Category Archives: Soup & Stew

Recipe All - Soup & Stew

Clams & Potato Sujaebi Soup

10 18 17

It’s getting quite chilly in the morning and the evenings around here. Which makes it harder to get up in the morning when it’s still pitch dark outside. It’s also been difficult to wake up to bad news every morning hearing about recent incident in Las Vegas and devastating wild fire here in Northern California. My heart is broken hearing about affected friends and family so near to us. But this post is not to drown us in sorrow and despair but introduce you to this warm and comforting hand-pulled dough soup that I grew up eating. I know resorting to food for comfort isn’t always the best idea but but good food does have some healing powers by bringing people together. So I hope you enjoy this recipe.

Also I filmed myself making the dish. Below is a full video on it. If you are into quiet cooking videos, you might like it. Brownie points for you have the patience to watch the entire 5 min video.

CLAMS & POTATO SUJAEBI SOUP (바지락 감자 수제비)4-6 servings

15-20 fresh clams
1.5 cup sujaebi flour mix (wheat flour, potato starch, salt)
½ Korean zucchini (aka gray squash 애호박)
1 golden yellow potato
1 Korean green chili pepper (청양고추)
8 cups water
2-3 pieces dried kelp – optional
salt & pepper

Soak the clams in cold water for at least 30 mins. If it’s not already clean, using the kitchen brush to gently take the dirt off of the clams. I used cleaned ready-to-use clams. Make Sujaebi dough by mixing it with 1.5 cup flour mix / ¾ cup water . I used the sujebi flour mix in a package that already comes with wheat flour, potato starch and salt. Adjust the dough consistency by adding more water or the flour to the mix. Wrap the dough in plastic wrap and let it sit in room temperature for at least 1 hr. Cut all vegetables in thin half moon shape, finely chop green chili pepper.

Make clam broth by adding clean clams to water, boil it for at least 30 mins until clams open up and the broth becomes somewhat translucent. I like to add little bit of dried kelp to add little of bit of depth of flavor. Take the clams out on the side and lower the heat. Add prepared vegetables and start adding the dough pieces by pulling it by hand. I like to make mine in small thin pieces. Season with salt, all the clams back in and boil it altogether for another 5 mins.

Mixing the potato starch in the dough mix makes sujaebi chewy and light texture. Not too doughy. 😀

Recipe All - Soup & Stew

Korean Spicy Beef & Vegetable Soup (Yukgaejang)

09 27 17

Chuseok, Korean thanksgiving is next week! It’s also the biggest Korean foodie holiday in a year. Koreans celebrate Christmas, New Years and some other western holidays but this is the time when families get together near and far around the table to share a meal. I hear Seoul becomes like a ghost town around Chuseok because everyone goes back to their hometown to be with their family. Traditionally, Koreans celebrate Chuseok by making Songpyeon, a rice cake filled with honey, sesame seeds or sweet beans. I’ll be hosting a family dinner next week and excited to make some songpyeon and few other favorite Korean holiday dishes.

First one I’m sharing is Korean spicy beef & vegetable soup called Yukgaejang. I wouldn’t really consider this a traditional holiday food but personally it has been for me and for my family. It’s one of my mom’s repertoire whenever she’s hosting big family gatherings. She married an oldest son in the family and if you are familiar with Korean culture, oldest usually lives with the parent especially to support and care for them in their later years. So it’s quite normal that big annual gatherings like holidays or days to remember their ancestors (Jaesa) is held at their house. So my mom hosted these dinner year after year and I loved how she had a set menu that she repeated with little bit of variations. She no longer have to host these meals but towards the end, her food was nothing but perfection. I hope to one day have my own repertoire of menu that I can serve many years to my family and friends.


