Korean Broth

Koreans are proud of their "Tang" or broth which we call soup. A Korean TV documentary series called "A Nation of Broth" was produced to highlight the importance of broth in Korean cuisine. A meal without broth is unimaginable to the Koreans!

In Seoul, we had a chance to savour some of the "Tang" shown in the the documentary. We had "Samgyetang" or ginseng chicken soup at Tosokchon Samgyetang. This restaurant was reported to be frequented by the late Korean President, Roh Moo-Hyun. 

Most customers come for the most popular dish, the Samgyetang which is made from a host of ingredient - ginseng, glutinous rice, pumpkin seeds, black sesame, walnut, pine, chestnut, ginkgo, garlic, sunflower seeds, Chinese date and other special ingredients.

Long queue of customers waiting to be called in.

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Myeongdong Kyoja in Seoul is accredited with Michelin Bib Gourmand for seven years from 2017 to 2023. This restaurant is known for four dishes - Mandu (Dumpling), Kalgulsu, Bibimguksu (Mixed Noodle) and Kongguksu (Soy Milk Bean Noodle). 

We ordered three of them except the more spicy Bibimguksu. Both the Kalgulsu and Konggusu are served with their typical broth.

Kalgulsu and Mandu. 

Broth of Kalgulsu is typically made from dried anchovies, shellfish and kelp. Korean Mandu is similar to our Chinese Jiaozi but served typically with kimchi and soy-vinegar-chili dipping sauce.

Kongguksu - The broth is thick and whitish because of the soy milk content.

In terms of pricing, it's rather pricy. Obviously, the cost of living in Korea comparatively is higher than in Malaysia. A bowl of Mandu with 10 dumplings costs RM40, a bowl of Kalgulsu costs RM33, a bowl of Bibimguksu (Mixed Noodle) costs RM33 and a bowl of Kongguksu (Bean Noodle) costs RM40.

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We had Dwaeji Gukbap for our breakfast in our last day in Korea. Unlike our Nyau Chap, the dish is rather simple. It consists of slices of boiled pork served in bone broth. Mee or meehon is replaced by rice!