stew

Across countries and continents, people around the world somehow managed to develop similar styles of cultural dishes independently of one another. One example of such a dish involves cooking protein and vegetables together in liquid for an extended period. In the end, the cooked meat and vegetables sit in the thickened and reduced sauce. The resulting flavor tastes bold and rich. Based on this description you may think of boeuf bourguignon from France or Brunswick stew in the southern United States–This may also make you think of Korean jjigae! In Korea, jjigae means ‘stew.’ While the cooking methods and premise are similar to those you will find in the west, the flavor is uniquely ‘Korean.’ Below, we listed and introduced 10 Korean stew recipes for you to try making at home!

Like any famous and popular dish, doenjang jjigae, otherwise known as Korean soybean paste stew, has a multitude of different versions and variations. Doenjang jjigae recipes vary depending on the…

It is soup season! Try our creamy, garlic and rosemary butternut squash soup. It will warm and fill your tummy during the cold months! Last week, we settled into fall……

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아침(Achim)- “Morning” 먹다(Meokda)  “to eat” 아침식사(Achim-Siksa) “breakfast”  반찬(Banchan) “Side Dishes”  된장찌개(Doenjang Jjigae) “Soybean paste stew” Let’s have a heart to heart about breakfast. Secretly, I do not like breakfast food. I…