Stews Recipes
142 recipes. Page 1 of 6
Korean stews (jjigae) are heartier and more intensely seasoned than soups, packed with vegetables, tofu, meat, or seafood. Kimchi jjigae, doenjang jjigae, and sundubu jjigae rank among the most beloved everyday meals, bubbling away in stone pots at the table.
Korean Zucchini Pork Stew
Aehobak-jjigae makes a convincing case that modest ingredients and correct technique outperform a long shopping list. The base is pork, zucchini, gochujang, and gochugaru - nothing more - but the order of operations matters. Stir-frying the pork with garlic until the fat renders creates a savory base on the bottom of the pot; then gochujang goes in and toasts in that rendered fat before any liquid is added. Pouring anchovy broth into this spiced oil produces a broth with body and cohesion that simply boiling everything together cannot replicate. Zucchini cut into half-moons enters the simmering broth and cooks for six minutes, just long enough to absorb the seasoning without losing structure. Timing here is important - overcooking collapses the zucchini into mush. The finished broth reads as spicy upfront, but pork fat and vegetable sugars sustain a low sweetness underneath that keeps the heat from feeling one-dimensional. The broth is dense enough to spoon over rice, and the dish comes together entirely from a standard Korean pantry with no special shopping required.
Korean Monkfish Spicy Stew
Agwi tang jjigae is a monkfish-based dish that occupies the middle ground between a clear soup and a more concentrated, heavily seasoned stew. It features a broth that is noticeably cloudier and carries a more intense flavor profile than what is typically found in either of those two distinct categories. The cooking process starts by simmering sliced radish in plain water for about ten minutes to establish a sweet and clear liquid base. After this time has passed, Korean red chili flakes and a small amount of fermented soybean paste are mixed into the pot. The soybean paste serves a specific purpose in this recipe, as it helps to neutralize any fishy smells from the monkfish while adding a foundational fermented taste to the overall broth. The monkfish is prepared over medium heat, which allows its gelatinous flesh to stay together in large, firm pieces rather than separating into flakes. To add both texture and bulk, bean sprouts are stirred into the pot to provide a crunch that balances the soft consistency of the fish. Water dropwort, which is called minari in Korean, is the final ingredient to be added. It is left to wilt in the remaining heat of the pot after the heat is reduced so that its unique herbal fragrance is infused into the liquid. Although the monkfish has a somewhat strange appearance, its flesh is thick and very sturdy, meaning it does not disintegrate even when cooked for a long period. Furthermore, the substantial layer of gelatin found under the skin melts into the soup as it simmers, providing a natural thickness to the broth without the use of any starch. When served with a bowl of hot steamed rice on a cold evening, this dish functions as a complete and satisfying meal.
Korean Spicy Fish Roe Stew
Altang is a Korean stew built around pollock roe - the egg sacs that are the defining ingredient, distinguishing this dish from the many other spicy Korean seafood stews. The dish originated in east coast fishing towns where fresh roe is available in large quantities during the winter spawning season and must be used quickly. Anchovy-kelp stock simmers first with radish to create a clean, sweet foundation before the roe and tofu are added. Once the roe goes into the broth, something visible happens: the egg sacs release their contents as they cook, turning the liquid cloudy and enriching it with marine oils that give the broth a noticeably heavier, more unctuous body. This transformation is specific to altang and is part of what makes it a different eating experience from other spicy Korean stews. Gochugaru and doenjang season the stew together - the chili bringing direct heat and the fermented paste adding depth - and together they neutralize the fishy edge that pollock roe would otherwise carry. Crown daisy, ssukgat, is added in the final moments. Its sharp, almost medicinal herbal fragrance is the correct counterpoint to the heavy, briny broth. In Korean drinking culture, altang occupies a specific role as a late-night restorative consumed at the end of a long evening. The image of a stone pot of altang arriving at the table still vigorously boiling, at two or three in the morning, is a recognizable part of Korean urban nightlife.
