Stews Recipes
124 recipes. Page 4 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 Kimchi Jjigae (Kimchi Stew)
Kimchi jjigae is a staple Korean stew made by simmering well-fermented kimchi with pork belly and tofu. The preparation starts by stir-frying pork belly in a pot with sesame oil to render the fat, then adding the kimchi and cooking it until translucent to mellow the sharp acidity. A spoonful of doenjang and gochugaru are stirred into the mixture to enhance the umami base before pouring in water and kimchi brine. Simmering the stew on medium heat allows the rich pork fat and fermented kimchi to combine, creating a deeply savory and spicy broth. Slices of tofu are added to absorb the flavored broth, providing a soft texture that contrasts with the other ingredients. The dish is finished with green onions for a fresh crunch and is served warm with steamed rice.
Korean Kimchi Bean Sprout Stew
This jjigae simmers fermented kimchi and soybean sprouts in an anchovy-based stock for a broth that is both refreshing and sharply spiced. The soybean sprouts contribute a crisp bite and a clean, neutral flavor that tempers the kimchi's fermented tang and chili heat, keeping the overall taste from feeling one-dimensional. Soft tofu adds creaminess and a gentle texture contrast, while onion provides background sweetness and green onion brings a fresh, aromatic note. Soup soy sauce and gochugaru are used to season, producing a clear, clean spiciness without muddying the broth. In Korean households, this jjigae is frequently eaten in the morning or as a hangover remedy, valued for its simplicity and its ability to settle the stomach while still delivering a satisfying depth of flavor.
Korean Kimchi Mandu Jjigae (Kimchi Dumpling Stew)
Kimchi mandu jjigae drops whole frozen kimchi dumplings straight into a simmering pot of aged kimchi, tofu, and anchovy stock. The dumpling wrappers absorb the broth as they cook, swelling plump and moist, while the kimchi filling inside echoes the stew's tangy base and doubles the fermented depth. Gochugaru and soup soy sauce add a clean chili heat, and firm tofu cubes absorb the spiced broth for a softer textural contrast. Because the dumplings themselves carry seasoning, it is better to start with less sauce and adjust after tasting the broth. This is a filling, no-fuss meal that needs nothing more than a bowl of steamed rice alongside it.
Korean Perilla Leaf Beef Stew
Korean perilla leaf beef stew is a savory broth dish that combines thinly sliced beef with perilla leaves. The cooking process starts by marinating the beef with soup soy sauce and minced garlic, then stir-frying it briefly with sliced onions to extract its natural flavors. Anchovy stock is then poured into the pot and brought to a boil. Red pepper flakes, soup soy sauce, and garlic are added to build a spicy broth, followed by cubes of firm tofu that simmer for several minutes to absorb the seasoning. At the very end of cooking, twelve fresh perilla leaves are sliced and added to the pot for just a minute or two along with green onions. This late addition ensures the delicate, herbal aroma of the perilla leaves is preserved, infusing the entire stew. Seasoned primarily with soup soy sauce, the stew highlights the distinct taste of beef and perilla without heavy seasonings.
Korean Perilla Leaf Soft Tofu Stew
Kkaennip sundubu jjigae is a mild, gently seasoned stew of soft tofu and perilla leaves simmered in a light anchovy broth. The 350g of sundubu goes in as large, rustic pieces that hold their shape while cooking, then collapse into silky, cloud-like curds on the spoon. Twelve perilla leaves added stem-on release their aromatic oils gradually as the broth comes to a boil, giving the stew a distinctly herbal, faintly anise-like character that sets it apart from standard sundubu variations. Gochugaru and soup soy sauce provide just enough background seasoning to keep the perilla fragrance forward rather than overwhelmed by heat, and a drizzle of sesame oil at the finish adds a nutty warmth. Low in spice and gentle on the stomach, this is a practical choice on days when a soothing, unfussy bowl is what is needed.
