Banchan Soup refers to a type of soup served alongside the main meal as part of the Korean banchan — the variety of side dishes commonly served with rice in Korean meals.

These soups or stews are often light, flavorful, and complement the main dishes, providing balance and variety to the meal.

While there are many types of banchan soups, a popular and simple one is Miyeok Guk (seaweed soup) or Doenjang Jjigae (soybean paste stew), but here, we’ll cover a versatile Kimchi Jjigae (kimchi stew) that fits the banchan category, often served in small portions as part of a Korean meal.

Kimchi Jjigae – Kimchi Stew Recipe

Ingredients:

Kimchi: 1-1.5 cups, chopped (older, fermented kimchi works best)

Tofu: 1/2 block, cut into cubes

Pork or beef: 150g (optional, sliced thinly)

Onion: 1 small, sliced

Garlic: 2-3 cloves, minced

Gochugaru (Korean chili flakes): 1 tablespoon (optional, for heat)

Gochujang (Korean chili paste): 1 tablespoon (optional, for added flavor)

Soy sauce: 1 tablespoon

Sesame oil: 1 teaspoon

Water or broth: 3-4 cups (beef or vegetable broth works best)

Green onions: 1-2 stalks, chopped (for garnish)

Salt: to taste

Pepper: to taste

Instructions:

Prepare the Ingredients:

If using meat, slice it thinly. Chop the kimchi into bite-sized pieces and slice the onion. Cut the tofu into cubes.

Mince the garlic and chop the green onions for garnish.

Sauté the Meat and Aromatics:

In a pot, heat sesame oil over medium heat. Add the sliced meat (if using) and cook until browned, about 3-4 minutes.

Add the minced garlic and onion, sautéing for another 2-3 minutes until fragrant and softened.

Add Kimchi and Seasonings:

Stir in the chopped kimchi and cook for about 5 minutes, allowing the kimchi to release its flavor and become more tender.

Add the gochugaru (chili flakes) and gochujang (chili paste) if using, and mix well.

Add Broth and Simmer:

Pour in the water or broth, and bring to a simmer. Let the soup cook for about 10-15 minutes to allow the flavors to meld together.

Add Tofu:

Add the cubed tofu and continue to simmer for another 5-10 minutes. The tofu will soak up the flavors of the kimchi broth.

Season and Serve:

Taste the soup and adjust the seasoning with soy sauce, salt, and pepper.

Garnish with chopped green onions and serve hot.

Tips:

Kimchi: The best kimchi for this dish is well-fermented kimchi, as it adds depth and richness to the soup.

Meat: If you prefer a vegetarian version, you can skip the meat and add extra tofu or mushrooms for added texture.

Broth: Using a rich broth will give the stew a more umami flavor, but plain water also works if you want a lighter soup.

Serving Suggestions:

Kimchi Jjigae is often served in small bowls as part of a Korean meal, alongside other banchan like pickled vegetables, small salads, or other soups.

It pairs perfectly with steamed rice, making it a hearty side dish that complements the overall meal.

Banchan soups like Kimchi Jjigae are a great way to bring variety to your table, offering a balance of spice, sourness, and umami in a comforting broth. They’re easy to prepare, full of flavor, and ideal for family meals or special gatherings.

Samgyetang is a traditional Korean ginseng chicken soup that is often enjoyed during the hot summer months, particularly on “boknal” days, the hottest days of the year in Korea. The soup is believed to help boost energy and stamina, making it a perfect dish to restore vitality.

It’s made with a whole young chicken stuffed with ginseng, garlic, and rice, then simmered in a flavorful broth. This dish is both nourishing and delicious.

Ingredients:

Whole chicken: 1 small (about 1-1.5 pounds or 450-700g), ideally a young, tender chicken

Ginseng roots: 2-3 small roots (you can use ginseng powder if fresh roots are unavailable)

Garlic: 6-8 cloves, peeled

Jujube (dried red dates): 4-6 pieces (optional, for added sweetness and health benefits)

Glutinous rice: 1/4 cup (soaked for 30 minutes)

Ginger: 1-2 slices (optional)

Green onions: 2-3 stalks (for garnish)

Soy sauce: 1 tablespoon (for seasoning)

Salt: to taste

Pepper: to taste

Sesame oil: 1 tablespoon (optional, for added richness)

Instructions:

Prepare the Chicken:

Clean the whole chicken and remove any excess fat. Gently rinse it under cold water and pat it dry with a paper towel.