Korean Mallow & Clam Stew
Auk-bajirak-jjigae is a thick, meal-weight stew that takes the logic of the milder auk-bajirak-guk and pushes it further: more doenjang, a denser ingredient list, and cheongyang chili for heat. The clams go in first while the water is still cold, then the pot comes to a boil so the shells open slowly and release their concentrated sea juice into the base. Doenjang and gochugaru dissolve into the liquid together, creating a foundation that is simultaneously earthy, saline, and warm with chili. Cubed tofu and sliced zucchini fill out the pot and convert what might have been a soup into something substantial enough to anchor a meal with rice. Mallow leaves added at the end bring their natural mucilage, which thickens the broth and gives it a cling that plain stews lack. Sliced cheongyang chili on top cuts through the richness with a sharp, direct heat. On a cold evening eaten alongside steamed rice, this jjigae sits at the dense, deeply layered end of the Korean stew spectrum.
Korean Napa Cabbage Anchovy Stew
Baechu myeolchi jjigae is a homestyle Korean stew that relies on dried anchovy stock as its flavor base, with napa cabbage as the central vegetable. Large dried anchovies and kelp are simmered together for ten minutes to build a stock with pronounced umami, then strained so the broth is clear and clean. Baby napa cabbage cut into long vertical strips releases the natural sweetness of its pale inner stems into the broth as it cooks, providing a counterpoint to the saltiness of the anchovy stock. Thick-cut tofu slabs are placed between the cabbage layers, and thinly sliced onion adds another source of sweetness to the liquid. Diagonally cut cheongyang chili introduces a direct, sharp heat that gives life to what would otherwise be an entirely mild broth. Fifteen to twenty minutes of simmering is sufficient for the cabbage to soften fully and for its sugars to fully dissolve into the stock, creating the natural sweetness that defines this stew. No gochujang, no doenjang, no complicated sauce: the stew demonstrates a principle central to Korean home cooking, which holds that a well-constructed stock and a single honest vegetable can generate depth and satisfaction without further layering.
Korean White Kimchi Tofu Stew
Baek kimchi dubu jjigae is a mild Korean stew where the gentle tang of white kimchi takes the place of regular red kimchi as the flavor anchor. Anchovy-kelp stock forms the umami foundation, and finely chopped white kimchi is added so its lactic fermentation acidity gradually dissolves into the broth, creating a refreshingly clean and clear flavor that diverges sharply from the bold heat of standard kimchi jjigae or the earthy weight of doenjang jjigae. Thick tofu slabs are added after the broth comes to a full boil so the blocks hold together rather than crumbling, and enoki mushrooms go in during the final two minutes to preserve their delicate texture. Guk-ganjang adjusts the salinity carefully, since the white kimchi itself already carries a noticeable saltiness from the brining process. Adding a sliced cheongyang chili introduces a measured spicy note into the otherwise gentle broth without overwhelming its clean character. Unlike the intense, opaque red broth of standard kimchi jjigae, this version stays transparent, lightly tart, and nearly fat-free, making it noticeably easy on the stomach. White kimchi is fermented without gochugaru, preserving all the lactic sourness while eliminating the heat and pigment, which makes it particularly well suited as a braising base for delicate ingredients like tofu and enoki.
Korean White Chili Clam Stew
Baekgochu bajirak jjigae is a clear Korean clam stew where manila clams and daikon radish supply all the broth depth without any additional stock. Starting from cold water is essential: the gradual temperature rise draws the clams open slowly, pulling their briny, mineral-rich juices into the liquid and producing a more fully flavored broth than a quick boil would allow. The clams are purged first in salted water to remove all traces of sand, then placed in the cold pot together with cut daikon. As the water reaches a boil, the clams open and release their liquor into the surrounding liquid; any that remain closed after full boiling are discarded. Seasoning stays measured with minced garlic and guk-ganjang, while diagonally sliced red chili and cheongyang chili add both visual warmth and layered heat to the otherwise clear broth. Scallion is added only at the final moment to preserve its freshness and fragrance. The daikon contributes a cool, gentle sweetness that balances the clams natural salinity and fuses with the shellfish stock to build a broth of surprising complexity. The stew requires no anchovy, no kelp, and no premade stock: clams and radish alone generate the kind of depth that usually takes considerably more effort to achieve.