Korean Pacific Saury Stew
Kkongchi jjigae is a budget-friendly Korean stew built around a single can of Pacific saury, making it one of the most practical jjigae to pull together from pantry staples. Korean radish and onion go into the pot alongside the fish, absorbing the bold, oily flavor of the canned saury as everything simmers together. The canning liquid is included in the pot as well, eliminating the need for a separate stock while adding the concentrated brininess of the fish directly to the broth. A half-tablespoon of doenjang tames the fishiness that canned fish can carry while adding a layer of fermented, savory depth, and gochugaru builds the characteristic spicy bite that makes this stew work as a proper rice banchan. Because canned saury is already fully cooked and the bones have softened in the canning process, the fish can go directly into the pot without any preparation and the pieces can be eaten bones and all. The whole stew comes together in under 30 minutes, making it a reliable weeknight option when time and budget are both short.
Korean Spicy Blue Crab Seafood Stew
Kkotge haemul jjigae is a Korean seafood stew that combines blue crab, Manila clams, and shrimp in 1.2 liters of anchovy-kelp stock to build the most layered possible ocean flavor. Each shellfish contributes a distinct profile to the broth: blue crab adds a sweet, nutty richness from the body and roe, clams release a clean briny depth, and shrimp fold in their characteristic sweetness and concentrated umami. Together they create a broth with complexity that no single ingredient could produce on its own. Radish and zucchini absorb the seafood-infused liquid as they cook, becoming tender and carrying the flavor deep into their flesh. Doenjang and gochugaru form the seasoning backbone, layering fermented savoriness and spice into what would otherwise be a straightforward clear broth. Cheongyang chili and sliced green onion go on last, brightening the surface and extending the clean, cool finish that is the hallmark of well-made Korean seafood stew. Adding the crab first and letting it simmer before introducing the other shellfish is the key step -- it gives the stock time to take on the crab's full flavor before everything else goes in.
Korean Semi-Dried Pollock Radish Stew
Kodari mu jjigae stews 700g of semi-dried pollock with Korean radish in rice-rinse water, a traditional technique that adds a subtle starchy richness to the broth. The pollock's firm, chewy flesh holds up well during simmering and absorbs the gochujang and gochugaru seasoning deeply. Radish balances the heat with its natural sweetness as it softens in the spicy liquid. Cheongyang chilies add a final kick, making this a warming stew that pairs exceptionally with a bowl of hot rice. The semi-drying process gives kodari a distinctly denser, chewier bite that separates it noticeably from fresh pollock.
Korean Sea Squirt Stew (Pop-and-Burst Seafood Broth)
Mideodeok-jjigae is a traditional Korean seafood stew characterized by its spicy broth and its central ingredient, the sea squirt. This coastal dish is widely recognized for the specific way the sea squirts pop when they are bitten, a sensation that is paired with an intense aroma reminiscent of the ocean. When an individual bites into a sea squirt, the outer skin breaks to release a concentrated internal liquid that carries a saline and savory marine flavor that is distinct from any other type of seafood. The cooking process starts with the creation of an anchovy stock which serves as the fundamental liquid base for the dish. Slices of Korean radish, zucchini, and white onion are placed into this stock and cooked until they become tender and translucent. It is important to wait until the very end of the cooking process to add the sea squirts to the pot. If the sea squirts are boiled for too long, their internal sacs will eventually collapse and lose their structure, which leads to a loss of the desired texture. The seasoning of the stew involves the use of gochugaru and soup soy sauce, which together create a heat that is both spicy and clean. Minced garlic and sliced green onions are also incorporated to add further complexity and a rounded depth to the final broth. After the sea squirts are added and the liquid returns to a boil, the cooking should be completed within a five-minute window to ensure the ingredients remain firm and elastic. Mideodeok that is harvested during the peak season of April and May will produce a broth that is notably more fragrant and flavorful than at other times of the year. People who enjoy the strong and bold flavors associated with the sea often find that this stew leaves a lasting impression.
Korean Water Parsley Clam Stew
Minari-bajirak-jjigae pairs the clean, briny broth of littleneck clams with the sharp, herbal fragrance of Korean water parsley. Korean radish and zucchini simmer in the base and contribute a gentle natural sweetness, while a whole cheongyang chili and a small measure of gochugaru add a crisp heat that does not overpower the delicate shellfish. The restrained use of chili powder keeps the broth clear and allows the clams' distinct umami to come through without interference. Clams must be thoroughly purged of sand before cooking - any residual grit will ruin the broth. Once the shells open, the clams should be eaten promptly as continued heat toughens the meat. Minari goes in only at the very end, just before the heat is turned off, to preserve its bright green color and volatile fragrance. With prep time dominated by clam purging, the active cooking takes under ten minutes.
