Stews Recipes
124 recipes. Page 5 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 Sigeumchi Dubu Jjigae (Spinach Tofu Stew)
Sigeumchi-dubu-jjigae is a Korean stew built from fresh spinach and soft tofu simmered in anchovy-kelp stock, seasoned with soup soy sauce and perilla oil. The process starts by warming perilla oil in the pot and softening minced garlic until its sharpness mellows into a rounded fragrance that transfers into the oil, giving the broth a subtle depth that would be absent if the garlic were added raw. Zucchini and onion release their natural sweetness as they cook, rounding out the broth and preventing it from tasting flat or austere. Soft tofu, added mid-way, absorbs the seasoned liquid gradually as it heats through, holding its shape while taking on the flavor of the broth around it. Spinach goes in last, only long enough to wilt, because extended cooking destroys the color and reduces the leaves to a limp, dull mass that works against the dish. The iron-forward earthiness of spinach pairs naturally with the mild creaminess of tofu and the nutty undercurrent of perilla oil, producing a stew that reads as simple but carries enough layered flavor to satisfy. This is a standard of Korean home cooking that earns its place at the table for being genuinely easy on the stomach, particularly welcome when appetite is low or the body calls for something clean.
Country-style Soybean Paste Stew
This traditional Korean stew features the deep, earthy flavor of country-style fermented soybean paste. The base is prepared with a clean anchovy and kelp broth, simmered for ten minutes with de-gutted anchovies to avoid bitterness while balancing the heavy salinity of the paste. Adding the potato cubes and country-style doenjang to the broth from the start allows the paste to develop a deeper flavor as it simmers. Zucchini, onion, and minced garlic are cooked until the potatoes soften, followed by tofu pieces torn by hand to preserve their texture. The stew is finished with diagonally sliced green onions and spicy Cheongyang chili pepper, which cuts through the dense fermented profile with a sharp heat. Adjusting the paste amount based on its saltiness ensures a well-seasoned broth that pairs well with rice.
Korean Dried Radish Greens & Clam Soybean Stew
This stew pairs rehydrated dried radish greens with fresh clams in a broth of rice-rinse water seasoned with doenjang and a measured amount of gochujang. The radish greens go into perilla oil first, sauteing until their nutty aroma blooms fully before the clams are added. As the clams open, they release a clean, briny liquid that merges with the fermented soybean paste to form a layered, deeply savory base. Korean radish and onion contribute background sweetness, while green onion and garlic anchor the aromatic profile with a sharp edge. The rice-rinse water introduces a gentle body to the broth, giving it a slightly thickened, silky texture that coats each spoonful. The doenjang works its way into the fibrous radish greens during cooking, so each bite carries the full weight of the seasoning. This is the kind of stew that makes plain rice disappear from the bowl without effort.
Korean Dried Radish Greens Perilla Stew
This stew simmers rehydrated dried radish greens in rice-rinse water thickened with a generous four tablespoons of perilla seed powder. A small amount of doenjang and gochujang provides savory depth, and using rice-rinse water instead of plain water adds a natural starchiness that helps the perilla powder integrate into the broth more smoothly. The perilla powder creates a creamy, nutty soup with a pale beige hue, and the chewy, fibrous texture of the radish greens contrasts with the richness of the liquid. The radish greens need to be fully rehydrated and pre-boiled so they absorb the broth evenly during cooking rather than remaining tough. Onion and green onion add layers of sweetness and fragrance, and seasoning gradually while the stew cooks produces a more balanced result than adding everything upfront. Served bubbling in an earthenware pot on cold days, this is one of the most comforting staples in Korean winter home cooking.