Korean Hard Clam Radish Stew
Sweet radish broth meets briny hard clams in this clean, deeply flavored Korean stew that needs no stock -- just clams, radish, and 35 minutes. The radish goes into the pot first and boils for ten minutes to release its natural sweetness, building the foundation of the broth before the clams are added. Once the clams open, their concentrated marine flavor layers over the radish sweetness, creating a broth that is simultaneously clean and complex. Seasoning is kept minimal with soup soy sauce, and minced garlic is added only after the clams open so it cooks through without remaining sharp and raw. Thick-cut firm tofu absorbs the surrounding broth, acting as a sponge for the clam umami. Diagonally sliced cheongyang and red chilies go in last, contributing a mild heat and visual contrast to the pale liquid. Any clams that fail to open must be removed immediately to keep the broth free of grit. The stew demonstrates how two primary ingredients, clams and radish, can produce a layered, satisfying broth without anchovy or kelp stock. The cool, lingering aftertaste of the clams is a hallmark of this particular combination.
Korean Bajirak Miyeok Jjigae (Clam Seaweed Stew)
Bajirak miyeok jjigae is a Korean stew combining manila clams and soaked seaweed, layering shellfish umami with the mineral depth of sea vegetables. Clams start in cold water with radish, which adds a cool sweetness to the broth that balances the clams' natural saltiness as the temperature climbs. Once the shells open, rice wine removes any briny off-notes, and the stew is seasoned with soup soy sauce and minced garlic. The seaweed, soaked and cut into bite-sized pieces, must enter the pot only in the last five minutes; longer cooking turns it tough and unpleasantly slippery. Diagonally sliced scallion added at the end releases a fresh aroma across the surface of the stew. The iodine-rich character of the seaweed and the briny depth of the clams belong to the same marine category yet occupy different flavor registers, producing a broth with compound depth. Any clams that remain closed after cooking must be removed to prevent grit from contaminating the finished stew.
Korean Mushroom Bulgogi Jeongol
Soy sauce-marinated beef and a mix of shiitake and enoki mushrooms simmer together in a generous broth, with the beef's umami and the shiitake's deep, earthy scent building into the stock as the jeongol cooks. Sweet potato noodles absorb that concentrated broth, picking up its full flavor in every chewy strand. Onion's natural sweetness moderates the saltiness of the soy-based stock, and the garlic-infused liquid makes the dish work equally well as a rice accompaniment or a drinking table side. The jeongol is typically left on a portable burner at the table and eaten continuously as it cooks.
Korean Mushroom Doenjang Stew
Three types of mushrooms - shiitake, oyster, and enoki - are simmered together in doenjang-seasoned anchovy broth. The anchovy stock lays the foundational depth of umami, and each mushroom type adds its own compounds to the broth as they cook, building flavor in distinct layers. Shiitake holds its meaty chew, oyster mushroom separates into silky strands along its grain, and enoki stays crisp, so the bowl delivers varied textures from a single pot. Soft tofu absorbs the broth all the way through, carrying the fermented soybean flavor to the center of each cube. The stew is satisfying as a full meal without any meat. A sliced cheongyang chili sharpens the finish if extra heat is wanted.
Korean Perilla Mushroom Hot Pot
Deulkkae beoseot jeongol is a vegetable hot pot centered on three types of mushrooms - shiitake, oyster, and enoki - along with tofu and bok choy simmered in a light vegetable stock. Ground perilla seeds are stirred directly into the broth, releasing a nutty aroma and building a gentle thickness that coats each mushroom and leaf with every spoonful. The pot is seasoned with soup soy sauce and garlic for a clean, grounded flavor that lets the mushrooms carry the dish without competing additions. Substantial enough to satisfy without any meat.
