G.I. Stew

부대찌개 – Budae-jjigae, Base Soup, Military 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

Frozen Pollack Stew – Dongtae-jjigae

동태찌개 Alternate Spellings; Dongdae jjigae, Dongdae chigae, Dongtae chigae, Dongdae chige A spicy stew made of pollack and vegetables. The pollack is first cooked in a clear broth, then white radish, red chili pepper powder or red chili pepper paste, garlic and green onions are added and cooked until thick.

Duruchigi – Spicy Sliced Beef Stew

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

Dubu-jjigae – Tofu Stew

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

Dubujeotguk-jjigae – Tofu Stew with Pickled Shrimp

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

Dongtae-maeuntang – Spicy Frozen Pollack Stew

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

Dongtae-jjigae – Frozen Pollack Stew

동태찌개 Alternate Spellings; Dongdae jjigae, Dongdae chigae, Dongtae chigae, Dongdae chige A spicy stew made of pollack and vegetables. The pollack is first cooked in a clear broth, then white radish, red chili pepper powder or red chili pepper paste, garlic, and green onions are added and cooked until thick.

Doenjang-jjigae – Soybean Paste Stew

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.

Doebiji-jjigae – Pureed Soybean Stew

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

Dambukjang-jjigae – Extra Strong Soybean Paste Stew

담북장찌개 A stew made with a thick soybean paste called cheonggukjang (similar to Japanese natto) with dubu (soybean curd / tofu), fully fermented kimchi, and pork. This paste is thicker and has a stronger smell than the regular soybean paste (doenjang). Also called cheonggukjang-jjigae. Source: Korean Food Guide in English (Ed. The … Read more

Cleaning Meat for Soups and Stews

Rinse meat thoroughly in cold running water. Fill a pot or bowl with enough cold water to submerge the meat and let soak for several hours, changing water often, until blood no longer seeps from the meat. Fill a pot with enough clean water to submerge the meat, place on the stove … Read more

Sundubu jjigae (Soft tofu stew)

Alternate Spellings: Soon dubu, soondubu, sun dubu, sun tofu, suntofu, soontubu, soon tubu, suntubu, sun tubu, jigae, chigae, chige, jeegay, cheegay 순두부찌개 A very popular “hot pot” soup which is most often served boiling in a stone bowl at Korean restaraunts. Servings: 4 Ingredients 2 package sundubu (soft tofu)* 12 each small … Read more

Saengtae jjigae (Whiting stew with vegetables)Version 1(Mild Spice)

생태찌개 Servings: 4 Ingredients 2 each fresh 생태 Saengtae (whiting) (about 2 pounds), cleaned and scaled 8 cups Korean Anchovy stock 1 each small 무 mu (Korean radish) (about 1/2 pound) 3 ounces pyogo beoseot 표고버섯 (shiitake mushroom) 3 ounces paengi beoseot 팽이버섯 (enoki mushroom) 1 ounce 쑥갓 ssukgat (crown daisy) 2 … Read more

Kimchi jjigae (Stewed kimchi)

김치 찌개 One of the most common stews in Korea, Kimchi Jjigae is made from older sour kimchi, tofu, and meat or seafood. There are many variations of this dish as each household uses their own favorite ingredients. Kimchi Jjigae probably appeared in Korea not long after the introduction of chilli peppers. … Read more

Kimchi Jjiggae (Kimchi Stew) Version 1

Aternate Spellings: gimchi jjigae, kimchee chige, kimchijjigae, kimchi chigae 김치 찌개 One of the most common stews in Korea, Kimchi Jjigae is made from older sour kimchi, tofu, and meat or seafood. There are many variations of this dish as each household uses their own favorite ingredients. Kimchi Jjigae probably appeared in … Read more