1 lb beef flank steak
2 cups boiled fernbrakes
2 cups mung bean sprouts
1 large Korean green onion (대파) or
2 Mexican green onion
1/2 onion
2 eggs – optional

2 tbsp gochugaru (1 tbsp flakes, 1 tbsp powder)
1 tbsp soy sauce
1 tbsp sugar
2 tsp minced garlic
1 tsp grated ginger
2 tsp sesame oil

Soak beef is cold water for at least 30 min to take the blood out as much as possible. In a large pot, add 10 cups of water with half onion, 2-3 green onion roots and small chunk of Korean radish if you have it. Boil it for 45 min – 1hr on med-high heat. Lift any impurities and foams that comes up to the surface. Pour over strainer to make clear beef broth.

Julienne green onion and onion in thin slices about 2-inches long. Cut fern brakes and bean sprouts about the same size. Cut and shred beef into similar size as the vegetables. Beef can be shredded by hand. Base season the shredded beef with salt and pepper first then season the rest in a large mix bowl with gochugaru, soy sauce, sugar, minced garlic, grated ginger and sesame oil.

Add the seasoned beef and vegetables back into the pot with beef broth, add 5 cups of water and bring it to boil for 15 min in med-high heat. Lower the heat and simmer for another 15 min. Adjust the seasoning to taste by adding more salt, soy sauce (for soup) or all purpose seasoning powder (which I’ll be covering in separate post soon!) OPTIONAL: Roughly whisk two eggs in a bowl and add and stir into the soup then boil for 5 min before serving.

Recipe All - Soup & Stew

A Simple Soup that has Healing Powers

07 06 17

Today I’m introducing one of my favorite Korean vegetable (namul) and soup using Korean soy bean sprouts, Kongnamul. Korean soy bean sprouts have yellow round soybean heads which adds crunchy texture. It’s great for soups or as namul (cooked then seasoned). I noticed that I rarely go through the entire bag of kongnamul when making this soup so I usually make two dishes out of it by making namul on the side. This soup is known to have some healing powers so Koreans like to eat it when feeling little bit under the weather. Hope you get to try them.

Photography by Selina S. Lee

Soy Bean Sprouts Soup & Namul (콩나물국, 콩나물무침)3-4 servings

1 bag of Korean bean sprouts (Kongnamul) – approx. 400g per bag
1 dashi tea bag
6 cups water
2 tsp fine sea salt
1 tsp minced garlic
1 tbsp finely chopped green onion
½ tsp gochugaru (chili pepper powder)

150g of bean sprouts (approx. ⅓ of bag)
2 tsp soy sauce for soup
1 tbsp chopped green onion
1 tsp minced garlic
1 tsp sesame oil
½ tsp toasted sesame seeds
pinch of fine sea salt

Soak bean sprouts in cold water for at least 15 min. Roughly trim long roots with your hands, separate any sprouts skin that peels from soaking in water. Remove as much impurities as you can in small batches. You don’t have to go through them individually. Wash, strain and set it aside.

1. In a large pot, bring 6 cups of water to boil. Before water starts to boil, add the dashi tea bag to make the stock. If you don’t have this filter tea bag, you can just use dried kelp, dried anchovies or dried shrimp to make your own stock and just fish it out later.
2. On a high heat, bring the stock to boil then take out the tea bag and add all of bean sprouts and season it with salt. Let it boil for 2-3 mins in med-high heat.
TIP: You either cook the bean sprouts with lid open or lid closed the entire time. This is to help eliminate particular smell when fresh soy beans are cooked. I like to cook them with lid open.
3. Take out ⅓ of bean sprouts to make namul. Idea is to blanch the vegetable so it’s still little bit crunchy, not cooked all the way through. Strain it through cold running water and season it with sea salt, soy sauce for soup, minced garlic, chopped green onion, sesame oil and sesame seeds. Toss lightly with your fingers until seasoning is well blended in.
4. Boil remaining soup by adding minced garlic and chopped green onion. Boil for another 3-5 min. Add more salt to taste. Add little bit of chili pepper powder, ready to serve with some cooked rice.