Tofu Stew with Pickled Shrimp – Dubujeotguk-jjigae

두부젓국찌개 A stew made of simmered dubu (soybean curd / tofu) and fresh oysters seasoned with pickled shrimp sauce. Also called dubu-saeujeot-jjigae (dubu and pickled shrimp stew). Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4

Tofu Stew – Dubu-jjigae

두부찌개 A stew with dubu (soybean curd/tofu) as the main ingredient. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4

Spicy Seafood Stew – Maeuntang

매운탕 A thick spicy stew of fish or clams with vegetables and red chili pepper powder and/or red chili pepper paste. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4

Spicy Catfish Stew – Megi-maeuntang

메기매운탕 A thick, spicy stew of freshwater catfish and vegetables. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4

Spicy Sliced Beef Stew – Duruchigi

두루치기 A stew made of beef, liver and tripe thinly sliced, seasoned, and cooked in broth with vegetables. A specialty of the southwestern regions of Korea. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4

Spicy Frozen Pollack Stew – Dongtae-maeuntang

동태매운탕 Alternate Spellings; Dongdae maeuntang, Dongdae mauntang, Dongtae mauntang, Dongdae mayuntang A spicy stew of pollack with white radish, dubu (soybean curd/tofu), chili peppers, and other spices. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4

Spicy Puffer Fish Stew

복(어)매운탕 – Bok-maeuntang/bokeo-maeuntang Stew made of puffer fish, dubu (soybean curd/tofu), soybean sprouts, minari (Korean parsley) and other vegetables, and spiced with red chili pepper paste and red chili pepper powder. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4

Spicy Croaker Stew

민어매운탕 – Mineo-maeuntang A spicy red stew with croaker, beef, summer squash, minari (Korean parsley), other vegetables, and garlic. Source Source: Source: Korean Food Guide in English – Seoul: Cookand, 2003

Soybean Paste Stew – Doenjang-jjigae

된장찌개 Alternate Spellings; Doenjangchigae, Dwenjangjige, denjang chige, doen jang chigi A stew made of soybean paste (doenjang) and various vegetables. Similar to soybean paste soup (doenjangguk) but much thicker.

Soybean Puree Stew

비지찌개 – Biji-jjigae A stew made of the soybean puree that is left after making dubu (soybean curd/tofu). Sliced pork and/or vegetables are added to the stew while cooking. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4

Pureed Soybean Stew – Doebiji-jjigae

되비지찌개 A thick white stew of soybean puree, pork, kimchi or fresh cabbage leaves. Served with seasoned soy sauce on the side. Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4

Pollock Roe Stew

명란찌개 Myeongnan-jjigae A stew with pollack, cod, or sea bream roe, spiced with red chili pepper powder, garlic, ginger and green onions. Source Source: Korean Food Guide in English – Seoul: Cookand, 2003

Military Stew

부대찌개 – Budae-jjigae, Base Soup, G.I. Stew A spicy stew of wieners, luncheon meat, macaroni, and vegetables. During the Korean War and just after, foodstuffs were hard to find, and starvation was a serious concern. This dish originated from ingredients that were given to people by military members or could be scavenged … Read more

Megi-maeuntang – Spicy Catfish Stew

메기매운탕 A thick, spicy stew of freshwater catfish and vegetables. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4  

Maeuntang – Spicy Seafood Stew

매운탕 A thick spicy stew of fish or clams with vegetables and red chili pepper powder and/or red chili pepper paste. Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4