Maangchi's Korean food and cooking forum » Tag: Soup - Recent Posts

Maangchi on "Various "Tahngs""

Maangchi — Fri, 22 Mar 2013 23:56:31 +0000

galbitang! : ) <a href="http://www.maangchi.com/recipe/galbitang" rel="nofollow">http://www.maangchi.com/recipe/galbitang</a>

ericahill on "Spicy potato & courgette soup"

ericahill — Tue, 19 Feb 2013 13:23:17 +0000

Hi Depang, Good recipe, I like it spicier so I add a teaspoon of chili powder or you can add some spicy snack mix and ground ginger with other spices and a can of coconut milk with the courgette. Pretty appetizing as a dish.

Dan on "Pre-Packaged Ingredients for Stews, Soups, etc."

Dan — Fri, 04 Jan 2013 01:45:41 +0000

Maangchi, at the local H Mart, there are pre-packaged stews - big Styrofoam trays with all the produce, meat and sometimes sauces all gathered together and then covered over with plastic wrap. Is there a general rule on how to prepare them? Thanks!

boojae21 on "Seonjiguk (ox blood soup)"

boojae21 — Tue, 02 Oct 2012 03:35:33 +0000

When I was in Korea, I stayed for a few days with a Korean family. The best food I ever had was the seonjiguk that my host mother cooked. I sorely miss it and I would love to have a recipe to make it here at home in Indiana.

Jennifert on "Jjampppong"

Jennifert — Wed, 26 Sep 2012 16:15:50 +0000

I'm looking for an authentic jjamppong recipe that is super tasty!

Dal C on "Recipe for 10mths old baby"

Dal C — Tue, 28 Aug 2012 16:29:10 +0000

Hi Maangchi I love your recipes, they are great. I want to start my 10 mths old baby on korean cuisine as well. Any suggestions for soup suitable for 10 mths old?

Maangchi on "Radish and beef soup 쇠고기무국"

Maangchi — Thu, 05 Apr 2012 13:47:46 +0000

My spicy version radish soup with beef recipe: <a href="http://www.maangchi.com/recipe/radish-soup" rel="nofollow">http://www.maangchi.com/recipe/radish-soup</a>

Maangchi on "Soup with radish."

Maangchi — Thu, 05 Apr 2012 13:23:42 +0000

My spicy radish soup with beef recipe is here! <a href="http://www.maangchi.com/recipe/radish-soup" rel="nofollow">http://www.maangchi.com/recipe/radish-soup</a>

xerigal on "Can you use well fermented Kkakduki in other Korean dishes?"

xerigal — Tue, 03 Apr 2012 03:50:54 +0000

Thank you all for the ideas! I'll just add it to everything then :)

samyoowell on "Can you use well fermented Kkakduki in other Korean dishes?"

samyoowell — Fri, 30 Mar 2012 04:17:22 +0000

oh man. kkakkddoogi in kimchi jjigae is one of the best.

Maangchi on "Can you use well fermented Kkakduki in other Korean dishes?"

Maangchi — Thu, 29 Mar 2012 12:55:46 +0000

You can chop it up into small pieces and add to your stir-fried rice or add to your kimchi stew. Delicious! <a href="http://www.maangchi.com/recipe/kimchi-bokkeumbap" rel="nofollow">http://www.maangchi.com/recipe/kimchi-bokkeumbap</a>

xerigal on "Can you use well fermented Kkakduki in other Korean dishes?"

xerigal — Mon, 26 Mar 2012 19:58:10 +0000

I have lots of Kkakduki that is well fermented. What else can I use it in besides as a side dish? Can you use it in other main dishes, soups, or stew like you do with baechu kimchee?

Silja on "Seonjiguk (선지국)"

Silja — Mon, 17 Oct 2011 17:23:36 +0000

Hi! Could you please publish recipy for Seonjiguk (선지국)? Thank you! :)

insomnia on "Bean sprout soup, fishy aftertaste?"

insomnia — Wed, 24 Aug 2011 16:31:17 +0000

Thank you Mikura! That was really helpful.

Mikura on "Bean sprout soup, fishy aftertaste?"

