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.
Recipe Archive
Soups & Stews
Soups and stews reward patience, seasoning, and structure. Browse bowls that build flavor through stock, aromatics, legumes, vegetables, seafood, and slow-cooked meats.
1031 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Joost
Daging Smoor (Indo-Dutch Beef Braise)
A Dutch verb sailed to the Indies and came back darker, sweeter and wiser: beef smothered with ketjap manis, nutmeg, mace and clove until the sauce clings like lacquer.
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
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
Dak-hanmari (Whole Chicken Hot Pot)
A whole chicken simmered gently at the table with garlic, leek, potato, and rice cakes, then finished with kalguksu noodles in the clear broth Seoul lines up for.
Chef Klaus
Dampfnudeln mit Grumbeersupp
The Pfalz puts the Dampfnudel on potato soup, not only under vanilla sauce: yeast dough, a tight lid, and the salty crust that tells you the pan was left alone.
Chef Freja
Dansk Gullasch
Denmark's own version of goulash, beef braised slowly with sweet paprika, soft onions, and a bottle of dark beer until the sauce turns thick and brick-red. Root vegetables and rugbrod alongside.
Chef Jeong-sun
Daseulgi-guk (Freshwater Snail Soup)
Tiny freshwater snails boiled, picked, and returned to a pale green broth with tender greens, the Chungcheong soup that asks for patience before it gives comfort.
Chef Ally
Dashi with Silken Tofu and Seasonal Greens
A bowl of honest, crystal-clear Japanese broth that lets perfect ingredients speak for themselves: trembling silken tofu, bright market greens, and a dashi made with your own hands.
Chef Freja
Den Sorte Gryde
The Danish winter stew that takes its name from the pot. Beef browned hard, dark porter and strong coffee poured over, three hours of slow braising until the sauce is nearly black and the meat gives at a touch.
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
Doenjang-jjigae (된장찌개, Soybean Paste Stew)
The weeknight soybean paste stew built on a clean anchovy-kelp broth, thick-cut vegetables, and restraint: enough doenjang to hold the bowl together, not enough to bury it.
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
Domimyeon (도미면, Court Sea Bream Noodle Hot Pot)
A Joseon court jeongol from the 1795 banquet records, with pan-fried sea bream, seasoned beef, mushrooms, egg garnish, and noodles arranged by color before clear broth meets the pot.
Chef Jeong-sun
Dongtae-jjigae (Frozen Pollock Stew)
A winter table stew of frozen pollock, roe, radish, and tofu, cleaned by blanching first and simmered in a spicy broth that should taste clear and briny, never heavy.
Chef Joost
Draadjesvlees (Dutch Braised Beef)
Draadjes means little threads, and the whole dish is a lesson in patience: cheap beef, butter, onion, and time, cooked until the Sunday table can pull it apart with a spoon.
Chef Jeong-sun
Dubu-jeongol (Stuffed Tofu Hot Pot)
Golden tofu pockets filled with seasoned beef, set among mushrooms, minari, and colored vegetables, then simmered tableside in a clear broth so every ingredient keeps its own voice.
Chef Jeong-sun
Dubu-jeotguk-jjigae (Tofu and Salted-Brine Stew)
A court-and-home tofu stew in pale beef broth, seasoned with clear jeotguk from salted shrimp, where the discipline is restraint: no chili, no shouting, just tofu, mushrooms, and careful salt.
Chef Jeong-sun
Dubu-jjigae (Tofu Stew)
Plain firm tofu gets the lead in this clear, gentle stew, where anchovy broth, salted shrimp or soy, scallion, and a whisper of garlic carry a weeknight meal.
Chef Takumi
Duck Nanban Soba (鴨南蛮, Kamo Nanban)
Kamo Nanban is cold-month soba at its most direct: duck breast browned just enough to perfume a soy-dark broth, thick negi softened until sweet, and noodles kept clean and springy.
Chef Jeong-sun
Dwaeji-gukbap (Busan Pork and Rice Soup)
Busan's pork and rice soup, built from blanched bones boiled until the broth turns milky, then finished in each bowl with sliced pork, garlic chives, salted shrimp, and dadaegi.
Chef Takumi
Edo Loach Hot Pot (柳川鍋, Yanagawa Nabe)
Yanagawa nabe looks like a difficult old Edo specialty. It is one shallow pot: fresh split dojō, clean burdock, sweet soy dashi, and egg pulled from the heat while still tender.
Chef Takumi
Edo Ozōni (江戸雑煮, Tokyo-style New Year soup)
Edo ozōni is New Year restraint in a bowl: clear dashi, grilled square mochi, a little chicken, winter greens, and one strip of yuzu to wake it.
Chef Takumi
Edo Tuna and Leek Hot Pot (ねぎま鍋, Negima Nabe)
Negima nabe is old Edo thrift turned winter comfort: fatty tuna, grilled leek, and soy-seasoned dashi sharing one pot, with the fish fat doing its quiet work.
Where cooking meets culture.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary Explorer