Stuff the chicken with the soaked glutinous rice, ginseng roots, garlic cloves, and jujube (if using). Make sure the chicken is loosely packed to allow the ingredients to infuse the soup.

Simmer the Chicken:

In a large pot, place the stuffed chicken and pour in enough water to cover it (about 5-6 cups).

Add the ginger slices (if using) and bring it to a boil over medium-high heat. Once it starts boiling, reduce the heat to low and let it simmer for about 1.5-2 hours, or until the chicken becomes tender and the broth is flavorful. Skim off any scum or foam that rises to the top during the simmering process to keep the broth clear.

Season the Broth:

After the chicken has cooked and the flavors have melded together, season the broth with soy sauce, salt, and pepper to taste.

You can add a tablespoon of sesame oil for a richer flavor if you like.

Serve:

Once the soup is ready, remove the chicken carefully from the pot. You can either serve the whole chicken in individual bowls or carve it before serving.

Serve the soup hot, garnished with chopped green onions. It’s typically served with a bowl of steamed rice on the side, and sometimes a few additional side dishes (banchan) like kimchi.

Tips:

Ginseng: Ginseng is the key ingredient in Samgyetang, as it’s believed to have energizing properties. If you can’t find fresh ginseng roots, you can substitute with ginseng powder or dried ginseng slices.

Chicken: Using a young chicken (called “chicken for Samgyetang”) will ensure that the meat is tender and the soup is more flavorful. If you can’t find a small chicken, you can use a larger chicken and just adjust the cooking time.

Broth: For an even richer flavor, you can make a broth with anchovies or beef bones and then use that as the base for Samgyetang.

Rice: The glutinous rice inside the chicken helps thicken the broth and adds a bit of texture to the soup. Make sure it’s soaked beforehand for better absorption.

Samgyetang is not only a tasty, hearty dish but also a nutritious and rejuvenating meal. Its deep, soothing broth and tender chicken make it a perfect comfort food, especially during hot summer days or when you need a boost of energy.

Cullen Skink is a traditional Scottish soup that originates from the town of Cullen in the northeast of Scotland. It’s a creamy and hearty soup made with smoked haddock, potatoes, onions, and leeks, offering a wonderful balance of smoky, savory flavors.

This comforting dish is perfect for chilly days and is a great representation of Scottish culinary traditions.

Here’s a simple recipe for Cullen Skink:

Cullen Skink Recipe

Ingredients:

Smoked haddock: 1 lb (450g) fillets (preferably undyed)

Potatoes: 3-4 medium (peeled and diced)

Leeks: 2 medium (cleaned and sliced)

Onion: 1 medium (chopped)

Garlic: 2 cloves (minced)

Vegetable or fish stock: 4 cups

Milk: 1 cup (whole milk for creaminess)

Butter: 2 tablespoons

Salt and pepper: to taste

Fresh parsley: chopped, for garnish

Bay leaf: 1 (optional)

Instructions:

Prepare the Ingredients:

Peel and dice the potatoes. Slice the leeks and chop the onion. Mince the garlic.

Poach the Haddock:

In a large pot, place the smoked haddock fillets. Add enough water to just cover the fish. Bring to a gentle simmer and cook for about 8-10 minutes, until the fish is cooked through and flakes easily.

Once cooked, remove the fish from the pot and set it aside. Retain the cooking liquid, as it will be used as part of the base for the soup.

Cook the Vegetables:

In the same pot, melt the butter over medium heat. Add the chopped onion, leeks, and garlic, and sauté for 5-7 minutes until the vegetables soften and become fragrant.

Add the Potatoes and Stock:

Add the diced potatoes to the pot and stir to combine with the vegetables. Pour in the fish or vegetable stock, along with the reserved cooking liquid from the haddock.

Add the bay leaf, if using, and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.

Flake the Fish:

While the vegetables are simmering, flake the smoked haddock into bite-sized pieces, removing any skin and bones.

Finish the Soup:

Once the potatoes are tender, remove the bay leaf from the pot. Stir in the milk and bring the soup back to a gentle simmer. Add the flaked haddock and cook for an additional 5 minutes to heat the fish through.

