Korean Whelk Stew (Spicy Canned Whelk & Cabbage Pot)
This stew turns canned whelk into a spicy, satisfying dish by simmering it in anchovy stock with gochujang and gochugaru. The whelk pieces retain their characteristic chewy bite, contrasting with the softened cabbage and onion. A Cheongyang chili adds a fresh, sharp heat on top of the chili paste base. Green onion finishes the bowl with an aromatic note. It comes together quickly thanks to the convenience of canned whelk.
Adjust Servings
Instructions
- 1
Drain canned whelk and halve larger pieces.
- 2
Roughly chop cabbage and onion; slice green onion and chili diagonally.
- 3
In a pot, dissolve chili paste, chili flakes, and garlic in anchovy stock.
- 4
Add cabbage and onion; boil 7 minutes to release sweetness.
- 5
Add whelk and cook only 5 minutes over medium heat to keep it tender.
- 6
Add green onion and chili, simmer 1 minute, and serve hot.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Sea Squirt Stew (Pop-and-Burst Seafood Broth)
Mideodeok (sea squirt) jjigae features the distinctive pop-in-your-mouth texture of sea squirts, which burst with briny ocean flavor when bitten. Korean radish, zucchini, and onion simmer alongside in an anchovy stock base seasoned with gochugaru and soup soy sauce. The sea squirts release their marine essence into the broth, creating a clean yet deeply savory soup with a gentle kick of heat.
Korean Pork Kimchi Stew (Fermented Kimchi & Pork Shoulder)
Pork kimchi jjigae is one of the most beloved home-cooked Korean stews, built on aged kimchi and pork shoulder. The marbled fat from the pork shoulder melts into the broth, balancing the kimchi's sharp acidity with richness. Tofu and onion bulk up the pot, while soup soy sauce and chili flakes season the liquid. The riper and more sour the kimchi, the better this stew tastes - it is the ideal use for old kimchi.
Korean Mussel Stew
Honghap jjigae uses a generous 900g of mussels to create an intensely briny, clean-tasting broth that defines this stew. Korean radish simmers alongside the shellfish, absorbing the ocean-flavored liquid and contributing a mild sweetness. Cheongyang chili and gochugaru add a moderate kick, while soup soy sauce and cooking wine round out the seasoning without overpowering the seafood. Finished with sliced green onion, the result is a light yet deeply flavorful stew.
Korean Kimchi Mandu Jjigae (Kimchi Dumpling Stew)
Kimchi mandu jjigae drops eight frozen kimchi dumplings straight into a simmering pot of aged kimchi, tofu, and anchovy stock. The dumpling wrappers absorb the broth and turn plump, while the kimchi filling inside echoes the stew's tangy base, doubling the fermented depth. Korean chili flakes and soup soy sauce season the liquid with a straightforward heat. It is a filling, no-fuss meal that needs nothing beyond a bowl of rice.
Korean Gochujang-Grilled Butterfish
Byeongeo gochujang-gui is a Korean spicy grilled butterfish where fillets are brushed with a paste of gochujang, soy sauce, plum syrup, minced garlic, and red pepper flakes, then pan-fried over medium heat. Butterfish has an exceptionally fine, soft flesh that absorbs the glaze readily, and the plum syrup's fruity acidity tempers the fermented heat of gochujang so the finish stays clean rather than heavy. The glaze must be applied in thin, repeated layers during cooking-a single thick coat causes the sugars to burn before the fish cooks through. A light squeeze of lemon at the end adds a bright citrus note that lifts the dish and prevents any lingering oiliness.
Korean Cheesy Dakgalbi Rice Bowl
Cheese dakgalbi deopbap takes the beloved Chuncheon-style spicy chicken stir-fry and transforms it into a rice bowl crowned with melted mozzarella. Chicken thigh, marinated in gochujang, chili flakes, soy sauce, and sugar, is stir-fried with rough-cut cabbage and onion until the sauce caramelizes and clings to each piece. The cheese goes on while the pan is still hot, stretching into long, gooey strands that temper the chili heat with each pull. Cabbage retains enough crunch to offset the richness of the cheese and sauce, while the chicken thigh stays moist throughout cooking. The entire dish comes together in about fifteen minutes with ingredients found in most Korean kitchens, making it a reliable option for a solo dinner or late-night meal.