Korean Minari Doenjang Stew
This variation of doenjang jjigae adds a generous amount of water parsley (minari) to the classic soybean paste stew. Firm tofu, potato, and onion simmer in anchovy-kelp stock with doenjang, building an earthy, deeply fermented base. The minari goes in near the end to preserve its crisp texture and peppery herbaceous aroma. A half tablespoon of chili flakes rounds out the flavor with mild warmth. Minari's grassy, herb-like character layers naturally against doenjang's fermented depth, turning a familiar stew into a seasonal variation worth returning to throughout the year.
Korean Aged Kimchi Stew (Deep-Fermented Pork Belly Broth)
Mugeunji jjigae is a traditional Korean stew featuring deeply aged and fermented kimchi cooked with pork belly and tofu. The preparation begins by stir-frying sliced pork belly in a pot for a few minutes until the rich pork fat renders out. The aged kimchi is then added and stir-fried in the pork fat, which helps to soften its sharp, pungent acidity. Water and red pepper flakes are introduced to the pot, and the mixture is brought to a boil. It is essential to simmer the stew over medium heat for at least twenty minutes; this extended cooking time draws the deep, sour flavors from the fermented kimchi into the broth. Finally, sliced tofu is placed in the pot and simmered briefly to absorb the spicy and savory liquid without breaking. The combination of rich pork fat and aged kimchi creates a complex flavor profile that requires no additional seasonings.
Korean Radish and Salted Shrimp Stew
Musaengchae-jjigae simmers julienned radish in a broth built on salted shrimp (saeujeot) and gochugaru, drawing a surprising depth of flavor from minimal ingredients. Saeujeot is fermented shrimp paste that concentrates months of salt-curing and enzymatic breakdown into a potent seasoning -- it supplies umami on the level of fish sauce but with a more rounded, fermented character that forms the backbone of this broth without requiring any stock. Cutting the radish into thin julienne strips, rather than chunks, is deliberate: thin pieces cook through quickly and release just enough starch into the broth to give it a faint natural body. Gochugaru provides color and heat, and its fruity spice complements the sweet, mild flavor that radish develops as it softens. Tofu adds body and protein, and the green onion and garlic round out the aromatics. What makes this jjigae worth repeating despite its simplicity is the fermented complexity from the saeujeot -- a single tablespoon transforms plain water into something that tastes long-cooked. Lighter in texture than doenjang or kimchi jjigae, it works well as an everyday soup that pairs with rice without overwhelming the meal.
Korean Pollack Roe Tofu Stew
Myeongnan-dubu-jjigae is a Korean stew built around whole pollack roe simmered in anchovy and kelp stock. As the broth comes to a boil, the roe gradually loosens and disperses into the liquid, releasing a briny, concentrated umami that permeates every ingredient in the pot. Using anchovy-kelp stock rather than plain water lets the oceanic character of the roe come through without competition. Firm tofu cut into one-centimeter slices absorbs the savory broth while holding its shape throughout cooking, unlike soft tofu which breaks apart. Red pepper flakes, minced garlic, and sliced green onion finish the stew with a clean, spicy edge. The grainy, textured bite of the intact roe kernels is what sets this stew apart from other Korean jjigae. Cooking time should be kept short: once the broth reaches a full boil, the heat is reduced immediately, because prolonged boiling dissolves the roe completely and erases the textural contrast. Spooning the broth and roe together over steamed rice and mixing it in is the most satisfying way to eat it.
Korean Shepherd's Purse Doenjang Jjigae
This seasonal Korean stew features shepherd's purse, called naengi in Korean, which is a spring herb valued for its earthy and slightly bitter flavor. The recipe begins by simmering potato and zucchini in an anchovy stock seasoned with doenjang, a fermented Korean soybean paste. Adding the potato and onion first establishes a sweet base for the broth. Tofu and minced garlic are introduced later to ensure the tofu remains intact. The shepherd's purse is thoroughly washed, keeping the roots attached to preserve its distinctive fragrance, and is added in the last two minutes of cooking. This technique keeps the herb from wilting excessively and maintains its fresh aroma. The final dish combines the soft texture of tofu with the dense bite of the vegetables, resulting in a comforting and warm broth suitable for everyday meals.
