As the temperature drops and the nights grow longer, there’s nothing like a warm, comforting bowl of spicy Korean soup to lift your spirits. From classic comfort foods like Doenjang Jjigae (Fermented Soybean Paste Stew) and Sundubu Jjigae (Soft Tofu Stew), to hearty stews like Galbitang (Beef Short Rib Soup) and Gamjatang (Pork Bone Soup), Korean cuisine has a rich tradition of cooking up delicious, spicy soups that are perfect for cold winter nights. In this article, we’ll be exploring 20 different spicy Korean soup recipes that are sure to warm your belly and your heart.
Whether you’re looking for a quick and easy weeknight dinner or a special occasion dish to impress your friends, these soups have got you covered. From the classic Kimchi Jjigae (Spicy Kimchi Stew) to the more adventurous Haemul Jeongol (Spicy Seafood Hot Pot), there’s something on this list for every palate and preference.
So grab a spoon and let’s dive in to the world of spicy Korean soups!
Kimchi Jjigae (Spicy Kimchi Stew)
This iconic Korean dish is a flavorful and spicy stew made with kimchi, pork, and tofu. It’s a comforting meal that warms the soul and satisfies your cravings.
Ingredients:
– 2 cups kimchi, chopped
– 1/2 cup pork belly or shoulder, diced
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 4 cups beef broth
– 2 green onions, chopped (optional)
Instructions:
1. In a large pot or wok, heat 2 tablespoons of oil over medium-high heat.
2. Add the pork and cook until browned, about 3-4 minutes. Remove from pot.
3. Add the tofu and cook for 2-3 minutes, until lightly browned.
4. Add the kimchi, Gochujang, soy sauce, garlic, and ginger to the pot. Cook for 5 minutes, stirring occasionally.
5. Add the beef broth and bring to a boil.
6. Reduce heat to low and simmer for 20-25 minutes or until the flavors have melded together.
7. Serve hot, garnished with green onions if desired.
Cooking Time: 30-40 minutes
Doenjang Jjigae (Fermented Soybean Paste Stew)
This hearty stew is a staple of Korean cuisine, made with fermented soybean paste and a variety of vegetables. Doenjang Jjigae is a comforting and flavorful dish that’s perfect for any occasion.
Ingredients:
– 2 tablespoons doenjang (Korean fermented soybean paste)
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as zucchini, carrots, and potatoes)
– 1/4 teaspoon ground black pepper
– Salt to taste
– Optional: 1/4 cup chopped green onions for garnish
Instructions:
1. In a large pot, heat the oil over medium heat.
2. Add the onion and garlic and sauté until softened, about 3 minutes.
3. Add the mixed vegetables and cook for an additional 2-3 minutes.
4. Add the doenjang, water, black pepper, and salt. Stir well to combine.
5. Bring the stew to a boil, then reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Garnish with green onions, if desired.
Cooking Time: 20-25 minutes
Sundubu Jjigae (Soft Tofu Stew)
A hearty and comforting Korean dish, Sundubu Jjigae is a flavorful stew made with soft tofu, vegetables, and a savory broth. This recipe is easy to make and perfect for a quick weeknight dinner.
Ingredients:
– 1 block of soft or silken tofu, cut into small cubes
– 2 tablespoons of vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup of Korean chili flakes (gochugaru)
– 2 cups of anchovy broth (or water)
– 1/4 cup of soy sauce
– 1/4 cup of Korean chili paste (gochujang)
– Salt and black pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
2. Add the chili flakes and cook for an additional minute.
3. Add the tofu, broth, soy sauce, and chili paste. Stir to combine.
4. Bring the mixture to a simmer and cook for 10-15 minutes or until the flavors have melded together.
5. Season with salt and black pepper to taste.
6. Garnish with green onions and toasted sesame seeds if desired.
Cooking Time: 20-25 minutes
Yukgaejang (Spicy Beef and Vegetable Soup)
This hearty Korean soup is a staple in many households, perfect for warming up on a chilly day. With its rich beef broth and spicy kick from gochugaru, Yukgaejang is sure to become a new favorite.