Mikura — Mon, 22 Aug 2011 21:15:22 +0000

I find that this soup can be fishy too if not prepared correctly, but if you follow Maangchi's recipe correctly, it should taste fine. The most important thing is to put the bean sprouts in the pot along with cold water, put on the lid, and keep it closed throughout the boiling process until it is cooked. If you dont cover it throughout the entire heating process, the soup tends to taste fishy. Also, the roasted flavor of sesame does an excellent job of cutting fishiness, so its important to use well roasted and crushed sesame seeds as well as sesame oil. Hope that helps!

insomnia on "Bean sprout soup, fishy aftertaste?"

insomnia — Mon, 22 Aug 2011 19:07:13 +0000

Hello, everyone! I have a question about the bean sprout soup recipe that Maangchi provided. I've never tried the bean sprout soup before (I think I definitely will next time I'm in a Korean place) but it looked delicious in Maangchi's video so I decided to give it a try. However, the smell of the dried anchovies was extremely pungent and permeated my whole kitchen. I thought it wouldn't really bother me in the soup, but somehow all I could taste in the soup was the fishy aftertaste (adding more hot pepper powder or salt didn't help of course). I only used less than a handful, so I don't think the amount was the problem. Is the fishy aftertaste normal and I'm just being picky about it or did I perhaps use the wrong sort of anchovies? (The package I used reads "kibango anchovies", I'm assuming that's a brand). What do you guys say? Thank you for any help :)

Xaikuro on "Dwaeji guk bap"

Xaikuro — Mon, 25 Jul 2011 20:19:30 +0000

Last year, my boyfriend went to South Korea and fell in love with the cuisine there. It was all he talked about when he came back. However, there is one dish he has not been able to find and I would love to make it for him: Dwaeji guk bap (Pork Soup). I've gone to numerous Korean restaurants, Korean markets, I've looked for anything on the internet, but I can't find anything. From what he tells me, it is native to Ulsan, S.K. Please, make a video of this, I would be eternally grateful. Kamsahamnida!!

chirp on "Haemultang"

chirp — Sat, 25 Jun 2011 10:32:51 +0000

Haemultang literally means seafood stew/soup. So the ingredients, except the veggies are all seafood. The emphasis is on the variety of the ingredients. Almost looks like a seafood plata in a hot spicy stew .... (Crabs, Shrimps, Octopuses, Some sea squirts, etc, Usually Crustaceans & Molluscs) Maeuntang literally means Hot stew/soup, but it is used when the stew/soup 's main ingredient (usually the thing that has most meat) is "Fishy"(fish , mussels you name it). So the emphasis is on the "main ingredient" Usually, Maeuntang is made of freshwater fish, but as the emphasis is on the main ingredient, you can use anything fishy and call it Maeuntang Some korean encyclopedias do not bother to differ the two, but I think there is a difference In short. Freshwater fish spicy stew : Maeuntang (Carp, Catfish, Snakehead etc) Only one main fish item spicy stew : Maeuntang (Snapper, Belthead, etc ) and you call it, Snapper Maeuntang, Catfish Maeuntang, Just like what Maangchi made. Rather a simple, humble looking dish. Seafood Plata in a spicy stew : Haemultang A bunch of Crustaceans & Molluscs in a spicy stew : Haemultang and you just call it Haemultang. A dish that is somewhat very fancy and flamboyant. There are some exceptions , for instance Crab Maeuntang, Crab Haemultang both are OK. Crab Maeuntang might be a simple crab stew, whilst, Crab Haemultang is a simple emphasis on the ingredient(Crab), meaning just plain haemultang.

swabe on "Haemultang"

swabe — Fri, 24 Jun 2011 07:52:49 +0000

Maangchi i like your maeuntang recipe do you have a recipe for haemultang or what is the difference beetwen haemultang - maeuntang?

Souavarat on "Pig trotters(a.k.a. pig feet) soup with bitter melon"

Souavarat — Thu, 23 Jun 2011 10:37:37 +0000

Tanni, i grew up eating this soup. I am Lao or Laotion.