Korean Dried Greens Mackerel Stew
Siraegi-godeungeo-jjigae is a spicy Korean stew that combines mackerel and boiled dried radish greens in a gochugaru-seasoned broth. The oily, pronounced umami of the mackerel and the earthy, slightly musty depth of the dried greens amplify each other in the pot, while Korean radish maintains a clean, refreshing base that prevents the combination from becoming too heavy. Using rice-rinse water as the broth foundation is a traditional technique that neutralizes the mackerel's fishiness while simultaneously giving the liquid a mild, rounded body that plain water cannot provide. The radish greens must be well squeezed after boiling to remove any grassy, off-putting odor; briefly sauteing them in perilla oil before adding them to the stew deepens their nutty character further. Seasoning with gochugaru alone, without gochujang, preserves the clarity and clean red color of the broth and keeps its defining quality: a penetrating spiciness that is simultaneously bracing and warming rather than paste-thick and murky. Onion, green onion, and minced garlic round out the aromatics and complete the flavor profile of a classic everyday Korean jjigae. Mackerel is typically added bone-in, and eating it by working the flesh off the bones with chopsticks as you go is part of the simple, unhurried character of the dish.
Korean Beef Mushroom Stew
Soegogi-beoseot-jjigae is a Korean stew featuring thinly sliced beef with oyster mushrooms and shiitake mushrooms in a beef stock base. The beef stays tender throughout the cooking time because it is cut thin, and the two varieties of mushrooms contribute layered umami that deepens the broth considerably. Firm tofu absorbs the surrounding liquid and takes on the flavors of the stew while adding protein and body to the pot. Onion and green onion provide sweetness and fragrance that round out the savory base. The stew is seasoned simply with soup soy sauce and garlic, which keeps the natural flavors of beef and mushroom prominent. Tearing oyster mushrooms by hand along their grain allows the broth to penetrate the fibers better than cutting, and removing the tough stems from shiitake mushrooms before adding them keeps the broth clean and free of bitterness.
Korean Beef Doenjang Jjigae
Soegogi doenjang jjigae is a foundational Korean home-cooked stew, made with beef brisket and fermented soybean paste as the foundation, filled out with potato, zucchini, tofu, and onion, and simmered in the starchy water left from rinsing rice. The brisket rewards long cooking by releasing its fibers and pushing a rich, distinctly beefy flavor into the broth, and the mild starch from the rice water softens that richness so it blends smoothly with the fermented depth of the doenjang. As the stew simmers, potato breaks down partially at the edges, thickening the liquid and giving it body without the need for any additional starch. Green onion and minced garlic anchor the aroma and keep the flavor from going flat. Adding the doenjang in stages and tasting between additions rather than putting it all in at once is the reliable method for hitting the right depth without oversalting. Paired with freshly cooked rice, this is a stew that fits into the daily rotation without ever feeling repetitive.
Korean Beef and Daikon Stew
Soegogi muguk jjigae is a clear, soothing stew made by first sauteing beef brisket and daikon radish together in sesame oil to build a savory base, then adding water and simmering until the broth deepens in flavor. Soup soy sauce seasons the liquid while green onion and garlic round out the aroma. Despite a short ingredient list, the stew develops surprising depth as the brisket renders slowly into the broth and the radish turns translucent and sweet. Cutting the radish thick allows its natural sweetness to infuse gradually, enriching the broth over the full cooking time. It is a simple, grounding bowl most often eaten with rice stirred directly into the broth.
Korean Soybean Sprout Stew
Soybean sprout jjigae is a spicy home-style stew built around kongnamul, with tofu and pork adding substance to a broth seasoned with gochugaru and soup soy sauce. The sprouts release their own clean, slightly sweet liquid as they cook, and that natural base broth combines with the heat of the chili flakes to produce the sharp, refreshing character the dish is best known for. A critical technique rule applies to the sprouts: once the lid is placed, it should not be lifted during cooking. If the lid is removed and steam escapes, the sprouts develop an unpleasant grassy smell that cannot be reversed. If the lid is accidentally opened, the only correction is to leave it off and continue cooking without it until the end. Tofu absorbs the broth and provides a soft contrast to the crunchy sprouts, while the pork contributes fat and savory depth that enriches the broth. Green onion and minced garlic add aroma, and cracking a beaten egg into the pot as the broth comes to a full boil creates soft egg pieces throughout. The whole dish comes together in under twenty minutes from start to finish, making it a practical weeknight soup.
