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Korean Winter Soup

Korean Winter Soup

Korean winter soups embody centuries of culinary tradition, using preserved ingredients and humble vegetables to create deeply satisfying meals that warm both body and spirit. These soups emphasize balance with ingredients chosen for their warming properties like ginger, garlic, and chili peppers that boost circulation and fight off winter chills. They serve as comforting centerpieces for social gatherings, representing collective effort and care.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup fermented kimchi
  • 200g pork belly or tuna
  • 2 tbsp fermented soybean paste (dwenjang)
  • 1 block firm tofu
  • 1 zucchini
  • 200g mushrooms
  • 4 cups anchovy-kelp broth
  • 2 tbsp chili flakes (gochugaru)
  • 1 tbsp minced ginger
  • 3 cloves garlic
  • 2 medium potatoes
  • perilla leaves

Equipment

  • stock pot
  • cutting board
  • chef's knife
  • strainer

Method
 

Instructions
  1. Prepare the anchovy-kelp broth by simmering dried anchovies and kelp together, then carefully strain to achieve a clear, flavorful liquid
  2. Chop the fermented kimchi, pork belly or tuna, tofu, zucchini, mushrooms, potatoes, and perilla leaves
  3. Sauté ginger and garlic in a pot until fragrant, then add the protein (pork belly or tuna) and cook until browned
  4. Add the fermented kimchi and cook for 2-3 minutes to release its flavors
  5. Pour in the prepared anchovy-kelp broth and bring to a boil
  6. Add potatoes and simmer for 10 minutes until they begin to soften
  7. Add zucchini, mushrooms, tofu, and fermented soybean paste, stirring to combine
  8. Season with chili flakes and simmer for 15-20 minutes until all vegetables are tender
  9. Add perilla leaves and cook for another 2 minutes
  10. Serve hot in individual bowls

Notes

Use well-fermented kimchi for deeper flavor. Adjust spice level by reducing or increasing chili flakes. Can be made vegetarian by using mushroom broth and omitting meat. The soup tastes even better the next day as flavors continue to develop.