5 more minutes.
Season with salt and pepper.
Stir in green onions and cook for 1 minute.
Serve hot and enjoy your tasty Gamjaguk!
Kongnamul Guk (Soybean Sprout Soup)
Ingredients:
- 120g soybean sprouts
- 4 1/2 cups Korean soup stock
- 1 Tbsp sliced green onion
- 1/2 tsp minced garlic
- 1/2 tsp fine sea salt
- 1/2 cup cooked rice (optional)
Instructions:
Rinse the soybean sprouts and remove any discolored ones.
Bring the soup stock to a boil in a pot.
Add the soybean sprouts and garlic to the boiling stock.
Reduce heat and simmer for 5-7 minutes until sprouts are tender.
Season with salt to taste.
Sprinkle sliced green onions on top before serving.
For a heartier meal, add cooked rice to your bowl before pouring in the hot soup.
Bukeoguk (Dried Pollock Soup)
Ingredients:
- 1 cup dried pollock, shredded
- 4 cups water
- 1/2 cup radish, sliced
- 1/2 cup tofu, cubed
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions:
Soak dried pollock in water for 10 minutes. Drain and set aside.
Heat sesame oil in a pot. Add garlic and pollock, stir-fry for 2 minutes.
Pour in water and add radish. Bring to a boil, then simmer for 5 minutes.
Add tofu and soy sauce. Cook for another 5 minutes.
Season with salt and pepper.
Garnish with green onions before serving.
Eomuk Guk (Fish Cake Soup)
Ingredients:
- 8 cups water
- 1 pound fish cakes, sliced
- 1 small radish, cubed
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- Salt to taste
- Green onions, chopped (for garnish)
Instructions:
Boil water and radish in a pot for 15 minutes.
Add garlic, soy sauce, and rice wine. Stir well.
Add fish cakes and simmer for 3-5 minutes until soft.
Taste and add salt if needed.
Serve hot, garnished with green onions.
Kimchi Jjigae (Kimchi Stew)
Ingredients:
- 2 cups kimchi, chopped
- 1/2 lb pork belly, sliced
- 1 block tofu, cubed
- 1/4 cup kimchi juice
- 2 cups water or broth
- 2 green onions, sliced
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp gochujang (Korean red pepper paste)
- 1 tsp minced garlic
- 1 tsp sugar
- 1 tbsp soy sauce
Instructions:
In a pot, cook kimchi and pork over medium heat for 5 minutes.
Add water, kimchi juice, gochugaru, gochujang, garlic, sugar, and soy sauce. Bring to a boil.
Reduce heat and simmer for 20 minutes.
Add tofu and cook for another 5 minutes.
Sprinkle green onions on top before serving.
Enjoy your homemade kimchi jjigae!
Soondubu Jjigae (Soft Tofu Stew)
Ingredients:
- 1 package soft tofu
- 1/2 cup kimchi, chopped
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 2 cloves garlic, minced
- 2 green onions, sliced
- 1/4 pound pork belly, sliced thin
- 2 cups anchovy stock or water
- 1 tablespoon soy sauce
- 1 egg (optional)
Instructions:
Heat a pot over medium heat. Add pork belly and cook until lightly browned.
Add garlic and white parts of green onions. Stir-fry for 30 seconds.
Add kimchi and gochugaru. Cook for 1-2 minutes until fragrant.
Pour in anchovy stock or water. Bring to a boil.
Gently add soft tofu in large chunks. Simmer for 5 minutes.
Stir in soy sauce. Taste and adjust seasoning if needed.
Crack an egg into the stew if desired. Let it cook for 1 minute.
Garnish with green onion tops and serve hot with rice.
Budae Jjigae (Army Stew)
Ingredients:
- 1/2 cup kimchi, chopped
- 4 oz Spam, sliced
- 4 oz hot dogs, sliced
- 2 cups chicken broth
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp gochujang (Korean red pepper paste)
- 1 package instant ramen noodles
- 2 green onions, chopped
- 1/2 cup baked beans
- 2 slices American cheese
Instructions:
Put kimchi, Spam, and hot dogs in a pot.
Mix chicken broth, gochugaru, and gochujang. Pour over ingredients.
Bring to a boil, then lower heat and simmer for 10 minutes.