Korean Ssuk Deulkkae Jjigae (Mugwort Perilla Stew)
This seasonal Korean stew combines fresh mugwort and perilla seed powder in a base of rice-rinse water. The preparation begins by boiling cubed potatoes in the rice water to create a hearty foundation. Oyster mushrooms and firm tofu are added next, seasoned with soup soy sauce and minced garlic. To achieve a smooth consistency, the perilla seed powder is mixed with a small amount of water to form a slurry before it is stirred into the hot broth. The fresh mugwort, with its tough stems removed, is added during the final two minutes of cooking. This brief exposure to heat preserves both its green color and its aromatic, slightly bitter herbal notes. Simmering on medium-low heat at the very end ensures the delicate mugwort fragrance is not lost, resulting in a comforting dish where the nutty perilla broth balances the earthy herbs.
Korean Clam Sujebi Stew (Hand-Torn Dough in Clam Broth)
This stew combines hand-torn flour dumplings with clams, potato, and zucchini simmered in an anchovy-kelp stock. Adding clams to the base broth builds a clean, briny depth that anchovy stock alone cannot achieve. The dough is torn directly into the pot in uneven, thick pieces that cook into chewy, irregular shapes, each one slightly different in texture depending on thickness. As the potato softens it partially dissolves into the broth, thickening the liquid naturally without any starch addition. Zucchini and onion release gentle sweetness that rounds out the savory base. Soup soy sauce keeps the broth clear and properly seasoned, and sliced green onion finishes the bowl with fresh aroma. Because the sujebi itself serves as the starch, this one-bowl dish covers both soup and carbohydrate in a single serving, making it a satisfying, complete meal on its own.
Korean Beef & Mung Bean Sprout Stew
Sukju soegogi jjigae is a spicy, clean-finishing Korean stew made by simmering beef brisket and mung bean sprouts together in a gochugaru-seasoned broth. The brisket is soaked in cold water to draw out blood before being briefly boiled and skimmed, which keeps the broth clear and free of off-flavors as it simmers. As the brisket slowly cooks through, it releases a deep, meaty base that forms the backbone of the stew's flavor, seasoned with chili flakes and soup soy sauce for a spicy, savory kick. Korean radish cooked alongside the meat counteracts any heaviness in the broth and contributes a clean, refreshing note to the finish, while oyster mushrooms add a layer of chewy umami. Mung bean sprouts go in last and should cook for no more than two minutes to preserve their snap; prolonged heat softens them completely and removes the textural contrast that defines the dish. Ladled over a bowl of steamed rice, the spicy broth seeps into every grain and turns the whole combination into a satisfying single-bowl meal.
Korean Blood Sausage Perilla Stew
Perilla seed powder transforms beef bone broth into a thick, nutty liquid that serves as the foundation for this particular type of Korean stew. The main component, sundae, uses pork intestine as a casing to hold a mixture of glass noodles, glutinous rice, and vegetables, resulting in a chewy exterior and a multi-layered interior structure. This texture provides a different eating experience compared to stews that rely on standard cuts of meat. The oily characteristics of the ground seeds interact with the sausage filling to create a savory profile that stands apart from more common jjigae varieties. Pieces of cabbage maintain their firm texture throughout the simmering process, adding volume and a clean element that balances the heavy base. Just before the pot leaves the stove, fresh perilla leaves are added to introduce a grassy scent into the fatty broth, which helps manage the overall richness. A single spoonful of gochugaru provides enough heat to sharpen the nutty qualities of the perilla without overpowering the savory elements. Because the sausage casing can burst if boiled for too long, the pieces are only heated briefly at the very end of the cooking process. Serving the stew in a heavy stone pot ensures that the liquid remains at a boiling temperature for the duration of the meal.
Korean Silken Tofu Seafood Stew
Sundubu haemul jjigae is a seafood soft tofu stew that combines silken tofu with shrimp and Manila clams in an anchovy stock seasoned with gochujang and Korean chili flakes. The aromatics are stir-fried in sesame oil first to build a deeper base before the stock is added. As the shrimp and clams cook through, they release their own briny juices into the spicy broth and push the umami noticeably higher. An egg cracked in at the end binds gently with the silken tofu, adding richness and a slight body to the broth. Deveining the shrimp and removing the back intestine keeps the flavor clean, and soaking the clams in lightly salted water beforehand purges any sand that would otherwise cloud the stock.
