Korean witch stew

A delicious Korean stew originally created post Korean war due to necessity and limited resources, Budae Jjigae is enjoyed today by many as an inexpensive kitchen sink type Korean stew with deep, rich flavors.

This Vegan Kimchi Jjigae (Kimchi Stew) is the perfect warming soup for colder days, loaded with umami flavors and warming spices. Easy to make and comes together in under 30 minutes.

Soup season means it's time to make Korean Oxtail Soup! Also called Kkori Gomtang, it's a delicious soup made from beef oxtail bones. Clear broth, chewy oxtails, tender radish, and slurpy sweet potato noodles -- so delicious! Serve with rice, kimchi, and a shower of green onion.

Korean Army Stew -also known as Spicy Sausage Stew or Budae Jjigae- is a speedy, popular, one-pot fusion dish of rich and spicy broth, ground meat, sausage, vegetables, and noodles that you're going to love.

Galbitang is delicious hearty Korean soup! My mom used to make galbitang for special occasions, because galbi, beef short rib is very expensive in Korea!

Like all Shojin Ryori dishes, this soup is vegan. It is a really hearty, comforting dish for a wintry day, but it won’t weigh on your stomach for hours.

Korean kimchi jjigae, or tofu kimchi stew, is not to be missed by vegans! Made from kimchi, silken tofu, gochujang, and gochugaru, this stew is the perfect thing to keep you warm during soup season. This plant-based Korean dish takes just a few ingredients and doesn’t require any seafood or pork to be delicious.

What is Gochujang? Gochujang is a spicy fermented paste made with red chili peppers. This is commonly used in Korean cuisine for soups, stews, and sauces. What you'll need for Gochujang Stew: Sesame oil: adds a nice nutty flavor to the stew. Gochugaru (Korean chili flakes): is added for spiciness, but feel free to adjust

Korean Egg Soup, known as ‘gyeran guk’ (계란국), is a delicious, stomach-warming dish made by mixing eggs into a seafood-based stock or broth.