Add ramen noodles and cook for 3 minutes.
Top with green onions, baked beans, and cheese slices.
Serve hot and enjoy your tasty Army Stew!
Sigeumchi Doenjang Guk (Spinach Soybean Paste Soup)
Ingredients:
- 1 bunch spinach, washed and chopped
- 3 tablespoons soybean paste (doenjang)
- 4 cups water
- 1/2 pound clams, cleaned
- 2 cloves garlic, minced
- 1 green onion, chopped
- 1 teaspoon sesame oil
Instructions:
In a pot, mix soybean paste with water and bring to a boil.
Add clams and garlic. Cook for 3-5 minutes until clams open.
Toss in spinach and green onion. Simmer for 1 minute.
Drizzle sesame oil on top before serving.
Enjoy your warm, comforting soup!
Baechu Doenjang Guk (Cabbage Soybean Paste Soup)
Ingredients:
- 1/2 head cabbage, chopped
- 3 tablespoons doenjang (Korean soybean paste)
- 4 cups water
- 2 green onions, sliced
- 2 cloves garlic, minced
- 8 dried anchovies (optional)
- 2 pieces dried kelp (optional)
- Salt and pepper to taste
Instructions:
Combine water, anchovies, and kelp in a pot. Boil for 15 minutes, then strain.
Add doenjang to the broth and mix well.
Add chopped cabbage and bring to a boil.
Reduce heat and simmer for 15-20 minutes until cabbage is soft.
Add green onions and garlic. Cook for 5 more minutes.
Season with salt and pepper if needed.
Serve hot with rice.
Honghap Miyeok Guk (Seaweed Soup With Mussels)
Ingredients:
- 1 oz dried miyeok (seaweed)
- 1 lb mussels
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 8 cups water
- Salt to taste
Instructions:
Soak miyeok in cold water for 10-20 minutes. Rinse and drain.
Clean mussels in salt water for 30 minutes. Rinse well.
Sauté miyeok with sesame oil, soy sauce, and garlic for 4-5 minutes.
Add water and bring to a boil. Reduce heat and simmer for 25 minutes.
Add mussels and cook until they open, about 3-5 minutes.
Season with salt if needed. Serve hot and enjoy your homemade soup!
Dakgaejang (Spicy Chicken Soup)
Ingredients:
- 1 pound chicken, cut into bite-sized pieces
- 8 cups chicken broth
- 2 cups sliced leeks
- 1 cup sliced mushrooms
- 4 tablespoons gochugaru (Korean red pepper flakes)
- 2 tablespoons minced garlic
- 1 tablespoon gochujang (Korean red pepper paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt to taste
Instructions:
In a large pot, bring chicken broth to a boil. Add chicken and simmer for 10 minutes.
Mix gochugaru, garlic, gochujang, soy sauce, and sesame oil in a small bowl.
Add leeks and mushrooms to the pot. Cook for 5 minutes.
Stir in the spice mixture. Simmer for another 5 minutes.
Taste and add salt if needed.
Serve hot and enjoy your spicy chicken soup!
Jeongol (Korean Hot Pot)
Ingredients:
- 1 pound thinly sliced beef
- 1 cup soy sauce
- 1/4 cup sugar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 onion, sliced
- 2 carrots, julienned
- 1 cup mushrooms, sliced
- 1 package glass noodles
- 6 cups beef broth
- Green onions for garnish
Instructions:
Mix soy sauce, sugar, sesame oil, and garlic in a bowl.
Marinate the beef in half the mixture for 30 minutes.
Arrange vegetables and noodles in a large pot.
Place marinated beef on top.
Pour in beef broth and remaining marinade.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Serve hot, garnished with green onions.
You can adjust ingredients to your taste. Enjoy your homemade Korean hot pot!
Mul Naengmyeon (Cold Noodle Soup)
Ingredients:
- 4 servings Korean buckwheat noodles
- 4 cups chilled beef broth
- 1/2 cucumber, julienned
- 1 Asian pear, thinly sliced
- 2 hard-boiled eggs, halved
- 1/2 cup cooked beef, thinly sliced
- 2 tbsp vinegar
- 1 tsp sugar
- Mustard and hot pepper paste for serving
Instructions:
Cook noodles according to package directions. Rinse with cold water and drain.
