ahjummarecipes

Who doesn’t love Soft Tofu Stew? This bubbly stew is delicious, versatile, and can take you only 10 minutes!! You can add almost anything you want: dumplings, kimchi, seafood, beef, or pork! At a Korean restaurant it is served in a ceramic pot (called a 뚝배기, ttukbaegi) bubbling hot, with a raw egg that you drop in yourself. I have always loved soondubu jjigae, and if you try my recipe you will understand why! In this recipe, I use a pre-made soup base (Tofu Soup Base), so t

Budae Jigae or “Army Base Stew” originated in the 1950s after the Korean War ended. Food was scarce after the war, and Koreans would take surplus foods from the American military bases and put it in a stew, hence its name. The stew comprises of processed meats like spam, hotdogs, ham, sometimes baked beans and sliced cheese! I love that this dish originated from such an interesting piece of Korean history! Needless to say, this stew is delicious and usually served in restaura

Kimchi Jjigae is a classic comfort food. Koreans will make this rich, hearty stew when their kimchi in the fridge has become too sour to eat as a banchan (side dish). Never throw out old kimchi! You can make a multitude of delicious recipes from old kimchi. The taste of this stew is very dependent on the taste of the old kimchi (all kimchi tastes a little different and ferment to a different taste). For this reason, your kimchi jjigae will taste slightly different every