Koreans believe in "treating heat with heat" so they often eat hot soup on hot days - Photo: Naver
As the sweltering heat of summer sets in, Koreans turn to time-tested traditional foods to stay healthy and "cool" their bodies from the inside.
According to the Korea Herald, this originated from the phrase "Iyeol-chiyeol" - meaning heat to treat heat, reflecting an old belief that eating hot food on a hot day will help the body regulate itself and maintain balance.
It may sound counterintuitive, but in reality, this principle is quite reasonable. The human body functions as a self-regulating ecosystem, and when exposed to high temperatures, it will sweat to cool itself from the inside.
However, after sweating, the body is susceptible to cold. Therefore, Koreans do not prefer cold dishes but instead eat hot, nutritious dishes to keep the body warm, while helping the body recover and maintain energy.
Ginseng chicken stew nourishes the body in the hot summer days
One of the indispensable dishes of Korean summer is Samgyetang (ginseng chicken stew).
This is a nutritious soup made by stewing a whole young chicken stuffed with ginseng, jujubes, chestnuts, glutinous rice, and garlic. Koreans often eat this dish on the hottest days of summer to strengthen their bodies and replenish their energy.
Light ginseng chicken soup, eaten with sour kimchi, very appetizing - Photo: Korea Herald
To make delicious ginseng chicken stew, you need to choose a young chicken (800g - 1kg), clean it, then stuff the chicken with ginseng and add a few cloves of garlic, jujubes, lotus seeds... around.
Use toothpicks or thread to sew the chicken belly shut. Put the chicken in the pot, add water to cover the chicken, ginger, remaining ingredients, simmer until the meat is tender and the broth is sweet.
The dish does not need much seasoning, when eating sprinkle green onions, add salt and pepper to taste.
The special thing about this dish is that the broth has a light taste, not too strong, keeping the natural flavor of the ingredients. The chicken is soft, easy to separate from the bone, served with slightly spicy kimchi, creating a perfect meal to help restore vitality and balance the body on hot summer days.
Korean loach soup helps restore vitality
Another traditional dish that is indispensable in Korean summer is Chueotang (loach soup) - a rich, nutritious soup made from loach (a small freshwater fish) that is pureed and cooked with vegetables such as mushrooms, tofu, radish...
Wash the loach, boil it to remove the fishy smell, then puree or remove the bones. Put the fish in a pot with 1.5-2 liters of broth, bring to a boil, then reduce heat to low.
Loach soup attracts diners with its rich broth color and unforgettable flavor - Photo: Korea Herald
Add radish, Korean bean paste (doenjang), Korean chili powder, minced ginger and garlic, cook for about 30 minutes to absorb the flavor. Then add tofu, green onions, cabbage leaves (or Korean perilla leaves), cook for a few more minutes and season to taste. The soup has a rich, slightly spicy flavor, rich in nutrients, served hot with white rice and kimchi.
This is considered a "nutritious, energizing" dish, containing lots of protein, vitamins and minerals, ideal for rehydrating and restoring energy to the body on hot days.
With a harmonious combination of nutrients and flavors, Chueotang not only helps cool down but also increases vitality, a dish loved by Koreans on tiring summer days.
Nutritious beef rib soup
For those who want to enjoy a more flavorful and nutritious dish, Galbitang (beef rib soup) is an option not to be missed.
This soup is made from beef ribs stewed with white radish for many hours, creating a clear, sweet and nutritious broth. The beef melts in your mouth, while the broth is refreshing, making it an ideal choice to restore health and cool the body in the summer.
Beef rib soup with soft, juicy beef, suitable for summer days - Photo: Korea Bapsang
First, prepare 500-700g of beef ribs, wash and boil for 5 minutes to remove dirt and foam, then wash again. Put the ribs in a pot with about 2 liters of water, add a few slices of ginger, onion, white radish, simmer for 1.5-2 hours until the ribs are tender and the broth is clear and sweet.
Skim off the foam while cooking to keep the soup from becoming cloudy. When ready to eat, add green onions, salt, fish sauce and pepper to taste. The soup is usually served hot, with white rice, kimchi or green pepper powder depending on taste.
Source: https://tuoitre.vn/mon-han-quoc-ga-ham-sam-canh-ca-chach-canh-suon-bo-bo-duong-chong-nong-mua-he-20250701131916877.htm
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