Season the Soup:

Taste the soup and season with salt and pepper as needed. The smoked haddock will already add a lot of flavor, so be cautious with the salt.

Serve:

Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or oatcakes on the side for a traditional touch.

Tips:

Smoked Haddock: If you can’t find smoked haddock, you can substitute it with other smoked fish like smoked cod or even a combination of smoked fish.

Creaminess: For a richer soup, you can replace some of the milk with cream or use all cream instead of milk.

Stock: If you don’t have fish stock, you can use vegetable stock or chicken stock, but fish stock is ideal for the authentic taste of Cullen Skink.

Cullen Skink is a flavorful and comforting Scottish soup that brings the taste of the sea right to your bowl. The smokiness of the haddock paired with the creamy texture makes this dish a perfect starter or main for a cozy meal. Enjoy it with a slice of fresh bread and a sprinkle of parsley for an authentic experience!

Doenjang Jjigae is a traditional Korean soybean paste stew made with fermented soybean paste as the base. It’s savory, earthy, and rich in umami — a staple in Korean households.

It’s often compared to Japanese miso soup but is heartier, chunkier, and packed with vegetables, tofu, and sometimes seafood or meat.

Ingredients:

For the Broth:

5-6 dried anchovies (guts removed)

1 piece kelp (about 4×4 inches)

3 cups water

For the Stew:

2-3 tbsp Doenjang (fermented soybean paste)

1 tsp Gochugaru (Korean red chili flakes) – optional for spice

1 small zucchini, sliced

1/2 onion, sliced

1 small potato, diced

1-2 mushrooms (shiitake or enoki), sliced

1 green chili or red chili (optional, for heat)

1/2 block firm tofu, cubed

1 clove garlic, minced

1 stalk green onion, chopped

A handful of clams or shrimp (optional, for seafood version)

Instructions:

1⃣ Make the Broth:

In a medium pot, add water, dried anchovies, and kelp.

Boil for 10-15 minutes, then remove anchovies and kelp.

Keep the broth simmering.

2⃣ Dissolve the Doenjang:

Add 2-3 tablespoons of doenjang into the broth.

Stir well until completely dissolved.

3⃣ Add the Veggies & Protein:

Toss in diced potato first (since it takes longer to cook).

After 3-4 mins, add zucchini, onion, mushrooms, and garlic.

Add tofu cubes gently.

If adding clams or shrimp, add them now.

4⃣ Season & Simmer:

Sprinkle gochugaru if you like it spicy.

Add sliced green chili (optional) for extra heat.

Let it simmer for 10-15 minutes until the veggies are soft and flavors deepen.

5⃣ Finish:

Add chopped green onions just before turning off the heat.

Serving Suggestions:

Serve boiling hot in a clay pot (ttukbaegi if you have one).

Pair with a bowl of steamed rice.

Add kimchi and other Korean banchan (side dishes) for a full meal.

Tips:

Adjust doenjang quantity to taste — some pastes are saltier than others.

For vegetarian version: skip anchovies/seafood and make the broth with dried shiitake mushrooms and kelp.

Keeps well — flavors deepen the next day!

Miyeok Guk is a traditional Korean seaweed soup made with miyeok (미역), or edible seaweed, and often enjoyed on birthdays or as a comforting dish for new mothers after childbirth.

It’s known for its nutritious qualities, as seaweed is rich in vitamins and minerals, particularly iodine and calcium. This simple yet flavorful soup is typically made with beef or sometimes anchovy-based broth, and is a staple in Korean cuisine.

Ingredients:

Miyeok (seaweed): 1 cup dried (about 1-1.5 ounces)

Beef: 200g (about 7 oz) beef brisket or beef shank (you can also use beef bones for a richer broth)

Garlic: 2-3 cloves, minced

Soy sauce: 2-3 tablespoons

Sesame oil: 1 tablespoon

Salt: to taste

Water: 6-7 cups (or beef broth for richer flavor)

Black pepper: freshly ground, to taste

Green onions: 1-2 stalks, chopped (optional for garnish)

Instructions:

Soak the Seaweed:

Soak the dried miyeok in cold water for about 20-30 minutes until it becomes soft and expands. After soaking, rinse it thoroughly and cut it into bite-sized pieces. Set it aside.

Prepare the Beef:

If using beef brisket or shank, slice the beef into thin strips. If using beef bones, you can use them as is for a more flavorful broth.

