Get to know the basics of the Korean diet.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Maangchi | 2016-03-19 00:22:24 |  1,665,042 Views |
Spicy Beef Vegetable Soup (Yukgaejang: 육개장)
Korean barbecue may get all the attention but soups and stews are the real backbone of the Korean diet. Historically beef was a scarce commodity so grilled galbi and bulgogi were reserved for special occasions. But no matter what’s on the dinner (or breakfast) table there’s always a soup or stew that sometimes serves as a palate cleanser between bites of heavier fare.
Stews (identified by the suffix "-jjigae") are generally cooked quickly and bring together a variety of ingredients while Korean soups (with the suffix "-guk" or "-tang") are brothy and cooked for hours—or even days. Both are meant to be eaten with rice. Simple soups (guks) are often served with other main dishes in restaurants usually for free. More complicated and hearty stews (jjigaes) identified by the use of an earthenware bowl (ddookbaegi) are sometimes shared.
“Many Korean soups have a specific function.”
