Daseulgi Haejangguk (다슬기해장국) is a Korean hangover soup (haejangguk, 해장국) featuring freshwater snails (daseulgi, 다슬기) as its primary ingredient in a light,清爽, and often slightly spicy broth. This variation of
Hwangtae Miyeokguk (황태미역국) is a comforting and nutritious Korean soup combining dried pollack (hwangtae, 황태) with seaweed (miyeok, 미역) in a clear and savory broth. This variation of the classic
Hwangtae Guk (황태국) is a comforting and restorative Korean soup featuring dried pollack (hwangtae, 황태) in a clear and savory broth. This dish is highly regarded for its mild yet
Mukuenji Haejangguk is a beloved Korean dish that translates to “aged kimchi hangover soup.” It’s a hearty and flavorful soup that’s perfect for a comforting meal, especially after a night
Jeonbokmiyeokguk(Abalone Seaweed Soup) is a popular Korean dish renowned for its rich, savory flavor and nutritional benefits. This soup is a perfect combination of tender abalone and the umami-packed seaweed.
Tteokguk is a beloved Korean dish, especially during the Lunar New Year. It’s traditionally believed that eating a bowl of tteokguk on New Year’s Day adds a year to your
Seonggemiyeokguk is a Korean seafood soup that’s renowned for its rich, creamy texture and delicate flavor. It’s a specialty of Jeju Island, where fresh sea urchin roe is readily available.
Galchiguk is a delicious Korean fish soup that features hairtail, a long, silvery fish. It’s a popular dish, especially in coastal regions like Jeju Island. Key Ingredients: How to Make
Ppyeohaejangguk is a hearty Korean soup made by simmering pork bones in a rich broth, along with various vegetables and ingredients such as radish leaves, blood clots, and bean sprouts.
Deumbukguk is a traditional Korean soup made primarily from a type of seaweed called deumbugi or channeled wrack. This unique seaweed is abundant in the southwestern coastal regions of Korea,