Ingredients:
– 1 pound beef brisket or shank, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 small onion, diced
– 2 cups beef broth
– 2 cups water
– 2 teaspoons gochugaru (Korean chili flakes)
– 1 cup mixed vegetables (such as zucchini, carrots, and bell peppers), sliced
– 1 tablespoon soy sauce
– Salt and black pepper to taste
Instructions:
1. Heat oil in a large pot over medium-high heat. Add beef and cook until browned, about 3-4 minutes.
2. Add garlic, onion, and ginger; cook for an additional minute.
3. Pour in broth, water, and gochugaru. Bring to a boil, then reduce heat to low and simmer for 1 hour.
4. Add mixed vegetables and soy sauce; continue cooking for another 30 minutes or until vegetables are tender.
5. Season with salt and black pepper to taste.
Cooking Time: Approximately 2 hours
Galbitang (Beef Short Rib Soup)
Warm up with this comforting Korean-inspired soup, featuring tender beef short ribs and a rich, flavorful broth.
Ingredients:
– 2 lbs beef short ribs
– 4 cups beef broth
– 1 onion, sliced
– 3 cloves garlic, minced
– 2 inches ginger, sliced
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 1 teaspoon ground black pepper
– 2 tablespoons Gochujang (Korean chili paste)
– 2 green onions, thinly sliced
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large pot, combine beef broth, onion, garlic, ginger, soy sauce, sugar, and black pepper.
3. Add the short ribs and bring to a boil.
4. Cover the pot and transfer it to the preheated oven.
5. Braise for 2-1/2 hours or until the meat is tender.
6. Remove from the oven and stir in Gochujang.
7. Serve hot, garnished with green onions.
Cooking Time: 2-1/2 hours
Seolleongtang (Ox Bone Soup)
Seolleongtang is a traditional Korean soup that warms the heart and soothes the soul. This hearty, comforting dish is made with slow-cooked ox bones, vegetables, and noodles.
Ingredients:
– 2 lbs ox bone (or beef shank)
– 4 cups water
– 2 tablespoons sesame oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 1 cup noodles (such as naengmyeon or udon)
– Salt and black pepper, to taste
– Optional: ginger, soy sauce, and sesame seeds for added flavor
Instructions:
1. Preheat oven to 350°F (175°C).
2. Roast the ox bone in the oven for 30 minutes.
3. In a large pot, heat the sesame oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the roasted ox bone, garlic, carrots, celery, and water to the pot. Bring to a boil, then reduce heat and simmer for at least 2 hours.
5. Cook the noodles according to package instructions. Drain and set aside.
6. Season the soup with salt and black pepper to taste. Serve hot with noodles and garnish with optional ingredients, if desired.
Cooking Time: At least 2 hours
Miyeok Guk (Seaweed Soup)
This comforting Korean soup is a staple of traditional cuisine, made with nutritious seaweed and various vegetables. Miyeok Guk is often served as a warm, soothing bowl to start meals or as a comforting pick-me-up.
Ingredients:
– 2 cups dried miyeok (dried seaweed sheets)
– 4 cups chicken or beef broth
– 1/2 onion, sliced
– 2 cloves garlic, minced
– 1 carrot, peeled and sliced
– 1 potato, peeled and cubed
– Salt and black pepper to taste
– Optional: 1 tablespoon Gochujang (Korean chili paste) for added depth of flavor
Instructions:
1. Rinse the dried miyeok in cold water, then cut into smaller pieces.
2. In a large pot, combine broth, onion, garlic, carrot, and potato.
3. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add the miyeok and cook for an additional 10-15 minutes or until the seaweed is rehydrated and the vegetables are tender.
5. Season with salt and black pepper to taste. If desired, add Gochujang for added depth of flavor.
Cooking Time: 35-40 minutes
Samgyetang (Ginseng Chicken Soup)
Samgyetang, a traditional Korean dish, is a nourishing and flavorful chicken soup made with ginseng, garlic, ginger, and various herbs. This hearty soup is perfect for the changing seasons, as it warms and comforts the body.