Sauté the Beef and Garlic:

Heat a pot over medium heat and add the sesame oil. Add the sliced beef and sauté until it’s browned and no longer pink, about 3-5 minutes.

Add the minced garlic and sauté for another 1-2 minutes until fragrant.

Add Water and Soy Sauce:

Pour in the water or beef broth and bring it to a boil. Once it’s boiling, reduce the heat to low and simmer for about 10-15 minutes. Add soy sauce to season the broth.

Add the Seaweed:

Stir in the soaked and cut miyeok (seaweed) into the pot. Continue to simmer for an additional 10-15 minutes, allowing the seaweed to soften and absorb the flavors of the broth.

Season the Soup:

Taste the soup and add salt and pepper to taste. Some people like it a little saltier, especially if using water, but be careful with the salt if you’re using a salty broth.

Serve:

Once the soup is ready, serve it hot, garnished with chopped green onions if desired. Miyeok Guk is often served with a bowl of steamed rice and kimchi.

Tips:

Beef: Using beef brisket or shank will give the soup a richer flavor. You can also use beef bones for an even more flavorful broth. If you’re looking for a quicker version, you can substitute the beef with anchovies or just use water.

Seaweed: Miyeok can be found at most Asian grocery stores, and the dried variety expands significantly once soaked, so use it sparingly.

Broth: For an even richer taste, you can prepare an anchovy broth as a base. Simply boil dried anchovies in water and strain them out before adding to the soup.

Miyeok Guk is a comforting, light, and nutritious soup that brings out the natural umami flavors of seaweed and beef. It’s especially popular on birthdays, as it’s believed to promote good health and longevity. It’s also commonly served to new mothers in Korea as part of postpartum care.

Bulgogi Soup is a delicious variation of the classic Korean bulgogi (marinated beef), where the beef is simmered in a savory, flavorful broth.

It’s a comforting, hearty soup with the signature flavors of bulgogi—soy sauce, garlic, sesame oil, and sweetness—infused into the broth. This dish is typically served with steamed rice, making it a complete meal.

Here’s how to make Bulgogi Soup:

Ingredients:

Beef (thinly sliced): 1 lb (about 450g) of beef (rib-eye or sirloin works best)

Onion: 1 medium, thinly sliced

Garlic: 3-4 cloves, minced

Ginger: 1-2 slices (optional)

Soy sauce: 3 tablespoons

Sesame oil: 1 tablespoon

Sugar: 1 tablespoon (or honey)

Rice wine (mirin): 2 tablespoons (optional)

Green onions: 2-3 stalks, chopped (for garnish)

Carrot: 1 small, thinly sliced (optional)

Korean chili flakes (gochugaru): 1 teaspoon (optional, for a mild kick)

Water or beef broth: 4-5 cups (depending on how brothy you like it)

Salt and pepper: to taste

Tofu: 1/2 block, cut into cubes (optional)

Sesame seeds: for garnish (optional)

Mushrooms (shiitake or enoki): 1/2 cup (optional)

Instructions:

Marinate the Beef:

In a bowl, mix the sliced beef with 2 tablespoons of soy sauce, sesame oil, sugar (or honey), minced garlic, and rice wine (if using). Let it marinate for at least 20 minutes (or up to an hour for more flavor).

Sauté the Aromatics:

Heat a large pot over medium heat and add a little sesame oil. Add the minced garlic and sliced onion and sauté until fragrant and softened, about 3-4 minutes.

If you like a little extra flavor, you can add ginger at this stage (optional).

Cook the Beef:

Add the marinated beef to the pot and cook, stirring frequently, until the beef starts to brown and caramelize slightly, about 3-4 minutes.

Add the Broth:

Pour in the water or beef broth, bringing the mixture to a gentle boil. Stir to combine and scrape up any browned bits from the bottom of the pot.

If you want extra richness, you can add some beef bone broth.

Simmer the Soup:

Reduce the heat to low and let the soup simmer for 20-30 minutes to allow the beef to become tender and the flavors to meld together. Add the gochugaru (Korean chili flakes) for a mild kick if you want some heat.

Add the optional mushrooms and tofu during the last 10 minutes of cooking, if desired.

Final Seasoning:

Taste the soup and season with salt, pepper, and additional soy sauce, if needed.