Mix broth with vinegar and sugar. Taste and adjust seasoning.
Divide noodles among 4 bowls. Pour chilled broth over noodles.
Top each bowl with cucumber, pear, egg, and beef slices.
Serve with mustard and hot pepper paste on the side.
Mix everything together before eating. Enjoy your refreshing cold noodle soup!
Dduk Guk (Rice Cake Soup With Beef Broth)
Ingredients:
- 1 pound sliced rice cakes
- 1/2 pound beef brisket
- 1 onion
- 2 cloves garlic
- 2 green onions
- 8 cups water
- 2 tablespoons soy sauce
- 1 egg
- Salt and pepper to taste
- 1 teaspoon sesame oil
Instructions:
Soak rice cakes in cold water for 20 minutes.
In a large pot, boil beef, onion, and garlic in water. Reduce heat and simmer for 1 hour.
Remove beef, shred it, and set aside. Strain the broth.
Bring broth to a boil, add rice cakes and cook for 5-7 minutes until they float.
Add shredded beef and soy sauce. Simmer for 2 minutes.
Slowly pour in beaten egg, stirring gently.
Add sesame oil, salt, and pepper.
Garnish with chopped green onions and serve hot.
Haejangguk (Hangover Soup)
Ingredients:
- Beef bones or chuck
- Napa cabbage
- Korean radish
- Soybean sprouts
- Green onions
- Garlic
- Gochugaru (red pepper flakes)
- Soy sauce
- Salt and pepper
Instructions:
Soak beef bones in cold water for 1 hour. Drain and rinse.
Boil bones in a large pot of water for 4 hours. Skim off any foam.
Cut cabbage, radish, and green onions into bite-sized pieces.
Add vegetables to the broth. Simmer for 20 minutes.
Season with garlic, gochugaru, soy sauce, salt, and pepper.
Add soybean sprouts and cook for 2 more minutes.
Serve hot in bowls. Add extra green onions on top if you like.
Jjambbong (Spicy Seafood Noodle Soup)
Ingredients:
- 1 lb mixed seafood (mussels, clams, shrimp, squid)
- 1/4 lb pork, sliced
- 2 cups napa cabbage, chopped
- 1 onion, sliced
- 1 carrot, julienned
- 1 zucchini, sliced
- 2 tbsp gochugaru (Korean red pepper flakes)
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 6 cups chicken broth
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- Salt to taste
- Cooked noodles
Instructions:
Heat oil in a large pot. Add garlic and ginger, cook for 30 seconds.
Add pork, stir-fry until nearly cooked.
Toss in vegetables, cook for 2 minutes.
Sprinkle in gochugaru, stir well.
Pour in broth, bring to a boil. Simmer for 5 minutes.
Add seafood and soy sauce. Cook until seafood is done, about 2-3 minutes.
Taste and add salt if needed.
Place cooked noodles in bowls, ladle the hot soup over them.
Serve your spicy jjambbong immediately and enjoy!
Banchan Guk (Side Dish Soup)
Ingredients:
- 4 cups water
- 1 cup soybean sprouts
- 2 cloves garlic, minced
- 1 green onion, chopped
- 1 tsp soy sauce
- 1/2 tsp salt
- 1/4 tsp sesame oil
Instructions:
Rinse soybean sprouts and remove any bad ones.
Bring water to a boil in a pot. Add soybean sprouts and cook for 3-4 minutes.
Add garlic, green onion, soy sauce, and salt. Simmer for 2 minutes.
Turn off heat and stir in sesame oil.
Serve hot in bowls. Enjoy your homemade banchan guk!
Jatjuk (Nutritious Rice Porridge)
Ingredients:
- 1/2 cup short-grain rice
- 1/4 cup pine nuts
- 3 cups water
- 1/2 teaspoon salt
- Optional: pinch of sugar
Instructions:
Soak rice in cold water for 1 hour, then rinse and drain.
Rinse pine nuts and drain.
Blend rice, pine nuts, and 1 cup of water until smooth.
Pour mixture into a pot with remaining water. Bring to a boil.
Reduce heat and simmer for 40-45 minutes, stirring often.
Add salt and stir for 1 minute until porridge thins slightly.
Serve hot. You can add a pinch of sugar if desired.