Jigae korean food

Commonly referred to as Korean Army Stew, Budae Jjigae was originally created during wartime. Soldiers would make this dish from rations that they could scrounge up from the army base. Traditionall…

Doenjang Jjigae, is a hearty Korean stew loaded with vegetables, mushrooms and garlic and redolent of garlic. Seasoned with a fermented bean paste, it has an earthy funk that gives the soup a marvelous earthy flavor.

Kimchi stew, or kimchi jigae, is a fiery red stew served in a served in a stone pot. Use store-bought broth, add tofu and a protein to make this at home!

The best and the most popular Korean hot pot dish – Budae Jjigae (Army stew / Army base stew) recipe! It is loaded with Kimchi, spam, sausages, ramen noodles and much more!

If there is one stew/soup that I have to say I could live on for the rest of my life - it would be this - soondubu jigae. In Korean, "dubu" = means tofu

Budae Jjigae or Korean Army Stew is the comfort food you never knew you always needed. It is loaded to the brim with spam, sausage, baked beans, kimchi, vegetables, cheese, and instant noodles surrounded by a flavorful Korean chili broth. Bonus! this under 30-minute recipe is astonishingly effortless to make and doesn't require any fancy equipment.

Kimchijjigae is probably #1 comfort food Koreans miss when they are living overseas. And most Korean people think their mother's Kimchiijigae is the best, kind of like how Italian Americans think...

It's about time for some sizzling, comforting stew, isn't it? How about sundubu-jjigae? It's hot, spicy, filling, comforting, delicious, soft tofu stew and has many reasons to be one of the most popular items in Korean restaurants. I made a video and recipe for sundubu-jjigae seven years ago (!)...

My husband and I are big fans of Korean cuisine, and one of our favorite dishes is sundubu jjigae. It’s a Korean soft tofu stew that’s a bit spicy in the most delightful way. The tofu used is a soft uncurdled form that yields the silkiest texture, and the stew has a bold red color offset by the tofu, seafood, zucchini, and enoki mushrooms. I used pork with added seafood to make the soup extra scrumptious, but you can use any other proteins you desire. It’s a flexible recipe that you’re going…