10 Best Korean Stew Recipes

Kimchi Jjigae

A hearty and spicy Korean stew, Kimchi Jjigae is a comfort food favorite that’s perfect for warming up on cold days.

Ingredients:

• 2 cups kimchi, chopped
• 1/2 pound pork belly, sliced
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/2 block tofu, cubed
• 4 cups water or broth
• 2 green onions, chopped
• 1 tablespoon minced garlic
• Salt and pepper to taste

Cooking Method:

1. In a large pot, heat the sesame oil over medium heat. Add the pork belly slices and cook until they start to brown.

2. Stir in the minced garlic and gochugaru, letting them cook for about a minute to release their flavors.

3. Add the chopped kimchi to the pot and cook for 3-4 minutes, allowing it to soften and mix with the pork.

4. Pour in the water or broth and bring the mixture to a boil.

5. Lower the heat to a simmer and add the soy sauce. Let the stew cook for about 20 minutes to allow all the flavors to meld together.

6. Add the cubed tofu to the pot and cook for another 5 minutes, ensuring the tofu absorbs the stew’s flavors.

7. Season with salt and pepper to taste, then garnish with chopped green onions before serving.

Korean Spicy Soft Tofu Stew – Sundubu Jjigae

This spicy and addictive stew is made with soft tofu, adding a delightful texture to the dish. It’s easy to make at home and perfect for those who love spicy food.

Get the full recipe at: Tiffy Cooks

Kimchi Stew (Kimchi Jjigae)

Kimchi stew is one of the most-loved stews in Korean cuisine. It’s a warm, hearty, spicy, savory dish that combines kimchi with pork and onions for a delicious meal.

Get the full recipe at: Maangchi

Spicy Tofu Stew with Seafood – Haemul Sundubu Jjigae

This classic Korean stew is known for its spicy flavors and softest tofu. The seafood version adds an extra layer of flavor, making it an addicting and delicious dish.

Get the full recipe at: Seasoned by Jin

Korean Soybean Paste Stew with Pork – Daeji Doenjang Jjiggae

This stew is full of savory flavors and textures, making it a perfect one-pot meal. It pairs well with freshly made rice for an ultimate comfort combo.

Get the full recipe at: Seasoned by Jin

Gamjatang/Spicy Pork Bone Soup with Potatoes

Gamjatang is a spicy soup made with pork bone broth and hints of perilla seeds. The addition of big potato chunks gives it a hearty feel that will make you crave for more.

Get the full recipe at: Seasoned by Jin

Easy Korean Army Stew (Budae Jjigae)

Korean Army Stew is a simple hot pot broth filled with your favorite ingredients like instant ramen noodles, SPAM, and kimchi. It’s perfect for feeding a large group and is incredibly flavorful.

Get the full recipe at: Jeanelle Eats

Kimchi Jjigae with Alternative Ingredients

This version of kimchi stew uses pork belly or jowl, but you can also use tuna or eliminate meat for a different twist. It’s a versatile recipe that suits various tastes.

Get the full recipe at: Cafe Maddy

When it comes to comfort food, Korean stews, or “jjigae,” are a must-try. Packed with flavor and warmth, they’re a perfect choice for meals that feel like a hug in a bowl. Here are four creative Korean stew recipes that will tantalize your taste buds.

Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a classic Korean stew that perfectly combines spicy, sour, and umami flavors.

Ingredients:

• 1 cup of ripe kimchi, chopped
• 200g pork belly, sliced
• 1 block of tofu, cubed
• 1 onion, sliced
• 3 cups of water
• 2 tablespoons of gochujang (Korean red chili paste)
• 1 tablespoon of soy sauce
• 1 tablespoon of sesame oil
• 2 green onions, chopped
• Salt and pepper to taste

Cooking Method:

1. In a pot, heat sesame oil and sauté the pork belly until browned.
2. Add the onion and continue to cook until translucent.
3. Stir in the kimchi and gochujang, cooking for an additional 2 minutes.
4. Pour in the water and bring to a boil.
5. Add the tofu and soy sauce, then reduce the heat to a simmer.
6. Cook for 20 minutes, then season with salt and pepper.
7. Garnish with green onions before serving.

Doenjang Jjigae (Soybean Paste Stew)

Doenjang Jjigae is a savory and hearty stew using Korean fermented soybean paste as its star ingredient.

Ingredients:

• 3 tablespoons of doenjang (Korean soybean paste)
• 200g beef or pork, cubed
• 1 potato, diced
• 1 zucchini, sliced
• 1 block of tofu, cubed
• 4 cups of water
• 1 onion, sliced
• 1 tablespoon of garlic, minced
• 1 green chili, sliced
• Salt and pepper to taste

Cooking Method:

1. In a pot, bring water to a boil and dissolve the doenjang.
2. Add the cubed meat and simmer until cooked through.
3. Add the potato, zucchini, onion, and garlic, cooking until tender.
4. Gently place the tofu into the stew.
5. Continue to simmer for 15 minutes, adjusting seasoning with salt and pepper.
6. Garnish with sliced green chili before serving.

Sundubu Jjigae (Soft Tofu Stew)

Sundubu Jjigae is known for its silky smooth texture, warming spice, and rich seafood flavors.

Ingredients:

• 200g soft tofu (sundubu)
• 100g shrimp, peeled
• 100g clams, cleaned
• 1 egg
• 2 tablespoons of gochugaru (Korean red pepper flakes)
• 1 tablespoon of sesame oil
• 1 tablespoon of garlic, minced
• 3 cups of anchovy broth or water
• 2 green onions, chopped
• Salt to taste

Cooking Method:

1. In a pot, heat sesame oil and sauté the garlic and gochugaru until aromatic.
2. Pour in the broth and bring to a boil.
3. Add the shrimp, clams, and soft tofu, simmering until the seafood is cooked through.
4. Season with salt, then crack an egg into the stew without stirring.
5. Simmer for 2 more minutes, then garnish with chopped green onions before serving.

Gamjatang (Pork Bone Stew)

Gamjatang is a robust and spicy stew made with pork bones, perfect for cold weather.

Ingredients:

• 1kg pork neck bones
• 1 potato, diced
• 1 bunch of napa cabbage, roughly chopped
• 4 cups of water
• 2 tablespoons of gochugaru (Korean red pepper flakes)
• 1 tablespoon of doenjang (Korean soybean paste)
• 1 tablespoon of garlic, minced
• 1 tablespoon of perilla seeds
• 2 green onions, chopped
• Salt and pepper to taste

Cooking Method:

1. Boil pork bones in water for 10 minutes, then drain and rinse.
2. In a clean pot, add the bones, water, doenjang, and gochugaru, bringing to a boil.
3. Reduce heat to simmer, cooking for 1 hour.
4. Add potato and napa cabbage, cooking until tender.
5. Stir in garlic and perilla seeds, simmering for an additional 10 minutes.
6. Adjust seasoning with salt and pepper, and garnish with chopped green onions before serving.

Enjoy these delightful Korean stews for a truly comforting and flavorful meal experience!