Ingredients:
– 1 whole chicken (3 lbs), cleaned and patted dry
– 2 inches of fresh ginseng root, sliced
– 4 cloves of garlic, minced
– 2 inches of fresh ginger, sliced
– 2 cups of chicken broth
– 2 tablespoons of soy sauce
– 2 tablespoons of sesame oil
– Salt and black pepper to taste
– Optional: Korean chili flakes (gochugaru) for added heat
Instructions:
1. Preheat oven to 350°F.
2. Stuff the chicken cavity with sliced ginseng, garlic, and ginger.
3. Place the chicken in a roasting pan and pour in the chicken broth, soy sauce, and sesame oil.
4. Roast the chicken for 30 minutes.
5. Reduce heat to 275°F and continue roasting for an additional 2-3 hours or until the chicken is tender and falls apart easily.
6. Season with salt and black pepper to taste. If desired, add Korean chili flakes for added heat.
Cooking Time: Approximately 3-4 hours
Tteokguk (Rice Cake Soup)
Traditional Korean soup made with chewy rice cakes and savory broth, perfect for warming up on a chilly day.
Ingredients:
– 200g rice cakes (tteok)
– 4 cups beef or pork broth
– 2 tablespoons Gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 1 teaspoon ground black pepper
– 2 cloves garlic, minced
– 1/4 cup chopped green onions for garnish
Instructions:
1. Cut the rice cakes into bite-sized pieces and rinse under cold water.
2. In a large pot, combine broth, Gochujang, soy sauce, and black pepper. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes.
3. Add the garlic and rice cake pieces to the pot. Simmer for an additional 5-7 minutes or until the rice cakes float to the surface.
4. Ladle the soup into bowls and garnish with green onions.
Cooking Time: 20-25 minutes
Gamjatang (Pork Bone Soup)
This hearty Korean soup is a staple of comfort food, made with slow-cooked pork bones and a rich, savory broth. Serve with a bowl of steaming hot rice for a satisfying meal.
Ingredients:
– 2 lbs pork bones
– 4 cups water
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/2 cup dried Korean chili flakes (gochugaru)
– 2 tablespoons soy sauce
– 2 tablespoons sugar
– Salt and black pepper, to taste
– Scallions, thinly sliced (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast pork bones for 30 minutes.
2. In a large pot, combine roasted pork bones, water, onion, garlic, ginger, chili flakes, soy sauce, sugar, salt, and black pepper.
3. Bring to a boil, then reduce heat and simmer for 2-3 hours or overnight.
4. Strain the soup through a fine-mesh sieve into a clean pot. Discard solids.
5. Serve hot, garnished with thinly sliced scallions if desired.
Cooking Time: 2-3 hours
Budae Jjigae (Army Stew)
A hearty and flavorful Korean stew made with a medley of ingredients, including instant noodles, vegetables, and meat. This comforting dish is perfect for a quick and satisfying meal.
Ingredients:
– 1 package of instant noodles
– 2 tablespoons of vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup of sliced pork or beef
– 1 cup of kimchi (Korean chili paste), chopped
– 1 cup of bean sprouts
– 1/4 cup of chopped green onions for garnish
– Salt and black pepper to taste
– Water as needed
Instructions:
1. Cook the instant noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a large pot over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced pork or beef and cook until browned, breaking it up with a spoon as needed.
5. Add the chopped kimchi, bean sprouts, cooked noodles, salt, and black pepper to the pot. Stir well to combine.
6. Gradually add water to the pot, stirring constantly, until the desired consistency is reached.
7. Simmer for 10-15 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Jjampong (Spicy Seafood Noodle Soup)
Jjampong is a popular Korean dish that combines the flavors of spicy seafood broth with springy noodles and an assortment of seafood. This recipe is a simplified version of the traditional dish, perfect for those who want to experience the bold flavors of Korea without going overboard.