Korean Beoseot Jjigae (Mushroom Stew)
Oyster, shiitake, and enoki mushrooms are simmered in kelp-infused water for a light, clean stew. Soup soy sauce and minced garlic season the broth without overwhelming the mushrooms' own flavor. Tofu and sliced onion add body and gentle sweetness. Because the three mushroom varieties differ in texture and intensity, each spoonful offers a different combination. The broth is completely oil-free, making this a warming and easy-to-digest meal.
Korean Soy Pulp Stew (Okara with Aged Kimchi and Pork)
Biji jjigae is a Korean stew built around soy pulp - the dense, grainy byproduct of tofu making - cooked together with well-fermented aged kimchi and pork. The soy pulp dissolves gradually into the cooking liquid, giving the broth a thick, porridge-like body and a mild nuttiness. Salted fermented shrimp adds a concentrated umami punch, and perilla oil contributes a roasted, savory fragrance. The deep tang of old kimchi and the rendered fat from the pork slowly permeate the soy pulp as the pot simmers, producing a heavy, richly flavored stew. Soy pulp is high in protein and dietary fiber, making the finished dish both filling and nutritious. Starting over high heat and reducing to a low simmer for at least twenty minutes allows the pork to cook through fully and the stew to thicken and deepen.
Korean Mild Puffer Fish Stew
Bok-jiri-jjigae is a clear-broth stew built around puffer fish fillet simmered with Korean radish, bean sprouts, and water dropwort, seasoned lightly with soup soy sauce and salt. The dish relies entirely on the natural flavors of its core ingredients rather than heavy seasoning, so the quality of the puffer fish is the defining factor. Cooking the fish with its skin releases collagen into the broth, giving the liquid a subtle viscosity and sheen that plain fish stock cannot replicate. Radish goes in first and simmers until it turns translucent and releases its gentle sweetness into the base, while bean sprouts are added later to retain their characteristic crunch. Water dropwort and green onion go in last, their herbal fragrance layering over the clear, cooling broth just before serving. Depending on availability, different cuts can be incorporated alongside the fillet: the liver, roe sac, and skin each contribute distinct notes to the broth and change its character considerably. Beyond its role as an everyday meal, bok-jiri-jjigae has a long-standing reputation as a hangover remedy, prized for its restorative, cooling effect after a night of drinking. Soup soy sauce should be added gradually so the broth stays light and the natural flavor of the fish remains prominent. A sliced cheongyang chili added just before the end introduces sharp heat without muddying the clarity of the stock, and a block of soft tofu added alongside provides extra body and a smooth texture that absorbs the surrounding broth.
Korean Army Stew (Spam & Ramen Spicy Fusion Pot)
Budae jjigae loads Spam, sausages, instant ramen noodles, rice cakes, tofu, and kimchi into a single pot of gochugaru-and-gochujang broth. It originated near U.S. military bases in Uijeongbu after the Korean War, where American surplus rations met Korean pantry staples in the same pot. Each ingredient behaves differently in the heat - rice cakes stay chewy, ramen noodles turn springy, tofu softens into the broth - while the spicy, deeply seasoned stock ties them together. The noodles soak up the broth as the pot cooks down, keeping each bowl satisfying to the last spoonful.
Korean Seoul-Style Army Stew
Seoul-style budae jjigae distinguishes itself from other versions by using a rich anchovy stock as the base instead of plain water. Spam, mini sausages, baked beans, and kimchi simmer together in that stock with gochujang and chili flakes. The baked beans contribute a slight sweetness and thicken the broth into a more substantial body. A block of instant ramen noodles added near the end absorbs the spicy, savory soup as it finishes cooking.
