With a rich, flavorful, spicyhot broth and the delicious complement of lots of light, healthful, and nutty tasting soft tofu, soondubu jjigae (pronounced SOONdooboo TCHIgeh), literally "soft tofu stew," is becoming an increasingly popular standalone Korean dish.As with most jjigae dishes, this stuff is usually served screaming hot in an earthenware pot with a raw egg served on the side to be cracked into the bubbling hot mixture and left for a few minutes to cook in that superhot residual heat before digging in.While it helps to have an earthenware pot if you happen to like your soups and stews almost unbearably temperature hot in true Korean fashion, you don't need one to make this dish. A small heavy duty stainless saucepan or enamel coated cast iron pot will do just fine.This recipe includes pork, but if you've ever had soondubu jjigae at a restaurant, you know that you can get beef, seafood and vegetarian versions as well. You can easily substitute the pork in this recipe for an equal amount of other protein. If you're doing a seafood version (smaller shrimp, clams, and pieces of squid or baby octopus work well), you might like to add your protein halfway into the cook time rather than at the beginning in order to avoid overcooking it.You can easily double the recipe to serve 4.

To make kimchi jjigae (TCHEEgeh), you really should use ripe (as in sour) kimchi. You could make it with the fresh stuff, but that's not what this dish was invented for, which was to get rid of the kimchi that's been fermenting just a little too long when you've got huge earthenware jars full of fresher stuff still waiting to be eaten.And because it's jjigae or stew, you don't want it to be all that soupy. Jjigae is meant to be thin enough to give you the occasional spoonful of intensely flavored and piping hot broth to eat with your rice, but not so soupy that you could drink it.This recipe is easily doubled if you'd like more servings. Just need a bigger pot. ;)

Learn how to make the popular Korean hot pot dish – Budae Jjigae (Korean Army Stew or Army base stew) the easiest way! It is loaded with Kimchi, spam, sausages, ramen noodles and more!

After the Korean War, there was a shortage of food in Korea and most of the food that was available were things like Spam and frankfurters provided by the Americans, and so they developed this fusion dish. It remains a popular hot pot dish in Korea even today. I first ran across this as an instant noodle flavour so I tried to make the real thing. I used pork broth as the main soup stock but it seems to be mostly done with chicken broth or myeolchi yuksu (Korean anchovy broth). 🇰🇷🥫🌭🍜🧀🌶️🍄🫕

My mother long ago worked for several years in Seoul and had introduced me to this tofu stew. It's a simple dish as far as that goes. The normal soup base is supposed to be what they call myeolchi dashima yuksu (멸치다시마육수), a kelp and anchovy broth. I have substituted Japanese kombu dashi with no trouble, even used katsuobushi dashi at times. Seafood of various types, such as clams and shrimp is usually mixed in, and I've even seen pork slices added. 🇰🇷🫕🍄🐚🦑

I made this soup to replicate the one I had at a food stall in Korea.Please be careful not to cook the oysters too long. The earthenware pot will break if the heat is too strong, so please be careful. Recipe by Cooking S Papa

I saw this on a mukbang show and wanted to try it. 😂 That's all.

Sundubu Jjigae is one of the most famous stews in Korean cuisine. They have many variants of sundubu jjigae. We can cook with different ingredients, like: meats, seafood, vegetables, etc. Basically, sundubu jjigae is using soft tofu with adding others ingredients. We can enjoy it in the winter. Actually, in Korean they are always serving in hot pot, called ttukpegi.

This dish was once considered peasant food because it was made from surplus ingredients during the war such as spam, hot dogs, and canned goods.But now people love eating this as a comfort food for its rich and savory broth! In fact, if you order it at a restaurant, it’ll probably be over $35 after tip and tax. Army Stew is definitely more worth it to make it at home!The ingredients listed below, you can adjust to your taste preference and honestly add anything you like!

After the Korean war there was a food shortage. So whatever was on hand at army bases were made into soups or stews. It was usually leftover processed foods. For all who have served....

A Korean celebrity said that the combination of kimchi and tuna is the best, and I've been putting it in ever since.The trick to this recipe is to add the canned tuna to the hot pot. It makes the hot pot super mild and tasty.To finish, soak up the broth with rice or udon noodles. Recipe by meguJJ

Chicken are so quick to fix. This korean spicy chicken stew soup is so delicious and addicting that you just cannot stop reaching to the pot for one more scoop. Great to serve with steamed brown rice or sourdough bread. A comfortable food that is packed of lots of good stuffs.