Serve:

Serve the bulgogi soup hot, garnished with chopped green onions, sesame seeds, and any extra toppings of your choice. It’s typically served with a side of steamed rice.

Tips:

Beef: Thinly sliced beef is key for bulgogi, so it’s easy to cook quickly and absorb the flavors. You can buy pre-sliced bulgogi beef or freeze the beef slightly before slicing it yourself.

Broth: Using beef broth will give the soup a richer flavor, but water works just fine too if you’re looking for a lighter version.

Heat: You can adjust the heat level by adding more or less gochugaru or even a splash of gochujang (Korean chili paste) for extra spice.

Bulgogi Soup is the perfect comfort food with its savory broth, tender beef, and delicious umami flavors. It’s hearty, satisfying, and perfect for chilly days or when you’re craving a warm, flavorful meal.

Sundubu Jjigae is a Korean soft tofu stew that’s spicy, savory, and comforting. Made with soft (or silken) tofu, vegetables, and sometimes seafood or meat, it’s a delicious and satisfying dish often enjoyed with a bowl of steamed rice. Here’s how to make it:

Ingredients:

Soft tofu (sundubu): 1 block (about 400g), cut into chunks

Pork (optional): 200g, thinly sliced (you can also use beef, seafood, or just vegetables)

Kimchi: 1/2 cup, chopped (optional, for extra flavor)

Onion: 1 small, sliced

Garlic: 3 cloves, minced

Green onions: 2-3 stalks, chopped

Gochujang (Korean chili paste): 1 tablespoon

Gochugaru (Korean chili flakes): 1 tablespoon (adjust for spice level)

Soy sauce: 1 tablespoon

Sesame oil: 1 teaspoon

Broth or water: 2-3 cups (use vegetable, beef, or anchovy broth for more flavor)

Egg: 1, optional (for cracking into the stew at the end)

Salt: to taste

Pepper: to taste

Sesame seeds: for garnish (optional)

Instructions:

Prepare the Ingredients:

Slice the pork (or your chosen protein) into thin pieces, and chop the onion, garlic, and green onions.

If using kimchi, chop it into small pieces.

Sauté the Aromatics:

Heat a pot or a deep pan over medium heat and add sesame oil.

Add the sliced pork (or your protein) and cook until browned.

Add the garlic, onions, and kimchi (if using), and sauté until the onions become soft and translucent, about 3-4 minutes.

Add the Broth and Seasonings:

Stir in the gochujang (Korean chili paste) and gochugaru (chili flakes), letting them cook with the other ingredients for 1-2 minutes.

Pour in the broth or water, and bring the mixture to a simmer. Let it cook for 5-10 minutes to allow the flavors to meld together.

Add the Tofu:

Gently add the soft tofu to the pot, breaking it up into large chunks with a spoon. Stir it gently into the broth, and let the stew simmer for about 10 minutes. The tofu will absorb the flavors and become incredibly soft.

Season the Stew:

Taste the broth and season with soy sauce, salt, and pepper to your liking.

Add the Egg (Optional):

If you’d like to add an egg, crack it directly into the simmering stew about 5 minutes before you finish cooking. Let it cook until the egg white is set but the yolk is still soft.

Serve:

Serve the Sundubu Jjigae hot, garnished with chopped green onions and sesame seeds (if using). It’s traditionally enjoyed with a bowl of steamed rice on the side.

Tips:

Spice Level: Adjust the amount of gochujang and gochugaru to control the heat level. If you prefer it milder, reduce the chili flakes.

Protein Variations: You can replace pork with beef, chicken, or seafood, or skip the meat altogether for a vegetarian version.

Broth: Using a flavorful broth (such as anchovy or beef) will elevate the dish, but water works fine if you’re in a pinch.

Sundubu Jjigae is hearty, spicy, and packed with comfort. It’s perfect for a cozy meal, and the silky tofu gives it a rich, satisfying texture that makes it an all-time favorite in Korean cuisine.

Scotch Broth is a traditional Scottish soup that is hearty, filling, and full of flavor. Made with lamb (or sometimes beef), barley, vegetables, and herbs, this soup is a comforting dish that’s perfect for colder weather.

It has a wonderful combination of tender meat, nutty barley, and vegetables, all simmered together in a flavorful broth.

