Korean stew pages

  1. tukbaegi-bulgogi

    Bulgogi stew in an earthenware pot (Ttukbaegi-bulgogi: 뚝배기불고기)

    It’s about time for this hearty, delicious, meaty ttukbaegi-bulgogi. It’s a stew made with bulgogi (classic Korean marinated beef) cooked and served in a stew in a sizzling hot traditional Korean earthenware pot. It will keep you cozy and warm!

  2. Doenjang-jjigae (Fermented soybean paste stew)

    Doenjang-jjigae is a hearty Korean fermented soybean paste stew made with vegetables, tofu, shrimp, and anchovies. Deeply savory, comforting, and delicious with rice!

  3. Clam stew (jogaetang: 조개탕)

    Clam stew (Jogaetang)

    Last fall I visited New England in the American Northeast, and had a real seafood journey! I tasted many of their local specialties in restaurants, things like clam chowder, lobster roll, and fried clams. I also bought fresh seafood and made my own Korean style seafood dishes with local ingredients and filmed some videos. I […]

  4. Budae-jjigae (Army Base Stew)

    My readers requested this recipe so many times that I became a budae-jjigae expert, reluctantly. Now I love it: it’s hot, spicy, savory, salty, meaty, and most of all, it’s so enticing to eat when it’s bogeul-bogeul boiling with all your friends and family together around the table.