Soups & Stews

AS DETAILED IN CHAPTER 1, the geography and climate of Korea call for hearty, warming food.  And what could better fit that need than delicious, often spicy soups and stews? 

There are different categories of Korean soups and stews: guk and tang are thinner varieties, more like soup, while jeongol and jjigae are thicker, more like stews. 

See below for recipes that will keep you cozy all winter long—and throughout the year!

Note on the stock: homemade stocks are always better than canned. 

Korean cooking often uses a dried anchovy stock which is very simple to make:

1. boil a dozen plump dried anchovies in 6 cups of water for 10 minutes, then strain. 

1. Substitutions, such as chicken or vegetable stock, while less authentic, can be utilized.