Here’s a simple recipe for Scotch Broth that you can make at home.

Scotch Broth Recipe

Ingredients:

Lamb: 1 lb (450g) bone-in lamb shoulder or shank (or you can use beef for variation)

Barley: ½ cup (pearl barley works best)

Carrots: 2 large, diced

Leeks: 2 medium, cleaned and sliced (or substitute with onions)

Celery: 2 stalks, diced

Turnip: 1 medium, diced (optional, for added flavor)

Potatoes: 2 medium, diced

Garlic: 2 cloves, minced

Chicken or vegetable stock: 6 cups (or water)

Fresh thyme: 1 sprig (or 1 tsp dried thyme)

Bay leaves: 2

Salt and pepper: to taste

Fresh parsley: chopped, for garnish

Olive oil: 1 tablespoon (for sautéing)

Optional: A small handful of green peas or other vegetables like parsnip for extra texture and flavor

Instructions:

Prepare the Ingredients:

Dice the vegetables (carrots, leeks, celery, turnip, and potatoes) into small, bite-sized pieces.

Rinse the barley under cold water to remove any debris.

If using lamb with bones, chop the meat into smaller chunks, or leave the meat on the bone to cook for extra flavor.

Brown the Meat:

Heat the olive oil in a large pot over medium heat. Add the lamb pieces (or beef, if using) and brown them on all sides for about 5-7 minutes. This step helps to develop a rich flavor in the broth.

Once browned, remove the meat from the pot and set it aside.

Sauté the Vegetables:

In the same pot, add the diced carrots, leeks, celery, and garlic. Sauté for about 5 minutes until the vegetables begin to soften.

Add Stock and Meat:

Add the stock (or water) to the pot and bring it to a boil. Once it’s boiling, return the browned meat to the pot along with the thyme and bay leaves. If using lamb shanks, you can add them whole for more flavor.

Reduce the heat to low and simmer for 1 to 1.5 hours, allowing the meat to tenderize and the broth to develop rich flavors.

Add Barley and Potatoes:

Once the meat is tender, add the barley, diced potatoes, and turnip (if using) to the pot. Continue to simmer for an additional 30-45 minutes, until the barley is tender and the potatoes are cooked through.

Season the Soup:

Taste the broth and season with salt and pepper to your liking. If you prefer a bit more depth of flavor, you can add more thyme or even a dash of Worcestershire sauce or vinegar for a touch of acidity.

Finish and Serve:

If you’ve used bone-in meat (like lamb shanks), remove the bones and discard them, then shred any remaining meat into small pieces and return it to the soup.

Stir in some fresh parsley for garnish and serve the soup hot.

Tips:

Meat Options: While lamb is traditional in Scotch Broth, you can also use beef or a mix of both meats for a different flavor.

Barley: If you prefer a more porridge-like texture, you can increase the amount of barley, but be sure to add extra liquid as needed.

Vegetarian Version: For a vegetarian Scotch Broth, simply omit the meat and use vegetable stock. You can also add more beans or lentils to make up for the protein.

Scotch Broth is a comforting, nourishing soup with layers of flavor from the lamb, barley, and vegetables. It’s perfect for warming up on a chilly day and can be enjoyed on its own or with a slice of hearty bread.

Vichyssoise is a classic French soup that is traditionally served cold, though it can also be enjoyed hot. Made from leeks, potatoes, onions, and cream, this velvety soup has a delicate, subtle flavor with a smooth texture.

Its light and refreshing taste make it a popular choice during warmer months, but it can be enjoyed year-round.

Here’s a simple recipe for Vichyssoise:

Vichyssoise Recipe

Ingredients:

Leeks: 3 medium (white and light green parts only, cleaned and sliced)

Potatoes: 3 large, peeled and diced

Onion: 1 medium, chopped

Vegetable or chicken stock: 4 cups

Heavy cream: 1/2 cup

Butter: 2 tablespoons

Salt and pepper: to taste

Chives: chopped, for garnish

Fresh parsley: chopped, for garnish (optional)

Lemon juice: 1 teaspoon (optional, for brightness)

Instructions:

Prepare the Vegetables:

Clean the leeks thoroughly, removing any dirt. Slice the leeks, discarding the dark green tops. Peel and dice the potatoes, and chop the onion.

