8.177 Kimchi Guk


1 (Sat) July 2017

Kimchi Guk


by me

at home

-One Serendra, BGC, Taguig, Manila, Philippines-


In Korean, certain spicy broths that are crisp in texture with bite, lean and mean, may be referred to as “siwon hae  (시원해),” which loosely translates as “refreshing.”  Upon taste, the appropriate reaction would be to give an “aah!” of relief – as if enjoying a sip of deliciously cool water.  The lighter kimchi guk (soup), as opposed to the heavier kimchi jjigae (stew), if made right, might elicit such a response.


Although simple in concept, the soup requires a lot of layering to achieve a flavor profile that is both delicate yet rich, much more difficult than the stew.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s