Biji jjigae is a stew made with biji, the soybean pulp left over after making tofu or soymilk. Known as okara in Japan, it is ...

Ingredients: 1/2 cup finely chopped Napa cabbage kimchi (sour kimchi) 1 package soft tofu (sundubu) 1/4 medium zucchini 2 ...

This hearty soup-stew uses Korean fermented soybean paste, doenjang, which is pungent and strongly flavoured. In restaurants, doenjang jjigae usually incorporates a small amount of meat and/or ...

Chigae is Korean dish that is somewhere between a stew and a soup. It's flavourful, warming comfort food, and perfect for solo dining. This one uses very soft bean curd, lots of vegetables ...