The Best Korean Stews and Soups in Winter

Winter in Korea can be rough. Especially recently, the temperatures have been constantly below 0 here. This is the perfect time of the year to get familiar with the endless soup and stew variety that Korea has to offer. Here are the best Korean stews and soups to survive a long and bitter cold winter.

Uhmook tang (어묵탕), Fish cake soup

by Chloe Lim

This soup is one of the most popular street foods during winter and even throughout the entire year. The combination of the soft fish cakes on a stick in a flavorful broth paired with other vegetables. The fish cakes vary in size and shape from flat slices to round balls. These cakes are also found in ddeokbokki (떡볶이) or by themselves as a typical “anju”, drinking food.

Dongtae jjigae (동태찌개), Pollock stew

 If you’re not familiar with pollock, it’s a type of fish similar to cod, which is the main ingredient of this deliciousness in a bowl. Korean Jjigae stews are a flavorful experience with many ingredients melting together in the pot: radish, green onion, tofu, bean sprouts and anchovies. Crown daisy (쑥갓) creates a herbal flavor that is especially soothing on a cold winter night.

Tteokguk (떡국), Rice cake soup

떡국

This soup variety is traditionally eaten for Lunar New Year in Korea. It is made of the broth and thin rice cakes. It is said to bring good look for the new year when it is eaten during New Year’s. It is usually served with eggs, thin slices of meat, and dried seaweed.

Galbitang (갈비탕), Beef ribs soup

If you are looking for a meaty treat, this soup is your winner! It is made from beef short ribs and stewing beef, as well as onions and many other ingredients. This soup dates back to table settings for Korean royals at court from the Goryeo Dynasty (918-1392) and has been popular ever since. It is also often served at wedding ceremonies.

Sundubu Jjigae (순두부찌개), Uncurdled Tofu Stew

by Nixie Rhie

One of my favorites of all time, and not only in winter: sundubu jjigae! This delicious stew consists of uncurdled tofu, many vegetables, including mushrooms and onions. There are even varieties with seafood (oysters mussels, clams, or shrimp) and optional meat! However, no matter which type you try, you will always taste the gochujang (chili paste) and gochu garu (chili powder). A raw egg is oftentimes poured on top of the jjigae right before serving it. Hungry yet? Which one’s your favorite?

Recommended Travel Guides for Korea

If you want to learn more about South Korea and have a handy travel guide in your pocket, check out these three options below:

DK Eyewitness Top 10 Seoul

This Top 10 Seoul guide is a great pocket guide that breaks down the best of Seoul into helpful lists of ten – from selected highlights to the best museums and galleries, and the most authentic restaurants, tearooms, bars, shops, and markets. I personally helped update the most recent version of this guide. Buy this book.

Lonely Planet Korea

You really can’t go wrong with a lonely planet guide in your hand luggage! I’m a huge fan of Lonely Planet and own this guide myself. What I love is the brand-new pull-out, passport-size ‘Just Landed’ card with wi-fi, ATM and transport info – all you need for a smooth journey from airport to hotel! Buy this book.

South Korea: The Solo Girl’s Travel Guide

Calling all my solo female travel ladies out there – this guide is amazing! Part of the #1 Travel Guidebook Series for Women (and couples), this take on South Korea will help you avoid the scams, creeps, and tourist traps and skip ahead to the cities and adventures that are worth your time (and money)! Buy this book.

You might also like these articles:

Magoksa Temple in Gongju: A Visitor’s Guide

Reading Time: 6 minutes

Read more

Jeju Island Road Trip Guide for 1 Epic Week

Reading Time: 10 minutes

Read more

What to Do in Gongju – All the Baekje Sites You Need To See

Reading Time: 6 minutes

Read more

Name(Required)

First Last

Email(Required)

Δ

Pin it and save it for later!

Check out more Korea content: