Korean stew recipes

Hearty Korean stew recipes featuring a variety of ingredients like beef, pork, seafood, and vegetables cooked in a flavorful broth, jjigae is a guaranteed crowd-pleaser. From classic combinations of silky tofu and kimchi to spice-filled seafood stews, here are 13 of the best and most authentic jjigae recipes.

Doenjang Jjigae is one of the most classic comfort foods in Korean cuisine. Loaded with vegetables, mushrooms, and tofu, this stew is delightfully easy to make but packed with delicious flavor. This rich and hearty dish will instantly warm you up on a cold day, and tastes just like the ones served in Korean BBQ restaurants!

Born of necessity after the Korean War, budae jjigae (also known as army base stew) is a delicious blend of Korean and American culture. Make it for your next family dinner.

This easy Dakdoritang features tender pieces of chicken, potatoes, and carrots braised in a spicy and savory chili sauce. Served over a bowl of rice, this Korean chicken stew is incredibly comforting yet so easy to make, and the best way to spice up your dinner rotation!

Doenjang jjigae is a staple Korean stew made with fermented soybean paste! It's hearty, delicious and comforting!

Dakbokkeumtang (Korean Chicken Stew). A delicious spicy, savory braised chicken stew cooked with potatoes, carrots and onions.

Soondubu jjigae (순두부찌개) is a spicy Korean tofu stew made with freshly curdled soft tofu called soondubu. Add vegetables, your protein of choice, and egg to this Korean tofu soup for a satisfying, delicious meal!

Korean Beef Stew, inspired by galbi jjim, is made with beef short ribs and chuck cooked with vegetables in a subtly sweet and savory sauce.

You must try this easy kimchi stew with pork and tofu! A flavorful Korean dish that is rich, flavorful, and with a little bit of spice.

Kimchi jjigae (김치찌개) is a classic Korean stew made with flavor-packed old kimchi! It absolutely is one of my favorite comfort foods of all time. This Instant Pot adaption of the kimchi stew is flavorful and rich, and the texture of the kimchi turns out nice and soft in a fraction of the time.