Stews Recipes
101 recipes
Doenjang Jjigae (Soybean Paste Stew)
Doenjang jjigae is a home-style stew built on earthy fermented soybean paste. Tofu and vegetables create a gentle, savory depth.
Spicy Fish Roe Stew
Al tang features pollock roe and milt in a spicy yet clean broth. Radish and crown daisy keep the flavor fresh and balanced.
Mushroom Bulgogi Jeongol
This hot pot combines thin beef and mixed mushrooms for deep umami flavor. Sweet-savory soy broth and glass noodles make it hearty and satisfying.
Perilla Mushroom Hot Pot
Perilla mushroom hot pot has a nutty, silky broth made with ground perilla seeds. A mix of mushrooms gives it a rich earthy aroma.
Budae-jjigae (Army Stew)
Budae jjigae is a bold stew with ham, sausage, and kimchi in a spicy broth. Add ramen noodles or cheese for a fuller, richer bowl.
Chamchi-jjigae (Tuna Stew)
Chamchi jjigae is a quick tuna stew with strong umami and gentle heat. Kimchi or extra vegetables add more depth to the broth.
Cheonggukjang (Fermented Soybean Stew)
Cheonggukjang stew has a powerful fermented aroma and deep savory taste. With tofu and vegetables, it makes a warm and filling meal.
Dongtae-jjigae (Frozen Pollack Stew)
Dongtae jjigae uses frozen pollack for a spicy, clean-tasting broth. Radish and scallion add freshness, making it especially comforting.
Gamjatang (Pork Bone Stew)
Gamjatang is built on slow-cooked pork bones with a rich, robust broth. Potatoes and greens make the stew heartier and fuller.
Gochujang-jjigae (Red Pepper Paste Stew)
Gochujang jjigae has a sweet-spicy depth that goes perfectly with rice. Vegetables and tofu add body and rounded flavor.
Korean Beef Intestine Hot Pot
Korean beef intestine hot pot is rich with bold umami from gopchang and vegetables. The fatty depth of the intestines pairs with spicy broth.
Haemul-jjigae (Seafood Stew)
Haemul jjigae brings together shrimp, clams, and other seafood in a bright spicy broth. The heat enhances the natural sweetness of the seafood.
Kimchi Jjigae (Kimchi Stew)
Classic kimchi jjigae uses aged kimchi for bold tang and depth. Adding pork or tuna makes the broth even richer.
Spring Blue Crab Stew
Spring blue crab stew captures the natural sweetness of seasonal crab. Even with mild spice, the broth stays deep and refreshing.
Mushroom Dumpling Hot Pot
Mushroom dumpling hot pot is light yet filling. As the dumplings simmer, their savory filling enriches the clear broth.
Kimchi Beef Dumpling Hot Pot
Kimchi beef dumpling hot pot is spicy, hearty, and full-bodied. Beef umami and kimchi acidity build a layered broth.
Octopus Hot Pot
Nakji jeongol simmers tender octopus and vegetables in a spicy broth. Its lively texture works well as both a meal and a shared dish.
Wild Mushroom Hot Pot
Wild mushroom hot pot is defined by the deep aroma of neungi mushrooms. Mild ingredients let the earthy mushroom flavor stand out.
Sundubu-jjigae (Soft Tofu Stew)
Sundubu jjigae features silky soft tofu in a spicy, comforting broth. Egg, seafood, or meat add extra richness and depth.
Spicy Fish Stew
Spicy Korean stew made with fresh fish such as mackerel or beltfish in a gochujang broth. Bold, fiery, and deeply savory.
Soybean Sprout Stew
A refreshing yet spicy stew built around soybean sprouts. Clean, bright broth with a satisfying crunch — perfect for cold mornings.
Spicy Braised Chicken (Dakdoritang)
Chicken braised in a spicy gochujang sauce with potatoes and carrots. A beloved Korean home-style dish, hearty and intensely flavored.
Seafood Hot Pot
A Korean hot pot brimming with shrimp, clams, squid, and vegetables in a spicy, clean seafood broth. Perfect for sharing.
Silken Tofu Seafood Stew
Spicy silken tofu stew packed with shrimp and clams. Silky tofu melts into the broth while seafood adds ocean-fresh flavor.