Korean Beef and Octopus Hot Pot
Bulnak jeongol is a hot pot made by simmering sliced beef chadolbaegi and fresh octopus together in an anchovy-kelp broth. The beef enriches the stock with a meaty depth while the fat renders out and emulsifies into the broth, and the octopus adds a firm, springy chew that holds up through the heat. Napa cabbage and water dropwort lighten the pot with fresh, slightly bitter vegetal notes, keeping the heavily flavored broth from becoming too rich. The seasoning stays restrained with soy sauce and garlic so the natural taste of each ingredient carries. Octopus should be added last so it does not toughen; the legs curling and turning a vivid red-orange is the sign that it is properly cooked. Cracking a raw egg into the simmering broth near the end adds a mild, creamy element that rounds out the intense savory notes.
Korean Brisket Soybean Paste Stew
Thinly sliced brisket is added to the classic soybean paste stew base of rice-rinsing water and doenjang, cooked together with potato, zucchini, tofu, and cheongyang chili. The marbled fat in the brisket renders into the broth as it cooks, building a richer and more savory base than the standard vegetable-only version. The cheongyang chili delivers a sharp heat that makes this stew especially good with a bowl of rice. Adding the brisket slices after the vegetables have softened partially prevents the meat from overcooking and turning tough during the remaining simmer time.
Korean Beef Brisket & Water Parsley Chili Stew
This spicy stew simmers marbled beef brisket and water parsley in a gochujang-based broth built from beef stock, chili paste, and gochugaru. The brisket's fat renders into the broth as it cooks, adding body and a rich savoriness that rounds out the chili heat. Water parsley loses its fragrance quickly over high heat, so it should be added in the final thirty seconds or placed directly in the bowl before serving to preserve its herbal brightness. Potato chunks and firm tofu soak up the red broth and make the stew substantial, while generous minced garlic gives the spicy finish a clean, defined edge.
Korean Tuna Stew
A weeknight stew built from a single can of tuna. The canned oil and flaked meat break into the water with gochugaru and soup soy sauce, building a sharp, savory broth without stock. Zucchini and onion add natural sweetness, tofu provides a soft counterweight, and a cheongyang chili pushes the heat up a notch. No extra broth needed - the fat from the can does the work.
Korean Tuna Kimchi Stew
Aged kimchi and canned tuna are cooked together in this streamlined version of kimchi jjigae that skips the traditional pork. The tuna's oil enriches the broth quickly without a long simmer, while the well-fermented kimchi provides a deep sourness that anchors the stew's flavor. Firm tofu, onion, and green onion fill out the pot, and a spoonful of chili flakes keeps the heat assertive. Draining most of the oil from the canned tuna before adding it prevents the broth from becoming too greasy. Using thoroughly aged kimchi with a pronounced sour tang is what gives the broth its depth, and simmering uncovered over high heat for two to three minutes at the end thickens the liquid to a consistency that coats rice well.
Cheonggukjang Jjigae (Korean Fermented Soybean Stew)
Cheonggukjang is a stew made from fast-fermented soybean paste. The short fermentation period produces a pungent, assertive aroma that mellows into a deeply nutty, savory flavor once the pot comes to a boil. Kimchi, zucchini, tofu, and onion are added to the bubbling liquid, each absorbing the thick, earthy broth as it simmers. Traditionally served piping hot in a stone pot, the stew is poured directly over freshly steamed rice -- a combination that represents one of the most enduring forms of Korean home cooking.
Korean Hot Chili Anchovy Tofu Stew
Dried anchovies and cheongyang chilies go into the pot together from the start so the broth itself absorbs the deep, pungent heat rather than the chilies simply floating on top. The anchovies are dry-roasted first to drive off any fishiness before water is added. Two whole cheongyang chilies, left uncut, release a sharp, penetrating spice that builds gradually through the simmer. Gochugaru adds color and layers the heat further, soup soy sauce keeps the seasoning clean, and tofu goes in only after the broth reaches a full boil so the cubes stay firm. The combination of anchovy-based richness and the chilies distinctive biting heat produces a broth that clears the palate without becoming salty.
About Stews
The depth of flavor comes from fermented pastes - doenjang, gochujang, and gochugaru. Stews are also a practical way to use up leftover ingredients, making them a staple of home cooking.