Aeri's Kitchen

Since soybean paste flavor is a good match with many different ingredients, there are many different kinds of soup that uses it. This soup is one of them. You will be amazed what kind of great and savory flavor you get with this soup using only natural ingredients, without any artificial seasonings like MSG.

Yield: 2-3 Servings

Short Korean Lesson: *^^*

• SiJak (시작) = Begin
• Ggeut (끝) = End

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Fried fish cake and egg guk is a simple and delicious daily soup. Previously, I posted the street vender version of this (Fish Cake Guk) a few years ago. This is another way to make delicious soup with fish cakes at home. Soft fish cakes and egg, along with a savory broth, tastes great.

Yield: 2-3 Servings

Short Korean Lesson: *^^*

• SonTop (손톱) = Fingernail
• BalTop (발톱) = Toenail

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Spicy potato guk is a very simple and useful daily soup that is especially good on cold days because the spicy broth makes your body warm. Many people usually have potatoes and onions on hand. So if your groceries are running low, and you want to cook something with what you have, this is a great recipe for that. If you love potatoes and spicy food like me, try it someday.

Yield: 3 Servings

Short Korean Lesson: *^^*

• JiPye (지폐) = Bill (Money)
• DongJeon (동전) = Coin (Money)

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Beef and radish guk is a Korean soup that is eaten daily. This can be good for people who like Korean food, but cannot eat spicy food. The marinated beef and radish gives great flavor to the broth, and the texture of cooked radish with tender beef is good together. Try it someday.

Yield: 4 Servings

Short Korean Lesson: *^^*

• Non (눈) = Eye
• Ko (코) = Nose

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Mussel soup must be one of the easiest Korean soups to make, yet it is still very delicious. It is amazing to get such great flavor with such few ingredients. With only mussels, salt, green onions, and water, you will get a very tasty and flavorful mussel dish.

This reminds me of fond childhood memories in Korea. Once my mom bought a big bag full of fresh mussels from a fish market and boiled them all in a big pot with just water, salt, and green onions. I was amazed by the huge amount she was making, but as you know, the volume for mussels is large, but the actual amount after removing the shells, is not that much. LOL Our family finished it all during one meal. It was always a fun time to eat boiled mussels with my family. I can taste my mom’s mussel soup from my recipe and that makes me happy. It is not only the taste, but also the memories that I enjoy with this dish. Try it someday, and make your own memories with ones you love.

Yield: 2 Servings

Short Korean Lesson: *^^*

• HongHab (홍합) = Mussel
• Tang (탕) = A term for a dish that is similar to soup

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