Category Archives: Soup & Stew

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.

Recipe All - Soup & Stew

Spicy Braised Chicken Stew – Updated

02 14 17

Photography by Selina S. Lee

Happy Valentine’s Day! I had plans to deliver a surprise lunch for someone at work today but it didn’t happen. So I’m making it up with this spicy braised chicken stew for dinner tonight! This recipe is updated from a post long time ago here. Definitely a no fuss, no stress type of dish to make. Enjoy!


1 lb of chicken wings
(about 8 wings), thigh (about 2 pieces) and breast (about 2 pieces)
2 yellow yukon potatoes
1 carrot
½ onion
1 cup cabbage
2 green chili peppers, seeded – optional

2 tbsp soy sauce
2 tbsp gochugaru (chili pepper powder)
1 tbsp sugar
1 tbsp minced garlic
3 cups water

Prepare chicken by washing in cold water then soaking in milk for about 30 min. Rinse well then base season with salt and pepper. You can peel the skin for less fat and make cuts on chicken wings (with bones) so that the seasoning will penetrate into the meat better. Prepare potatoes, carrots, onion, cabbage by cutting in big chunky pieces for stew. Chop green chili peppers in small slanted pieces.

1. In a large pot, add chicken, potato, onion, carrot, cabbage, minced garlic, soy sauce, sugar with water and boil it on high heat for about 30 min then lower the heat to simmer.
NOTE: Keep lifting the foam that gets created from the chicken fat until broth is clear.
2. Add gochugaru and chopped green chili pepper and simmer until water is reduced, potatoes and chicken is cooked through. Add more gochugaru if you want extra spice.
3. Season with soy sauce or salt as needed. Serve with rice or thin rice noodles.
NOTE: This stew taste better when the broth is reduced down and flavors are bold. Usually taste better on a second day heating it up!

Recipe All - Soup & Stew

Soft Tofu Stew (Soondubu Jjigae)

01 19 17

Photography by Selina S. Lee

You guys! I finally finished my first 4 pillars project! Beginning of last year, I embarked on this project that I created for myself – I ask myself, why do I create more work for myself? I wanted to work on iconic Korean recipes and wanted to explore and experiment them. First project was all about Korean stews ‘Jjigae’ and I have shared all 4 stews here including this one, Soft Tofu Stew (Soondubu Jjigae), Kimchi Jjigae, Soy Bean Stew (Ddenjang Jjigae), Gochujang Jjigae. Recipes are still not perfect but I think they are good guidelines. I’m sharing few notes and tips that I’ve learned by trial and error. Hope you get to try them and enjoy them for the remaining cold and rainy season. Now onto my next 4 pillars project, SOUPS! Stay tuned.

Soft Tofu Stew ‘Soondubu Jjigae’ (순두부 찌개) – 4 Servings

1½ tubes soft tofu or 1 box silken tofu
¼ cup chopped thin beef brisket (차돌박이)
¼ cup diced bella mushrooms
1 scallion
1 green chili pepper (풋고추)
¾ cup water or stock
1 egg – optional

1½ tbsp shim’s sweet sauce
½ tbsp soy sauce for soup

2 tbsp gochugaru
2 tbsp soy sauce for soup (국간장)
1 tbsp shim’s sweet sauce
2 tbsp water

Make a small slit on the middle of tofu tube to cut in half and take it out of the package. This will retain the shape. If you prefer cottage cheese like texture, you can make a small slit on the top of the package and squeeze out the tofu. Marinate the tofu with shim’s sweet sauce, soy sauce and pinch of salt. This will also help extract some liquid out of the tofu. Chop and dice beef brisket and bella mushrooms. Chop scallions and prepare seeded chopped green chili peppers. These Korean green peppers are not as spicy so you can use them more for your liking.

1. In a medium size pot (I use clay pot), add gochugaru, water, shim’s sweet sauce and soy sauce and mix them off heat.
2. Over heat, cook both beef and mushrooms in the seasoning until beef is cooked through. Add ¾ cup water or any type of stock (beef, vegetable) and boil it for few minutes. NOTE: water level should be low as tofu will add more liquid to the stew.
3. Drain tofu and add it to step 2 to boil it on high heat for about 5 min. Add chopped scallions and chili peppers and boil in lower heat for additional 2-3 min. If needed, season with soy sauce to taste. Take it off the heat. Crack an egg in the middle while it’s still boiling before serving.