On a frosty winter afternoon, when the wind rattles the windowpanes and the light begins to fade, there is a particular scene common to any Korean home. A heavy pot sits on the stove, its lid rattling slightly as it releases a fragrant, rhythmic steam. When a steaming bowl of this soup is finally placed on the table, it carries more than just heat; it carries the deep, briny scent of the sea or the rich, earthy aroma of long-simmered bones. As the first spoonful of this piping hot liquid is tasted, a curious exclamation often follows: “Ah, siwon-hada!”
To a non-native speaker, this is a linguistic puzzle. Siwon-hada literally translates to “it is cool” or “refreshing.” Yet, in the lexicon of Hansik (the traditional Korean way of cooking), it is used most passionately when the soup is at its hottest. This expression does not describe temperature; it describes a visceral sensation—a feeling of internal release, a clearing of the chest, and a restorative satisfaction that reaches the very core of one's being. This profound sensation of restorative 'coolness' is no accident; it is carefully engineered through the art of Yuksu (broth).
The Foundation of Flavor: The History and Essence of Yuksu
The word Yuksu literally translates to 'meat water,' referring to the rich liquid obtained from simmering proteins such as beef, chicken, pork, or pheasant. Historically, the Korean table was anchored by broths seasoned with traditional fermented Jang—such as Doenjang (soybean paste) or Ganjang (soy sauce). These fermented bases acted as a mellowing agent, softening the fibrous texture of mountain vegetables and imbuing the liquid with a profound depth. For grand banquets or when welcoming highly honored guests, a decadent broth made from beef and pheasant was prepared specifically for refined noodle dishes. Over time, this evolved into the common use of dried anchovies for everyday meals, and more recently, the rise of Chaesu (vegetable broth), which is celebrated for its clean and modern profile.
Crafting Yuksu is an act of intentionality. Depending on the desired outcome, one might simmer basic ingredients briefly to capture a light essence or dedicate hours—even days—to extract a bone-deep richness. It is a labor-intensive process where layers of flavor are built by adding various aromatics and root vegetables. While demanding of time and effort, this stage is the most critical in Korean cooking.
Once perfected, this liquid gold serves as the foundational soul for the four pillars of the Korean table. When kept light and liquid-heavy, it becomes Guk, a clear soup served as an individual side that highlights the broth's pristine quality. By adding fermented Jang and a denser concentration of ingredients, it transforms into Jjigae, a robust and communal stew that acts as the heart of a home-cooked meal. For those seeking deep restoration, the broth is simmered even longer with a primary ingredient to create Tang, a rich essence known for its milky depth. Finally, Jeongol represents the height of communal dining, where the broth acts as a savory canvas for an elegant arrangement of delicacies simmered right at the dining table.
The Art of Crafting Yuksu: Traditions from the Korean Kitchen
A cardinal rule in the Korean kitchen is that a proper Yuksu must be served clear; once the essence is extracted, the solids are always strained to leave behind a pristine, elegant liquid. Crafting this base is a meticulous process of layering flavors, where one can adjust the simmering time or add more vegetables depending on the dish’s requirements.
Myeolchi-yuksu: The Master of Deep Umami
The most versatile base in any Korean pantry is dried anchovy broth. Take a generous handful of large dried anchovies (about 100g / 3.5 oz) and carefully remove the heads and internal organs. This step is crucial, as the guts can impart a bitter note. Before adding water, lightly toast the cleaned anchovies in a dry frying pan to neutralize any fishy scent. Place them in one liter (approx. 1 quart) of water and bring to a boil, skimming off any foam. For more depth, you may simmer them with green onions, radish, or dried kelp for 15 to 20 minutes. Finally, strain the liquid through a fine cloth or sieve for a pristine finish.
Dashima-yuksu: The Essence of Oceanic Clarity
For dishes that require a subtle, mineral-rich touch, dried kelp broth is the preferred choice. Take a palm-sized piece of Dashima and wipe the surface with a damp cloth to remove excess salt. Simmer it in one liter (approx. 1 quart) of water for exactly 10 minutes. Avoid overboiling, as kelp can release a viscous texture if cooked too long. This clean base is perfect for delicate seafood dishes or refined vegetable foundations.
