Getting Korean soups & stews right at home (kicking my takeout habit)

I make a mean kimchi fried rice, bossam, and budaejjigae, but I’ve never been able to get some of my family’s favorite soups and stews right. Our favorites are yukgaejang, galbitang, and sundubu. We lived in Korea for a while many years ago, so we know the taste we’re going for, but when I try to make these dishes at home they taste kind of flat or thin, and the maangchi recipes seem a little involved for daily cooking. I’ve seen some of the ready-made mixes at grocery stores. Is that what people use in Korea for weeknight dinners, or are people really spending hours to boil stock every time they make a stew or soup? Help me say goodbye to expensive takeout! Thanks for any tips!

submitted by /u/snortney
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