Korean Soft Tofu Stew (Silken Tofu in Spicy Clam Broth)
Sundubu-jjigae is one of Korea's most recognizable stews, built around silken soft tofu simmered in a fiery broth with clams, ground pork, and gochugaru. The process starts by frying sesame oil, chili flakes, and garlic together until the fat turns red and fragrant, which becomes the flavor foundation of the entire pot. Stock is poured in and brought to a hard boil, then two eggs are cracked directly onto the surface of the stew and left to set into a soft, barely-cooked yolk. Clams bring a clean oceanic salinity to the broth while the pork provides a meatier, rounder depth, and the two work together to create a layered complexity that neither delivers alone. The stew is served still boiling in an earthenware pot because the clay retains heat far longer than metal, keeping every spoonful scalding from first to last. A scoop of rice stirred into the leftover broth absorbs the spicy, savory liquid completely.
Korean Turnip Perilla Seed Stew
Sunmu deulkkae jjigae is a gentle Korean stew that simmers turnip with ground perilla seed in a kelp stock base. As the turnip cooks slowly, it softens and releases a quiet natural sweetness, while the perilla powder thickens the broth into a creamy, nutty layer that coats each spoonful. Oyster mushrooms add a chewy bite and soft tofu contributes protein, rounding out the bowl into a balanced meal on its own. Adding the perilla powder late in the cooking process preserves its aroma, and the stew should be finished within two to three minutes of the broth returning to a boil to prevent any bitterness from developing. Seasoned with soup soy sauce and a drizzle of sesame oil at the end, the result is a clean, quietly satisfying stew that is easy on the stomach.
Korean Tomato Beef Rib Stew
Tomato galbi jjigae is a fusion Korean stew that combines beef short ribs with ripe tomatoes in a spicy broth seasoned with gochujang and gochugaru. The preparation requires soaking the ribs to remove blood, followed by a ten-minute blanching step to eliminate impurities. The ribs are then simmered with onions and minced garlic for twenty-five minutes to extract a golden beef stock. Ripe tomatoes and large potato chunks are added to the pot along with soy sauce, chili paste, and chili powder. As the mixture simmers for twelve minutes, the natural acidity of the tomatoes balances the rich fat from the ribs, creating a thick, savory broth. The potatoes cook until soft and floury, adding substance to the stew. The dish is finished by letting it rest off the heat for three minutes, ensuring the beef ribs become tender throughout.
Korean Taro Stem Stew (Perilla-Thickened Soybean Broth)
Torandae jjigae is a traditional Korean autumn stew featuring taro stems simmered in a beef and doenjang broth thickened with perilla seed powder. First, beef soup cuts are boiled to make a rich stock, into which doenjang, gochugaru, and garlic are dissolved. Taro stems are soaked in cold water to reduce their natural slipperiness before being simmered in the broth for twelve minutes until tender. To ensure the perilla seed powder thickens the stew without clumping, it is mixed with hot broth before being added back in batches. The stew is seasoned with soup soy sauce and finished with green onions. This dish highlights the spongy texture of autumn taro stems paired with the warm richness of the thick perilla broth.
Korean Burdock Perilla Seed Stew
Ueong-deulkkae-jjigae is a Korean stew built on burdock root, potatoes, and oyster mushrooms simmered in an anchovy-kelp broth and thickened with perilla seed powder. The burdock root holds a firm, earthy crunch through the cooking while the potatoes soften and begin to break at the edges, and the oyster mushrooms add a pulling, fibrous chew that makes the stew feel substantial without any meat. Anchovy-kelp broth forms a clean, savory base, and a generous measure of perilla seed powder stirred in at the end creates a creamy, nutty consistency that coats every piece of vegetable and makes each spoonful feel round and warming. Soaking the burdock in cold water before cooking draws out bitterness and prevents the cut surfaces from darkening, which keeps the broth clear. Adding the potatoes after the burdock has partly cooked prevents them from collapsing entirely. Perilla seed powder should go in just before the heat is turned off so the toasted, nutty fragrance stays sharp rather than cooking away.
