Korean Soups: Comfort in Every Bowl

It is almost an emotional thing - in Korea, it is unthinkable to eat or serve rice without some kind of Goog Mool (something soupy). It may be Goog or Tahng, a simpler soup served individually; or Jigae, saltier and spicier, served to be shared; or Juhngol, a braised combination of meats or seafood with vegetables and tofu, that can be the main dish.

Most stock is beef or dried anchovy-based; chicken to a lesser extent; pork is hardly ever used. Some soups need only water, salt and soy sauce; others rely on soy bean paste or chilli paste. Chopped garlic and spring onion are compulsory in almost all.

In summer, cold soups are very popular - iced stock poured over seasoned vegetables just before serving. Kong Goog (soy bean milk soup) is a fine example of a nutritious cold soup.