Chef Jeong-sun
Kongnamul-jjigae (Soybean Sprout Stew)
A weeknight soybean sprout stew that lives by one rule: cook the sprouts with the lid on or off the whole time, so the broth stays clean and the crunch remains.
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
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Recipes
Chef Jeong-sun
Kongnamul-naengguk (Cold Soybean Sprout Soup)
A cold Korean soup built from the water the soybean sprouts cooked in, chilled hard and seasoned lightly so the broth stays clean, nutty, and sharp enough for summer rice.
Chef Joost
Konijn in het Zuur
In Zuid-Limburg, Christmas rabbit goes into vinegar before it goes near the fire, because the sour marinade is the old magic that makes the meat tender, dark, and festive.
Chef Joost
Koninginnesoep
French court soup put in Dutch house slippers: pale chicken stock, a careful roux, peas and carrot, and a queen's name made useful at the Sunday table.
Chef Takumi
Konnyaku Oden (おでんこんにゃく, konnyaku simmered in dashi)
Konnyaku looks plain, almost stubborn, until you score it, blanch it, and let it sit in oden broth. Then the quiet block becomes tender, springy, and deeply seasoned.
Chef Freja
Korvelsuppe
The herald of Danish spring. Delicate chervil stirred into a light broth just before serving to keep its bright green color, finished with little flour dumplings called melboller and halved boiled eggs.
Chef Elsa
Krautfleisch
Slow-braised pork shoulder with sauerkraut, caraway, and sweet paprika, finished with a swirl of Sauerrahm. One pot, two hours, and the kind of honest cooking that Austrian farm kitchens have been getting right for centuries.
Chef Lesia
Krupnyk (крупник, barley soup)
Pearl barley looks like nothing in the jar, then it drinks half the pot, turns silky at the edges, and makes a soup that feeds everyone from almost no money.
Chef Fai
Boat Noodles (Kuay Tiew Reua)
The darkest broth in Bangkok, built over hours with pork bones, star anise, and cinnamon, then thickened with nam tok (blood) for body no cornstarch can fake. This is the soup that fed a city from its canals.
Chef Fai
Spicy Noodle Soup (Kuay Tiew Tom Yum)
The four pillars built into a noodle bowl: nam prik pao for depth, nam pla for salt, nam tan pip for sweet, manao for sour. Bangkok noodle shops have been doing this for decades. Now you understand why it works.
Chef Lesia
Kulish (куліш, Cossack millet soup)
Millet looks like birdseed until salo hits the pot, the onion sweetens, and the whole thing turns golden, smoky, and thick enough to feed a marching camp.
Chef Takumi
Kumamoto Ramen (熊本ラーメン)
Kumamoto ramen is tonkotsu made calmer, then sharpened with mayu. The broth turns milky from patience, while black garlic oil gives the bowl its deciding smoke.
Chef Lesia
Kuryacha Yushka z Halushkamy (куряча юшка з галушками, chicken dumpling soup)
The broth is the color of late afternoon sun, clear enough to see the dill drifting through it, strong enough to carry little pinched halushky as they swell.
Chef Takumi
Kuzu-Thickened Clear Soup (吉野汁, Yoshinojiru)
Yoshinojiru is winter clear soup with a silk sleeve: clean first dashi, a little hon-kuzu, and seasonal pieces set carefully so the broth clings without becoming heavy.
Chef Lesia
Kvasolyana Yushka (квасоляна юшка, bean soup)
White beans don't make a white soup: they turn creamy and gold, carrying roots, dill, and sunflower oil until a plain-looking pot tastes like somebody planned for you.
Chef Takumi
Kyoto Summer Pike Conger Hot Pot (鱧鍋, Hamo Nabe)
Hamo nabe is summer nabe, not winter comfort in disguise. Bone-cut pike conger opens in the broth like pale petals, while onion and mizuna keep the pot clear.
Chef Lupita
Lake Chapala Fish Soup (Caldo Michi)
Jalisco's lakeshore caldo michi is a clear freshwater fish soup from Lake Chapala, built with carp or catfish, market vegetables, epazote, cilantro, and pickled chiles added at the table.
Chef Thomas
Lamb and Barley Stew
Lamb shoulder braised slowly with pearl barley until the meat gives way and the broth turns thick and savoury, the kind of bowl you build a cold evening around and remember on warmer ones.
Chef Ally
Lamb and White Bean Stew with Preserved Lemon
Lamb shoulder braised until it surrenders to the spoon, nestled among creamy white beans and perfumed with cumin, coriander, and the bright, fermented punch of preserved lemon that wakes the whole pot.
Chef Freja
Lammegryde med Dild
Spring lamb poached gently with new potatoes, carrots, and leeks, then finished in a pale dill sauce bright with vinegar and cream. Danish island cooking at its most honest.
Chef Thomas
Lancashire Hotpot
Lamb neck and onions layered beneath a lid of sliced potatoes, baked low and slow until the kitchen smells like the kind of evening you want to stay in for. A proper Northern supper.
Chef Dean
Lasagna Soup
Every comfort of a bubbling lasagna transformed into a weeknight-possible soup: deeply browned Italian sausage, crushed tomatoes, and tender pasta ribbons swimming in robust broth, each bowl crowned with a cloud of herbed ricotta.
Chef Elsa
Leberknödelsuppe
Soft liver dumplings scented with marjoram and lemon zest, simmered in clear golden Rindssuppe and scattered with chives. The soup course that tells you an Austrian kitchen takes nothing for granted.
Chef Ally
Leek and Potato Soup with Fresh Thyme
A velvet bowl of leeks and potatoes simmered until they surrender into one another, scented with garden thyme and finished with nothing more than good butter and a pinch of salt.
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