4 Must-Try Korean & Japanese Soup Recipes That Anyone Can Make!

gochujang

🥗Healthier: miso paste

💰Cheaper: red chili paste

Miso provides umami flavor while reducing calories.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers protein and is a budget-friendly alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and can be used for sautéing.

Cook 6 cups of rice and save the water for the stew.

Cut 400 g of beef into bite-sized pieces.

Peel and cut 3 potatoes into bite-sized pieces.

Cut 300 g of zucchini into bite-sized pieces.

Cut 1 large onion into bite-sized pieces.

Cut 5 mushrooms into bite-sized pieces.

Cut 300 g of tofu into cubes.

Smash and chop 5 cloves of garlic.

Thinly slice 2-3 green onions, keeping whites and greens separate.

Make a seasoning paste with 3 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon fish sauce, 1 tablespoon sugar, 2 tablespoons Korean chili pepper flakes, 1 tablespoon Korean beef stock powder, and black pepper.

Heat 1 tablespoon of oil in a pot over medium-high heat and add the beef, cooking for about 6 minutes.

Reduce heat to low and add garlic, white parts of green onions, and the seasoning paste, sautéing for 2-3 minutes.

Add 6 cups of rice water and bring to a boil.

Once boiling, add onion, potatoes, and mushrooms, boiling for about 12 minutes.

Reduce heat to medium and add tofu, zucchini, and chili pepper, boiling for another 10 minutes.

Taste and add salt to preference before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens