Hokkaido’s Comfort Food: Soup Curry (Supkare) Warms Korean Winters
Creatrip Team
3 months ago
Soup curry (スープカレー) originated in Sapporo, Hokkaido — a clear, spice-forward curry broth served like a soup with large-cut vegetables and separate rice. Unlike thick Japanese curry, soup curry uses light stocks from chicken, pork or seafood and layered spices; diners dip rice or spoon both together. The dish grew from 1970s cafe variations into its modern form in the 1990s, emphasizing grilled or fried whole vegetables, big meat pieces, adjustable spice levels, and Hokkaido’s sustainable ingredient philosophy. Seoul now hosts several Sapporo-style soup curry restaurants: Karēshi in Hapjeong uses artisan-transmitted recipes and mixed bone broths plus a vegetable stock from steamed aromatics; Yasunoya in Huam pairs soup curry with grilled lamb (Genghis Khan-style) and allows udon additions; Courageal in Ilsan features deep chicken stock, caramelized onions and unique toppings; and Karemoto near Seonyudo offers a 21-spice base with customizable toppings including full-topping and hamburger-steak versions. Many Koreans seek soup curry during cold seasons to recall Hokkaido winter trips.