Sauté the Vegetables:

In a large pot, melt the butter over medium heat. Add the leeks and onion, and sauté for 5-7 minutes, until softened and translucent. Be careful not to brown the vegetables, as this could affect the soup’s delicate flavor.

Add the Potatoes and Stock:

Add the diced potatoes to the pot, followed by the vegetable or chicken stock. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.

Blend the Soup:

Once the potatoes are soft, remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or transfer the mixture to a blender in batches. Blend until the soup is velvety and creamy.

Add the Cream:

Stir in the heavy cream to achieve a rich, smooth texture. If you prefer a lighter version, you can use half-and-half or whole milk instead of cream.

Season the Soup:

Taste the soup and adjust the seasoning with salt and pepper. If you want a slight tang, add a little lemon juice to brighten the flavors.

Cool the Soup:

Let the soup cool to room temperature, then transfer it to the refrigerator and chill for at least 2 hours before serving. Vichyssoise is traditionally served cold, but if you prefer, you can also serve it hot.

Serve:

Ladle the chilled or heated soup into bowls, and garnish with freshly chopped chives and parsley. You can also drizzle a little extra cream on top for a luxurious finish.

Tips:

Smooth Texture: For an extra-smooth texture, strain the soup after blending to remove any remaining bits of vegetable.

Herbs: You can experiment with different herbs like dill or tarragon to add a fresh, fragrant note to the soup.

Vegan Option: To make this soup vegan, substitute the butter with olive oil and replace the cream with coconut cream or a dairy-free alternative.

Vichyssoise is a wonderfully smooth and creamy soup that combines the flavors of leeks and potatoes, with a touch of richness from the cream. Served cold, it’s a refreshing, elegant dish, perfect for hot summer days, but it can also be enjoyed warm for a comforting, light meal.

Kimchi Jjigae is a popular Korean stew made with kimchi as the main ingredient. It’s a savory, spicy, and comforting dish that has a rich depth of flavor, often enjoyed as a hearty meal, especially during colder months. Here’s a basic guide to making this delicious Korean dish:

Ingredients:

Kimchi: 1 to 2 cups of well-fermented kimchi (the more aged, the better)

Pork (optional): 200g of pork belly or shoulder, cut into bite-sized pieces

Tofu: 1/2 block of firm tofu, cubed

Onion: 1 medium onion, sliced

Garlic: 2-3 cloves, minced

Green onions: 2-3 stalks, chopped (for garnish)

Korean chili flakes (gochugaru): 1-2 tablespoons (for heat, optional)

Gochujang: 1 tablespoon (Korean chili paste, for extra flavor)

Soy sauce: 1 tablespoon

Sesame oil: 1 teaspoon

Water or broth: 3-4 cups (depending on how soupy you like your stew)

Salt and pepper: to taste

Instructions:

Prepare the Ingredients: If using pork, cut it into small pieces. Chop the kimchi into smaller, bite-sized pieces if it’s not already. Slice the onion and mince the garlic.

Cook the Pork (optional): In a large pot, heat a bit of sesame oil over medium heat. Add the pork and cook until it’s lightly browned on all sides.

Add the Kimchi: Add the kimchi (and its juice) to the pot with the pork. Stir-fry the kimchi for a few minutes, which will help bring out its flavor.

Season: Add minced garlic, gochugaru (if you like it spicy), and gochujang to the pot. Stir everything together and cook for another 2-3 minutes.

Add Liquid: Pour in water or broth and bring it to a boil. Reduce the heat to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.

Add Tofu and Onion: Gently add the tofu cubes and sliced onion to the pot. Simmer for another 10-15 minutes until the tofu is heated through and the onions soften.

Adjust the Seasoning: Taste the stew and add soy sauce, salt, and pepper to adjust the flavor to your liking.

Garnish and Serve: Once the stew is ready, garnish with chopped green onions and serve hot with a bowl of steamed rice.

Tips:

Kimchi: The older your kimchi is, the more flavorful your stew will be. Well-fermented kimchi will give the dish a tangy, umami-packed taste.

Broth: You can use anchovy or beef broth for a richer, more flavorful base, but water works just fine too.

Protein Variations: You can substitute pork with beef or even canned tuna for a different twist.

Kimchi Jjigae is versatile, comforting, and easy to make, with the ability to tweak based on your preference for spice or richness. It’s one of those dishes that tastes even better the next day!