Soup and Stew Koreans love

Soups hold a significant place in Korean gastronomy. Categorized as Tang (shared soup), Guk (individual soup), Jjigae (Korean stew), and more, they vary based on ingredients and broth thickness, yet all are intended to be enjoyed with rice. These dishes boast a hearty and warmly flavorful broth. When locals savor a bowl of these savory soups, they often describe the taste as 'refreshing'.

Galbitang is a clear soup made primarily of boiled beef short ribs. Dangmyeon (glass noodles) is added depending on the restaurant. Because there are bones in the soup, it's best to eat the meat first, followed by the rice. To balance out the greasiness of the short ribs, pair the soup with Kimchi.

Kimchijjigae's flavor is determined by the flavor of the Kimchi, as it is a stew made with Kimchi as the main ingredient. It's usually made with pork and tofu, and the soaked ingredients are mixed with rice. By eating it with Gyeranmari (rolled omelet), you can balance out the saltiness.

Seolleongtang is a broth-based dish made by slow-simmering ox bones and seasoning with salt. It is a simple and light dish that will not bloat your stomach. It is commonly consumed in Korea by adding Kkakdugi (diced radish Kimchi) liquid or Dadaegi sauce (chili sauce) to the soup.

Gamjatang is a soup made from boiling pork neck and backbones. It's spicy and thick because of the spicy seasoning. It's popular among tourists because of the tender meat and flavorful broth. It's also fun to pick out the generous amount of meat that's nestled between the bones.

Gukbap is a traditional Korean peasant dish in which rice is mixed into the soup from the beginning. Depending on the ingredients, this dish can be called Sundae Gukbap (Sundae and rice soup), Kongnamul Gukbap (bean sprout and rice soup), or Dwaeji Gukbap (pork and rice soup). It is a popular and filling meal among locals, and it is sometimes consumed the day after drinking alcohol.

Sundubujjigae is a soup made by boiling soft tofu and seasonings together. Because the tofu is rather bland, this Jjigae is more heavily seasoned than other stews. It also complements a variety of ingredients, including seafood, beef, perilla seeds, and Jjolmyeon (chewy noodles).

Miyeokguk is a traditional home-cooked dish served on special occasions such as birthdays. To achieve a smooth and rich flavor, the seaweed is stir-fried in sesame oil before boiling. There is a popular belief that eating seaweed before an exam will cause you to fail it. Eating seaweed on exam days is considered bad luck because it is slippery.

Cheonggukjang-jjigae is a soup made by boiling fermented beans. ([Japan] Cheonggukjang is similar to natto, but unlike natto, it is consumed as a soup rather than with raw eggs and soy sauce). As a fermented food, it is highly nutritious and easy to digest, but it is notorious for its strong and pungent smell, which has been compared to the smell of feet.