국·탕·찌개류
Broth & Stew
A good broth base simmered over time draws out deep flavors from ingredients into the liquid
Korean broth dishes are not simply boiling ingredients — they are the art of dissolving deep flavors into liquid through time. The savoriness of doenjang jjigae, the richness of seolleongtang, the refreshing taste of miyeok-guk — all come from this principle.
응용 예시
Once you know this: Any vegetables + 1 tbsp doenjang + tofu → instant Korean stew. Broccoli, mushrooms, zucchini — any vegetable becomes Korean food in this broth.
핵심 요소
핵심 원리
Extract deep flavors using water, heat, and time.
핵심 단계
- 1Starting with cold water, then adding the ingredients.
- 2Bring to a boil over high heat, then skim off any foam that forms.
- 3Simmer over low heat for a long time to concentrate the flavors.
기본 재료
Broth (choose one: anchovy, beef bone, or vegetable broth).
주 양념
Doenjang (fermented soybean paste) · Gochujang (Korean chili paste) · Soy sauce · Salt
세부 기술
이 원리로 만드는 레시피
Doenjang soup with fermented soybean paste and vegetables.
초급A comforting mugwort soup, filled with the fragrance of spring.
초급Spam and tofu stew.
초급Hangover soup (or restorative rice soup).
초급Uijeongbu-style Budae Jjigae.
초급Spicy fish stew with sandfish (Ureok maeuntang).
초급음식 예시
Gomtang.
24 kcal단백질 3.4g지방 1.1gKim Kuk.
13 kcal단백질 0.9g지방 0.3gBodok-guk.
22 kcal단백질 2.9g지방 0.7gKorean radish soup.
7 kcal단백질 0.3g지방 0.2gSweep.
58 kcal단백질 5.1g지방 3.6gAl-tang (Korean spicy fish soup).
39 kcal단백질 6.4g지방 0.7gFish stew.
57 kcal단백질 8.5g지방 2.1gGalbi-tang
54 kcal단백질 8.5g지방 2.1gPotato soup.
21 kcal단백질 0.9g지방 0.3gPotato stew (Gamjatang)
71 kcal단백질 6.3g지방 4.1gGukbapji.
38 kcal단백질 4.1g지방 1.1gSpicy anglerfish soup.
42 kcal단백질 5.4g지방 1.2gKimchi soup.
23 kcal단백질 1.3g지방 0.8gSpicy crab soup.
17 kcal단백질 1.9g지방 0.4gOctopus soup.
31 kcal단백질 4.9g지방 0.5g