Ingredients:
– 200g of noodles (preferably naengmyeon or dangmyeon)
– 2 cups of anchovy-based broth
– 1/4 cup of gochugaru (Korean red pepper flakes)
– 1/2 cup of diced clams
– 1/2 cup of diced squid
– 1/4 cup of diced shrimp
– 1/4 cup of sliced green onions
– Salt and black pepper to taste
– Sesame oil and soy sauce for serving (optional)
Instructions:
1. Cook the noodles according to the package instructions.
2. In a large pot, combine the anchovy broth and gochugaru. Bring to a boil, then reduce the heat and simmer for 10 minutes.
3. Add the diced seafood and cook until they’re fully cooked, about 5-7 minutes.
4. Season with salt and black pepper to taste.
5. Serve the noodles in bowls and ladle the hot broth over them. Garnish with green onions and a drizzle of sesame oil and soy sauce if desired.
Cooking Time: 20-25 minutes
Oritang (Duck Soup)
Experience the rich flavors of China with this traditional Oriang (Duck Soup) recipe. This hearty soup is a staple in many Chinese households and is perfect for a cold winter’s day.
Ingredients:
– 1 whole duck, cleaned and cut into pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 small onion, chopped
– 2 cups water
– 1 cup chicken broth
– 1 tablespoon soy sauce
– 1 teaspoon five-spice powder
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add duck pieces and cook until browned, about 5 minutes.
2. Remove the duck from the pot and set aside. Add garlic and onion to the pot and cook until softened, about 3 minutes.
3. Add water, chicken broth, soy sauce, and five-spice powder to the pot. Stir well.
4. Return the duck to the pot and bring to a boil. Reduce heat to low and simmer for 1 hour or until the duck is tender.
5. Season with salt and pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: 1 hour 15 minutes
Kongnamul Guk (Soybean Sprout Soup)
This comforting Korean soup is a staple in many households, made with nutritious soybean sprouts and a rich broth. Kongnamul Guk is perfect for a quick and easy meal that’s packed with flavor and nutrients.
Ingredients:
– 1 cup dried soybeans
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 4 cups chicken or beef broth
– 1/4 cup chopped green onions for garnish
Instructions:
1. Rinse the soybeans and soak them in water for at least 8 hours or overnight. Drain and rinse again.
2. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until the onion is translucent.
3. Add the soaked soybeans, broth, and 1 cup of water to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soybeans are tender.
4. Season with salt to taste. Serve hot, garnished with chopped green onions.
Cooking Time: 30-40 minutes
Bugeoguk (Dried Pollock Soup)
Bugeoguk is a traditional Korean soup that warms the soul on a cold day. This comforting recipe is made with dried pollock, a type of fish that’s rich in nutrients and flavor.
Ingredients:
– 1 cup dried pollock
– 2 cups water
– 1 tablespoon sesame oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 teaspoon ground black pepper
– Salt to taste
– Optional: 1/4 cup diced Korean radish (mu) for added crunch
Instructions:
1. Rinse the dried pollock under cold water, then soak it in water for at least 4 hours or overnight.
2. Drain and rinse the soaked pollock again.
3. In a large pot, heat the sesame oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent.
4. Add the soaked pollock, water, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pollock is tender.
5. Season with salt to taste. Serve hot, garnished with chopped green onions and a sprinkle of toasted sesame seeds if desired.
Cooking Time: 25-30 minutes
Chueotang (Mudfish Soup)
Chueotang, a traditional Korean soup, is a hearty and comforting dish made with mudfish, vegetables, and spices. This recipe showcases the unique flavor of mudfish, often considered a delicacy in Korea.
Ingredients:
– 1 lb mudfish (or substitute with catfish or tilapia), cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup water
– 1/4 cup soy sauce
– 2 tablespoons Gochujang (Korean chili paste)
– 1 teaspoon ground black pepper
– 1/4 cup chopped green onions for garnish
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mudfish and cook until browned, about 5 minutes.
4. Pour in water, soy sauce, Gochujang, and black pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the fish is cooked through.
5. Season with salt to taste.
6. Garnish with green onions before serving.
Cooking Time: 20-25 minutes
Gomguk (Beef Bone Broth Soup)
Gomguk is a traditional Korean soup that warms the soul and nourishes the body. This recipe uses beef bones as the base, simmered for hours to extract rich flavors and nutrients.