Korean Shepherd's Purse and Oyster Stew
Naengi-gul-jjigae is a doenjang-based stew that pairs two winter-season ingredients, shepherd's purse and fresh oysters, in a broth built on kelp stock. Shepherd's purse grown through cold months concentrates its aromatic compounds in the root, delivering a grassy, faintly bitter fragrance that sets it apart from other greens. Oysters harvested in cold water are at their firmest and most intensely flavored, making them a natural match for the fermented depth of doenjang. Radish and soft tofu provide body to the broth, while the oysters and shepherd's purse go in last so their freshness survives the heat. The oceanic sweetness of the oysters, the herbal bite of naengi, and the fermented richness of doenjang fit together without any single flavor dominating. A small amount of gochugaru adds a low, steady heat underneath the stew, and adding a few slices of cheongyang chili brings a sharper edge if desired. Washing the roots of the shepherd's purse thoroughly to remove grit is important, and leaving the stems long enough to retain their aroma makes a noticeable difference in the finished bowl.
Nakgopsae (Octopus, Intestine, and Shrimp Stew)
This recipe details how to prepare Nakgopsae, a spicy Busan-style stew with octopus, beef intestines, and shrimp. The base of the stew consists of sliced green onions and onions layered at the bottom of a pot, releasing natural sweetness as they cook. The cleaned octopus, beef small intestines, and cocktail shrimp are arranged over the vegetables with soaked glass noodles. A spicy paste made from red chili powder, soy sauce, garlic, and sugar is added on top. Anchovy broth is poured in, and the stew is simmered until the liquid reduces. Each seafood and meat ingredient provides a distinct texture in the spicy broth. The green onions balance the heat and absorb the oil from the beef intestines, while the reduced sauce coats the noodles, making the stew ideal for serving over rice.
Korean Octopus Soft Tofu Stew
Nakji-sundubu-jjigae is a Korean stew that pairs silky soft tofu with small octopus in a deeply spiced anchovy broth. The broth is built from anchovy and kelp stock seasoned with gochugaru, which gives it a bright red color and a layered heat that comes from the fermented pepper rather than raw chili alone. Soft tofu is dropped in large, undisturbed spoonfuls so it holds together during cooking instead of crumbling into the broth. The octopus is cut into manageable pieces and added last, once the broth is at a full boil, and should be cooked for no more than 90 to 120 seconds before the heat is cut. Octopus contracts and toughens quickly when overcooked, so adding it after every other ingredient is ready is essential for keeping it springy and tender. A cracked egg is dropped in at the end and the lid is closed for 30 seconds, which lets the yolk set partially before it dissolves into the broth, adding richness and a gentle smoothness to the heat. The contrast between the yielding, almost liquid texture of sundubu and the firm chew of the octopus is what defines the experience of the dish, with the spiced broth pulling both elements together. Serving in a stone pot keeps the stew at eating temperature through the entire meal.
Korean Scorched Rice Seafood Stew
Nurungji haemul jjigae is a seafood stew built around scorched rice, anchovy-kelp stock, squid, shrimp, and clams. The nurungji starts out as a hard, dried slab and enters the broth intact. As the stew heats and the seafood begins to release its juices, the scorched rice gradually softens and expands, thickening the broth and contributing a toasty, nutty quality that plain rice or noodles cannot replicate. Squid holds its springy texture best when not overcooked, so it goes in later. Shrimp turns opaque and firm in a matter of minutes. Clams are added while still closed and are done when the shells open and the meat loosens from its hinge. The combined liquid from all three seafood forms a broth that is briny, sweet, and clean in the way that multiple shellfish together often produce. Zucchini and onion add mild sweetness and soften the overall character of the stew. Gochugaru brings moderate heat and the red color typical of many Korean jjigae. The stew reaches its best texture when the nurungji has fully softened at the edges but still retains some chew at the center. At that point the broth is thick and the flavors are fully integrated. Served in a single bowl with the nurungji, seafood, and vegetables together, it functions as a complete meal without needing additional rice.
