Chef Jeong-sun
Sagol-guk (Beef Bone Marrow Broth)
The mother broth of the Korean kitchen: leg bones soaked, scrubbed, and boiled hard until the pot turns milky, then drawn off and boiled again for rice, noodles, and soup.
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Chef Jeong-sun
Mineo-tang (민어탕, Croaker Soup)
A Jeolla summer soup of whole croaker, white radish, and minari, simmered gently so the fish stays tender and the clear broth tastes clean enough for boknal heat.
Chef Jeong-sun
Deulgaetang (Perilla Seed Soup)
A gold-brown Korean soup thickened with ground perilla seeds, carrying mushrooms, potato, and soft greens in a nutty broth that feels creamy without a spoonful of dairy.
Chef Jeong-sun
Chueotang (Loach Soup)
Freshwater loach simmered until the bones soften, pressed into its own broth, then carried with doenjang, greens, perilla seed, and sancho pepper the way Namwon autumn tables know it.
Chef Jeong-sun
Imjasu-tang (Chilled Sesame Chicken Soup)
A Joseon court summer soup made for heat, with shredded chicken and cucumber in a cold broth thickened by finely ground toasted sesame until it turns pale, nutty, and clean.
Chef Jeong-sun
Gomtang (곰탕, Beef and Offal Soup)
A clear beef and tripe soup built from brisket, honeycomb tripe, and Korean radish, simmered low so the broth stays deep, clean, and separate from seolleongtang's milky bones.
Chef Jeong-sun
Heug-yeomso-tang (Black Goat Soup)
A country tonic of black goat, doenjang, perilla seed, and warming herbs, simmered long enough to quiet the gaminess and leave a deep broth meant for strength.
Chef Jeong-sun
Seolleongtang (Ox Bone Soup)
Milky-white ox bone broth that turns opaque only through time and a strong simmer, served unseasoned from the pot so each person finishes the bowl at the table.
Chef Jeong-sun
Dak-baeksuk (Whole Boiled Chicken Soup)
A whole chicken simmered plainly with garlic, jujube, and ginger until the meat loosens from the bone, served with salt at the table and followed by rice cooked in the broth.
Chef Jeong-sun
Yukgaejang (Spicy Shredded Beef Soup)
A batch pot of spicy shredded beef soup, built on patient broth, hand-torn brisket, fernbrake, and long scallions, with chili oil bloomed gently so the soup tastes deep instead of harsh.
Chef Jeong-sun
Yongbong-tang (Dragon and Phoenix Soup)
A Jeolla soup for the hottest weeks, where carp stands for dragon and chicken for phoenix, simmered slowly with ginseng until the broth turns clean, deep, and steady.
Chef Jeong-sun
Galbitang (Beef Short Rib Soup)
A clear short rib soup for the celebration table, built by soaking, blanching, and slow skimming until beef, radish, and broth taste clean enough to need only salt.
Chef Jeong-sun
Dak-gomtang (Chicken Bone Soup)
A whole chicken stretched into a clean, pale broth and tender shreds of meat, the everyday answer when beef bones cost too much and the table still needs comfort.
Chef Jeong-sun
Galnaktang (Short Rib and Octopus Soup)
A clear, restorative Jeolla soup that puts beef short ribs and small octopus in one pot, land and sea together, timed carefully so the broth is deep and the octopus stays tender.
Chef Jeong-sun
Daegutang (Clear Cod Soup)
A clear winter cod soup with radish, bean sprouts, and scallion, cooked gently so the broth stays clean and the fish tastes like the sea it came from.
Chef Jeong-sun
Al-tang (Fish Roe Stew)
A weeknight fish roe stew with radish and crown daisy in a clean spicy broth, where the whole success depends on adding the roe late enough that it sets tender, not chalky.
Chef Jeong-sun
Kkori-gomtang (Oxtail Soup)
Oxtail simmered slowly until the broth turns pale and rich, served plain with scallion, salt, pepper, and rice so the meat and bones can speak clearly.
Chef Jeong-sun
Oritang (Spicy Duck Stew)
A Gwangju stew of bone-in duck simmered until the meat loosens, sharpened with gochugaru and doenjang, thickened with ground perilla, then covered with fresh minari at the table.
Chef Jeong-sun
Gamjatang (Pork Bone and Potato Stew)
Pork backbone simmered until the meat loosens from the bone, with potatoes, dried radish greens, perilla leaves, and nutty perilla seed powder thickening the bowl.
Chef Jeong-sun
Doganitang (Ox Knee Cartilage Soup)
Ox knee cartilage simmered until the broth turns milky and the cartilage slips between the teeth, a plain Korean soup that rewards patience more than ornament.
Chef Jeong-sun
Jangeo-tang (Korean Eel Soup)
Freshwater eel simmered into a thick Jeolla soup with cabbage, doenjang, perilla seed powder, and green chilies, a summer tonic built slowly enough for one bowl to carry the day.
Chef Jeong-sun
Chogye-tang (초계탕, Chilled Vinegar Chicken Soup)
A northern summer soup of clear chicken broth, shredded meat, cucumber, pear, and jidan, sharpened with vinegar and Korean mustard until the cold wakes you up before it cools you down.
Chef Jeong-sun
Maeuntang (Spicy Fish Stew)
The red fish stew made from the day's clean bones and flesh: radish-sweet broth, just enough gochugaru, tofu, and crown daisy added at the end so the fish still tastes like fish.
Chef Jeong-sun
Ori-baeksuk (Whole Boiled Duck Soup)
A whole duck simmered until tender with garlic, sweet rice, jujubes, ginseng, and mountain herbs; richer than samgyetang, but handled carefully so the broth stays clean.
Chef Jeong-sun
Samgyetang (Ginseng Chicken Soup)
The boknal soup that fights summer heat with heat: a whole young chicken stuffed with sweet rice, ginseng, garlic, and jujube, simmered clean and seasoned only after the broth speaks.
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