Stews Recipes
124 recipes. Page 6 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 Beef Brisket & Bean Sprout Chili Stew
This spicy Korean stew combines thin slices of beef brisket and mung bean sprouts with Cheongyang chilies. The cooking begins by stir-frying the brisket with minced garlic to render the fat, followed by chili flakes and soup soy sauce to build a rich seasoning base. Simmering this mixture in anchovy stock along with onion and tofu creates a deep, savory broth. Mung bean sprouts and Cheongyang chilies are added during the final two minutes of cooking, preserving the crisp texture of the sprouts and keeping the heat clean and sharp. Finishing with green onions adds a subtle aroma. The richness of the beef fat balances the direct spice from the chilies, making it a satisfying choice when a meal needs a hot, spicy stew.
Korean Yeolmu Doenjang Stew
Seasonal young radish greens and fermented soybean paste come together in this refreshing summer stew designed to cool the body. The preparation begins with a clean anchovy and kelp stock, where doenjang is carefully dissolved to ensure a smooth consistency without clumps. Young radish greens, or yeolmu, contribute a signature crunch and a faint bitterness that softens as it simmers alongside sweet onions and zucchini. This natural sweetness from the onion balances the earthy profile of the fermented paste while gochugaru adds a hint of heat and a warm red hue to the broth. To preserve the crisp texture of the greens, add them after the doenjang and limit the simmering time to about five to seven minutes. Tofu should be introduced at the very end to prevent it from breaking apart while absorbing the savory liquid. The clean mineral finish provided by the kelp makes this dish an excellent companion for barley rice during humid months. For additional layers of flavor, sliced Cheongyang chilies increase the spiciness and a spoonful of perilla powder introduces a toasted quality to the base. If using low-sodium paste, a small amount of soup soy sauce helps achieve a balanced profile. Since young radish greens possess a distinct herbal fragrance at their peak, this stew delivers its best quality when served immediately on the day it is prepared.
Korean Lotus Root Perilla Seed Stew
Korean lotus root perilla seed stew is a vegetable stew that features crisp lotus root and oyster mushrooms cooked in a thick perilla seed broth. The process begins by soaking sliced lotus root in vinegar water for five minutes to prevent browning and reduce astringency. Onion and oyster mushrooms are stir-fried in sesame oil before adding the lotus root and vegetable stock. After simmering until the lotus root is tender, soup soy sauce and minced garlic are stirred in. Finally, four tablespoons of perilla seed powder are dissolved into the soup along with tofu, and the stew is heated over low heat. Adding the perilla powder at the end preserves its rich, nutty aroma without making the broth chalky. Built on vegetable stock without meat or fish, this dish offers a clean taste and varied textures.
Korean Clear Broth Tofu Stew
This clear Korean tofu stew is prepared by simmering tofu cubes, shiitake mushrooms, and zucchini in seasoned beef stock. The base relies on a rich beef broth, enhanced by the earthy umami of sliced shiitake mushrooms. Zucchini slices add a mild sweetness as they cook to a tender, translucent state. Seasoned simply with Korean soup soy sauce, salt, and minced garlic, the broth maintains a clean, savory taste without chili heat. To prevent the tofu from breaking, the cubes are gently settled into the pot and simmered over medium-low heat. Sliced green onions are added at the end of cooking to infuse a mild herbal note. Serving the stew hot after letting it rest briefly highlights the natural flavors of the ingredients. The tofu can be lightly pan-seared beforehand to add a nutty flavor and firmer texture.
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.