| Koreans eat soup or stew for every meal, which | | | | country too. |
| means they have plenty of variety. A lot of the stews | | | | Kimchi from the north of the country are less spicy |
| are hearty and spicy and the soups might be clear | | | | and less salty than their southern counterparts and |
| broth or miso-based. Korean bean sprout soup is | | | | they do not contain brined seafood. Southern style |
| refreshing and light. It is healthy because it is low in | | | | kimchi uses lots of chilies, salt, and seafood like |
| calories but high in vitamin C. Add some kochukara | | | | fermented anchovy or brined shrimp. |
| (Korean red pepper flakes) to liven it up if you like. The | | | | This recipe also calls for gochujang, which is a hot |
| following soup recipe, which serves four, is supposedly | | | | pepper paste, and kochykaru, which is a red pepper |
| good for colds and hangovers. | | | | powder. If you cannot find these in an Asian food |
| Bean Sprout Soup | | | | store, you can use any kind of hot sauce and a regular |
| What you will need: | | | | chili powder instead. |
| - 6 cups water | | | | This recipe serves four people. If you want to use |
| - 3 cups bean sprouts | | | | beef, tenderloin is good. Alternatively, you can use a |
| - 1 teaspoon salt | | | | tougher cut like stewing beef and simmer the soup for |
| - 1 tablespoon sesame oil | | | | a longer time. If you prefer pork, try bacon or belly |
| - 2 minced cloves garlic | | | | pork. |
| - 1 tablespoon red pepper flakes (optional) | | | | What you will need: |
| - 2 tablespoons soy sauce | | | | - 2 cups roughly chopped napa cabbage kimchi |
| - Chives or green onion, for garnish | | | | - 3/4 lb sliced pork or beef |
| How to make it: | | | | - 1/2 chopped onion |
| Wash the bean sprouts and trim the roots. Saute the | | | | - 3 cups water |
| garlic in the sesame oil and soy sauce for a few | | | | - 1/2 cubed block tofu |
| minutes, then add the bean sprouts and water and | | | | - 1 tablespoon soy sauce |
| bring the mixture to a boil. Turn the heat down to low | | | | - 1 tablespoon kochukaru or red pepper flakes |
| and simmer the broth for half an hour. Add the red | | | | - 1 tablespoon gochujang or hot sauce |
| pepper five minutes before you take it off the heat. | | | | - 2 chopped green onions |
| Stir in some chives or scallions and serve. | | | | - 2 finely chopped cloves garlic |
| Korean Kimchi Soup | | | | - 1 tablespoon sesame oil |
| Another popular soup in Korea is this one and it is hot, | | | | How to make it: |
| spicy and the perfect winter warmer. You can adapt | | | | Saute the meat in half the sesame oil for a few |
| this recipe however you like. Adding mushrooms, | | | | minutes. Add the kimchi and stir fry for five minutes. |
| zucchini, or potatoes works well. Kimchi is a traditional | | | | Add the rest of the oil, along with the onion, garlic, |
| Korean dish made with seasonings and vegetables. | | | | gochujang, and kochukara. Add the water and bring |
| There are many kinds but the most common ones are | | | | the broth to a boil, then turn down the heat and let it |
| made with green onion, napa cabbage, cucumber, or | | | | simmer. Cook for ten minutes. Add the tofu and cook |
| radish. This is the most common side dish in the | | | | for fifteen minutes more. Stir in the scallions and serve. |