Tteokguk (Rice Cake Soup)

Tteokguk (Rice Cake Soup)

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.