Bugchonjib

A representative Korean nourishing soup made by stuffing a chicken with ginseng, glutinous rice, and other ingredients, then boiling it. It is characterized by tender chicken and a rich, savory broth, and is known to be good for restoring energy. It is usually eaten warm in the summer, seasoned with salt and pepper.

A spicy and savory Korean nourishing soup made by boiling mashed loach with dried radish greens and vegetables. It is characterized by its thick, deep flavor and warms the body. It is eaten hot with rice, and can be enjoyed with sansho pepper or minced garlic according to preference.

A traditional Korean dish made by boiling kalguksu noodles and chewy gamja ongsimi (potato dumplings) in a thick broth made from ground boiled red beans. It is characterized by the unique nutty and slightly sweet flavor of red beans, and it fills you up. It is usually enjoyed as a delicacy in winter, and seasoned with sugar or salt according to preference.

A Korean summer delicacy made by serving somyeon noodles in a cold broth made from ground boiled soybeans. The nutty and savory soy milk broth combined with the cool noodles is excellent for cooling down in the heat. It is seasoned with salt or sugar according to preference, and sometimes served with shredded cucumber on top.