“Jjageuli” is the Korean name for this dish, and it’s described as a Korean-style spicy pork stew. It’s a stew with a reduced, thick broth. It typically includes a variety of ingredients like potatoes, pork, and zucchini, and we also added extra toppings like beef intestines and quail eggs. One of the fun parts is customizing it with additional toppings!
I made and enjoyed a spicy, rich gochujang stew! Gochujang jjigae is a warm Korean soup made by simmering broth with gochujang (Korean chili paste) and a variety of ingredients. It’s less…
Looking for the ultimate comfort food? This Gyeran-jjim is as soft as a cloud and arrives at your table sizzling hot in a traditional stoneware pot. It’s the perfect “fire extinguisher” for…
I had ox knee cartilage and beef shank boiled meat hot pot, which is known for its mild and savory broth~~ The beef shank comes from the front leg, so it’s chewy…
🍗I tried making dakbokkeumtang in a fusion, stew-style version. I made the broth lighter and more plentiful, using a rich chicken stock. It wasn’t very spicy, but it had enough umami and…
This is my second favorite after Jeyuk Bokkeum – Dakbokkeumtang ! The spicy chicken stew made with gochujang and chili powder is truly a “rice thief” – it goes perfectly with plain…
I tried Gwangju-style duck soup for the first time. It was a completely new dish for me! It’s a soup made by simmering duck meat with ingredients like radish, green onions, perilla…
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generous👍👍