Korean Napa Leaf & Tuna Stew
This home-style Korean stew combines blanched napa cabbage outer leaves and canned tuna in a savory doenjang broth. Before cooking, the cabbage leaves are massaged with doenjang and garlic to eliminate grassy flavors. An anchovy stock forms the soup base, which is simmered with the seasoned leaves for ten minutes to soften their fibrous texture. Onion slices and gochugaru are added next to contribute sweetness and a light spicy note. Only half of the canned tuna oil is used to keep the broth savory yet light. Canned tuna chunks and firm tofu slices are introduced near the end and cooked gently over low heat for seven minutes to prevent the tofu from breaking. The stew is completed with fresh green onions and simmered for one more minute. It is a comforting dish with a deep flavor, served hot alongside steamed rice.
Korean Ugeoji Doenjang Stew
Ugeoji-doenjang-jjigae simmers the tough outer leaves of napa cabbage in rice-rinse water with doenjang and a spoonful of gochujang into a deeply savory, comforting stew. The outer leaves are blanched in salted water, rinsed in cold water, and squeezed out firmly before use, a step that removes bitterness and opens the fibrous leaves to absorb the seasoning. The starchy rice-rinse water gives the broth a naturally smooth and slightly thickened body without any added starch, and adjusting the amount of rice water controls the final consistency. Korean radish, zucchini, and tofu contribute natural sweetness that balances the saltiness of the fermented paste, while garlic and cheongyang green chili add heat and depth. A tablespoon of perilla oil added just before the pot comes off the heat releases a distinctive nutty fragrance that permeates the entire stew and deepens its character. Served in a dolsot earthenware pot that keeps the stew bubbling at the table, every spoonful stays hot to the last. The longer the ugeoji simmers, the more it softens and melds with the doenjang broth, producing the layered, slow-cooked depth that defines this classic Korean home-cooked stew.
Korean Beef Cabbage Leaf Stew
This comforting Korean stew features tender beef brisket and blanched napa cabbage outer leaves simmered in doenjang stock. Thinly sliced brisket is first seared in perilla oil, then stir-fried with doenjang and gochugaru for a minute to bloom the aromas. Water and the cabbage leaves are added, and the pot is simmered over medium-low heat for twenty-five minutes. This slow cooking allows the rich meat broth to permeate the fibrous leaves, making them tender. The perilla oil adds a nutty finish that balances the salty notes of the fermented soybean paste. Slicing the beef against the grain ensures the meat remains soft and easy to chew. Blanching the greens beforehand reduces grassy flavors and yields a cleaner soup. The stew is seasoned with soup soy sauce and finished with sliced green onions before being served hot.
Korean Uijeongbu-Style Budae Jjigae
Uijeongbu-style budae-jjigae is a spicy communal stew that combines luncheon meat, cocktail sausages, well-fermented kimchi, and baked beans in an anchovy broth seasoned with gochujang and gochugaru. The fermented kimchi is a key flavoring element here, contributing acidity and deep umami that balance out the salt-heavy processed meats. Tofu and onion mellow the aggressive flavors by absorbing into the broth and adding softness. A block of instant noodles is added at the end to soak up the heavily seasoned liquid. Uijeongbu, a city north of Seoul, is recognized as the origin of this dish, where it developed near a US military base after the Korean War and took on its distinctly hybrid character from the military surplus ingredients available at the time.
Korean Apple Snail Doenjang Stew
Ureong doenjang jjigae is a rustic Korean stew featuring chewy apple snails and fermented soybean paste in an anchovy broth. Rooted in traditional Korean countryside cooking where snails were gathered from rice paddies, this dish highlights the contrast between the mild, chewy snails and the deep flavor of the doenjang. Preparing the dish begins by rubbing the snails in salted water to remove grit. Next, doenjang is dissolved into boiling anchovy broth, and sliced zucchini is added to cook until tender. The cleaned snails are added along with minced garlic and simmered briefly. It is important to cook the snails for only five to six minutes, as overcooking makes them tough. Tofu and green onions are added at the very end to complete the stew. The resulting dish offers a rich broth with a pleasant contrast of soft tofu and chewy snails.
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.