Ingredients:
– 2 lbs beef bones (preferably oxtail or short ribs)
– 4 cups water
– 2 tablespoons soy sauce
– 1 tablespoon Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1 onion, sliced
– 2 green onions, chopped
– Salt and black pepper, to taste
– Optional: noodles or rice for serving
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roast the beef bones in the oven for 30 minutes.
3. In a large pot, combine the roasted bones, water, soy sauce, chili flakes, garlic, and onion.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for at least 2 hours or overnight.
5. Strain the broth through a fine-mesh sieve into a clean pot. Discard the solids.
6. Season the broth with salt and black pepper to taste.
7. Serve hot with noodles or rice, garnished with chopped green onions if desired.
Cooking Time: 2-3 hours
Mandu Guk (Dumpling Soup)
Mandu Guk is a popular Korean comfort food that warms the heart and soul. This simple yet flavorful soup is made with tender dumplings, vegetables, and a rich broth.
Ingredients:
– 20-25 mandu (Korean dumplings)
– 4 cups of anchovy broth or chicken broth
– 1 tablespoon of soy sauce
– 2 tablespoons of sesame oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup of spinach leaves
– Salt and pepper to taste
Instructions:
1. In a large pot, combine the anchovy broth or chicken broth, soy sauce, and sesame oil.
2. Bring the mixture to a boil, then reduce the heat to medium-low.
3. Add the chopped onion and minced garlic to the pot and simmer for 10 minutes.
4. Add the mandu to the pot and cook for an additional 5-7 minutes, or until they float to the surface.
5. Stir in the spinach leaves and season with salt and pepper to taste.
6. Serve the Mandu Guk hot, garnished with chopped green onions if desired.
Cooking Time: 20-25 minutes
Jang Kalguksu (Knife-Cut Noodle Soup in Soy Broth)
Warm up with a comforting bowl of Jang Kalguksu, a traditional Korean noodle soup made with knife-cut noodles and rich soy broth. This hearty dish is perfect for a chilly day or as a quick lunch.
Ingredients:
– 1 package knife-cut noodles (kalguksu)
– 4 cups soy broth
– 2 tablespoons Gochujang (Korean chili paste)
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 1/4 cup sliced green onions for garnish
– Salt and black pepper to taste
Instructions:
1. Cook knife-cut noodles according to package instructions. Drain and set aside.
2. In a large pot, combine soy broth, Gochujang, garlic, and sesame oil. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add cooked noodles to the broth and cook for an additional 2-3 minutes.
4. Season with salt and black pepper to taste.
5. Garnish with sliced green onions and serve hot.
Cooking Time: 20-25 minutes
Haemul Jeongol (Spicy Seafood Hot Pot)
Experience the bold flavors of Korean cuisine with this spicy seafood hot pot, perfect for a gathering of friends and family. This recipe combines the sweetness of clams and mussels with the heat of gochugaru (Korean red pepper flakes) and the savory umami of pork and vegetables.
Ingredients:
– 2 pounds mixed seafood (clams, mussels, shrimp)
– 1 pound pork belly or shoulder, sliced into thin strips
– 2 tablespoons gochugaru (Korean red pepper flakes)
– 2 tablespoons soy sauce
– 2 tablespoons Gochujang (Korean chili paste)
– 4 cups water
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 onion, sliced
– 1/4 cup chopped green onions for garnish
Instructions:
1. In a large pot, combine seafood, pork, gochugaru, soy sauce, Gochujang, and water.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-15 minutes or until the seafood is cooked through.
3. Add carrots, celery, and onion to the pot and continue to simmer for an additional 5-7 minutes or until vegetables are tender.
4. Serve hot, garnished with green onions.
Cooking Time: 20-25 minutes
Summary
Cozy up with these 20 spicy Korean soup recipes perfect for cold nights! From classic kimchi jjigae to doenjang jjigae and sundubu jjigae, this collection has something for everyone. Discover hearty stews like yukgaejang and galbitang, or try a soothing seaweed soup like miyeok guk. Whether you’re in the mood for ginseng chicken soup or a spicy seafood noodle soup, these recipes will warm your belly and your heart.