Korean Squid Stew
Ojingeo jjigae simmers a whole cleaned squid in an anchovy broth enriched with gochujang and chili flakes, producing a sweet-spicy stew that pairs directly with steamed rice. The squid body is scored with diagonal cuts before going into the pot, which lets the bold red pepper paste seasoning penetrate the flesh so that each bite carries the full flavor of the broth. Tofu and zucchini cook alongside, absorbing the spicy liquid while softening enough to contrast with the firm, chewy squid. The natural sweetness of gochujang is well matched to the mild, clean flavor of squid, keeping the stew from tasting one-dimensional despite its deep red color. Timing matters: squid added too early toughens quickly, so it goes in during the final five minutes and cooks just until opaque. Cheongyang chili peppers can be added for extra heat, and a handful of sliced green onion stirred in at the end provides a fresh aromatic note. The braising liquid, spiced and slightly thickened from the vegetables, is rich enough to spoon over rice and eat on its own.
Korean Pork Kimchi Stew (Fermented Kimchi & Pork Shoulder)
This traditional Korean stew is prepared by simmering aged kimchi and pork shoulder to create a rich and savory broth. The marbled fat from the pork shoulder balances the sharp acidity of the fermented kimchi, producing a deep umami flavor. The cooking begins by stir-frying the pork and kimchi for three minutes to mellow the sour notes. Next, chili flakes, minced garlic, and soup soy sauce are incorporated briefly, followed by water and sliced onions. Simmering the stew for fifteen minutes softens the pork and allows the flavors to meld. Adding a small amount of kimchi brine during this process enhances the fermented depth of the broth. The dish is finished by layering thick slices of tofu and chopped green onions on top, simmering until they are heated through. It is served hot, typically alongside a bowl of steamed rice.
Korean Spicy Fish Stew (Mackerel in Chili-Radish Broth)
This spicy Korean fish stew is prepared with mackerel or beltfish pieces and simmered with daikon radish and zucchini. The base is an anchovy stock mixed with gochujang, gochugaru, soy sauce, and minced garlic to create a savory broth. Slices of daikon radish are boiled first to release their sweetness and absorb fishy odors. The fish chunks are then laid flat in the pot and cooked with the lid slightly ajar to let steam escape. Zucchini and green onions are added during the final minutes to soften and enrich the soup. Cooking the fish for under fifteen minutes keeps the flesh firm and prevents it from breaking apart in the boiling liquid. Once the fish separates easily from the bone, the stew is adjusted with salt if needed and served hot with steamed rice. It offers a balanced combination of chili heat and tender, flaky fish.
Mixed Korean Army-Style Stew
Seokkeo jjigae, or mixed stew, is a streamlined everyday version of budae jjigae that brings together kimchi, sliced ham, and tofu in a broth seasoned with gochujang and gochugaru. The fermented tang of well-ripened kimchi, the saltiness of the ham, and the soft neutral presence of tofu create a balanced combination where each component gives the others something to push against. Onion and green onion mellow the broth as they cook, their sweetness rounding off the sharpest spicy edges, while the gochujang contributes fermented depth that pure heat alone cannot provide. The stew comes together in under twenty minutes using common refrigerator staples, making it a reliable weeknight meal that requires almost no preparation. Served alongside a bowl of steamed rice, the spicy broth absorbs into each grain and keeps the dish satisfying to the very last spoonful. A portion of instant noodles or rice cakes added to the pot turns it into a more substantial one-pot meal.
Korean Blood Curd Hangover Stew
This traditional Korean hangover stew features beef blood curd, wilted napa cabbage leaves, and soybean sprouts simmered in a savory beef stock. The preparation begins by soaking the blood curd in cold water to extract excess blood, then cutting it into large pieces to prevent crumbling. The wilted cabbage leaves simmer first in the beef stock to establish a deep, earthy base. Soybean sprouts, garlic, chili flakes, and soup soy sauce are added next, cooking uncovered to eliminate any raw bean aroma. The delicate blood curd goes in last, simmering gently on low heat to preserve its tender, custard-like texture. Finished with sliced green onions and a touch of black pepper, this hearty stew offers a contrast between the soft curd, chewy cabbage, and crunchy sprouts. It is served hot, providing a comforting and filling meal.
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.