Ashimi on "soup that serve in every korean restaurant"

Ashimi — Thu, 23 Jun 2011 09:40:35 +0000

Try the radish soup in this video, <a href="http://www.maangchi.com/recipe/oisobagi-kimchi" rel="nofollow">http://www.maangchi.com/recipe/oisobagi-kimchi</a>

georgia on "Soup with radish."

georgia — Sun, 15 May 2011 14:54:00 +0000

Is this the soup? <a href="http://drbenkim.com/moo-gook-recipe.htm" rel="nofollow">http://drbenkim.com/moo-gook-recipe.htm</a> Moo Gook Recipe Makes about 4 servings Ingredients: White radish (also called moo, daikon, mooli, and Chinese white radish) - about 7 ounces/200 grams 3 cups vegetable broth or water Soy sauce 2-3 green onions (scallion), sliced 1-2 cloves fresh garlic, minced (about half a tablespoon) 1 tablespoon sesame oil Large handful of bean sprouts (optional) Directions: 1. Slice white radish into bite-size pieces - about 1-inch squares is typical for most authentic versions of moo gook. 2. In a medium size pot, saute radish pieces in sesame oil over medium heat for a couple of minutes - be sure to stir regularly. If you enjoy spicy foods, you can add a pinch of red pepper powder while you're stir-frying the radish. Add 1/2 tablespoon of minced garlic as radish is stir-frying. 3. Add 3 cups of vegetable broth or water (vegetable broth imparts additional flavor to moo gook) to the radish, bring to a boil, then lower heat until soup is simmering, cover with a lid, and let it sit for about 7-10 minutes, or until the radish is nice and tender. The hallmark of authentic moo gook is tender radish, so be sure that you let it cook until it's nice and tender! Note: If you enjoy bean sprouts, add them just when the soup reaches a boil. 4. Add green onions, cover and let simmer for another minute or two. 5. Add soy sauce to suit your taste. It's fine to substitute sea salt for soy sauce, but soy sauce adds more flavor. Koreans typically enjoy moo gook with a bowl of rice and a number of side vegetable dishes. But moo gook is so good that you can enjoy it on its own, or with a small bowl of rice. Personally, I enjoy adding freshly cooked rice to moo gook and eating it like a stew. Moo gook that's properly made will look somewhat clear, like a bowl of chicken soup.

Maangchi on "Soup with radish."

Maangchi — Sat, 14 May 2011 11:06:27 +0000

Check out my spicy stuffed cucumber kimchi recipe and the video. My radish soup made with beef and radish is there! <a href="http://www.maangchi.com/recipe/oisobagi-kimchi" rel="nofollow">http://www.maangchi.com/recipe/oisobagi-kimchi</a>

Lactichoux on "Soup with radish."

Lactichoux — Fri, 13 May 2011 08:46:29 +0000

Hello... When i was in korea my family use to make a soup with big piece of radish. I don't know the name but i really miss it and i would like to know how i can do it :) Thanks !!!

keitochan101 on "Kimchi Jjigae"

keitochan101 — Sat, 09 Apr 2011 23:08:38 +0000

thanks. (:

arale1402 on "Pig trotters(a.k.a. pig feet) soup with bitter melon"

arale1402 — Mon, 04 Apr 2011 17:22:35 +0000

Hello :) Which country is this recipe from? Thank you :) Tanni

bean on "soup that serve in every korean restaurant"

bean — Wed, 23 Feb 2011 16:10:26 +0000

Maangchi, I want to know the name of the simple classic soup that Korean restaurant always serve for free. It's in white colour and with 'white carrot' inside, but it's taste very rich and delcious. Is there recipe on your recipe list already? I can't find it..I really want to know how to make it. Thanks!! S

powerplantop on "Kimchi Jjigae"

powerplantop — Wed, 23 Feb 2011 12:45:08 +0000

<a href="http://www.maangchi.com/recipe/kimchi-chigae-kongnamool" rel="nofollow">http://www.maangchi.com/recipe/kimchi-chigae-kongnamool</a>

keitochan101 on "Kimchi Jjigae"

keitochan101 — Wed, 23 Feb 2011 02:31:44 +0000

Hey, I was wondering if you could post a recipe on how to make Kimchi Jjigae. I went to this korean restaurant yesterday and instantly fell in love with the kimchi jjigae they had and was wondering how to make it. Thanks! (:

Josie on "Dried Pollock soup"

Josie — Thu, 17 Feb 2011 15:27:06 +0000

Thank you! I will check the dried pollock when I buy it and make sure it is good....