Sogo-gi-yuksu: A Velvety and Hearty Foundation
When richness is paramount, beef broth provides a sturdy foundation. Take about 200g (approx. 7 oz) of beef brisket and soak it in cold water to draw out excess blood, ensuring the broth remains clear. Place the beef in a pot with two liters (approx. 2 quarts) of water, along with whole garlic, leeks, and radish. While a quick boil suffices for daily use, simmering for over an hour extracts a profound flavor perfect for Tteokguk (rice cake soup). Remember to strain the aromatics before serving.
Dak-yuksu: The Soul of Winter Comfort
Chicken broth is the ultimate restorative base for winter. Simmer a whole chicken with green onions and garlic in a large pot for at least an hour. Once the meat is tender and the bones have yielded their essence, strain the liquid through a cheesecloth to achieve a clear, golden finish. This nourishing base is the traditional choice for warming dumplings or winter noodle soups.
Elegance in Simplicity: Modern Essentials for the Home Chef
The modern lifestyle calls for a more efficient path to quality without sacrificing the 'clean finish' of Hansik. At Kim’C Market, we curate artisanal solutions that allow you to achieve authentic flavors with ease, turning a simple meal into a sophisticated experience.
Kanggojib Seafood Soup Stock
This is a masterclass in convenience. Each pack contains an expertly balanced blend of premium dried anchovies, shrimp, and vegetables. Simply drop the pack into boiling water to release a professional-grade sea-umami, perfect for those seeking the deepest flavors of the ocean without the prep work.
The deep taste of seafood broth in a single, convenient pack
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Trunas Natural Stock Tablets
A marvel of modern culinary technology, these 'broth coins' concentrate 16 types of seafood and vegetables into a single, coin-sized pearl. They dissolve instantly, recreating a complex, multi-layered taste for any Jjigae or soup. It is the ultimate essential for the busy yet discerning home chef.
A multi-layered umami pearl to bring instant depth to your kitchen
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A clean, plant-based umami pearl for a vegan-friendly foundation
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Seed Gijang Dashima
Sourced from the mineral-rich waters of Gijang, this premium kelp provides superior thickness and sweetness. It is the golden standard for refined vegetable bases or clear broths, allowing the natural essence of your fresh ingredients to truly shine.
The golden standard of clarity for your vegetable and seafood base
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As the winter frost settles, we invite you to embrace the art of the Korean broth. Whether you choose to slow-simmer a traditional stock or find ease in our curated artisanal tablets, may your home be filled with the fragrant steam and the ‘refreshing heat’ that defines the Korean soul. Explore these foundations of Hansik and discover how a simple bowl of soup can turn a cold evening into a moment of profound warmth.
FAQ
Q: Why does Korean broth rely so heavily on dried ingredients like anchovies instead of fresh seafood?
A: In the world of Hansik, drying is a culinary transformation. The process concentrates natural amino acids, creating a depth of umami that fresh seafood simply cannot match. This 'aged' essence provides a cleaner, more intense foundational flavor that allows other ingredients to shine without being overpowered by a 'fishy' scent.
Q: Can I mix Korean Yuksu with Western stocks like chicken or beef broth?
A: Absolutely. Combining the two creates a fascinating depth. Adding a splash of anchovy broth to a Western seafood bisque or using beef Yuksu as a base for a French onion soup adds a layer of 'clean umami' that is difficult to achieve with fat-heavy stocks alone.
Q: How can I creatively use leftover broth besides making more soup?
A: Think of Yuksu as a savory essence. Use it instead of water when steaming eggs (Gyeran-jjim), cooking rice for a subtle aroma, or as a base for a light risotto. It acts as a natural, healthy flavor enhancer for almost any savory dish.
Q: How long can I store homemade Yuksu?
A: Freshly made broth can be kept in the refrigerator for about three days. For longer storage, freeze it in airtight containers or ice cube trays for up to three months, making it easy to add a splash of umami to any meal.
Q: Can I reuse the ingredients used to make the broth?
A: Generally, the essence is fully extracted after simmering. However, beef brisket used for broth can be sliced thinly and used as a garnish for the final dish, ensuring an elegant, zero-waste presentation.