Chef Jeong-sun
Daegu-jjigae (Cod Stew)
Fresh cod simmered briefly in a clear anchovy-kelp broth with Korean radish, chilies, and scallion, a winter stew that depends on restraint more than strength.
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Chef Jeong-sun
Saeujeot-jjigae (새우젓찌개, Salted Shrimp Stew)
A pale, old-fashioned jjigae where salted shrimp does the work of salt and broth, carrying sweet radish and soft tofu without chili paste, soy sauce, or noise.
Chef Jeong-sun
Hobakji-jjigae (Squash-Kimchi Stew)
A country winter jjigae from Chungcheong, built from hobakji, fermented ripe squash kimchi, and pork simmered low until thrift turns into a deep, sour broth.
Chef Jeong-sun
Chadol-doenjang-jjigae (Brisket Soybean Paste Stew)
Thin brisket seared until the edges brown, then simmered with doenjang, tofu, zucchini, and chilies; a weeknight soybean paste stew made richer by beef fat, not heavier.
Chef Jeong-sun
Kodari-jjigae (Half-Dried Pollock Stew)
Half-dried pollock and thick radish simmered in a restrained gochugaru sauce, a weeknight stew with the chew of dried fish and the comfort of rice.
Chef Jeong-sun
Kimchi-jjigae (Kimchi Stew)
The stew made to rescue kimchi gone too sour to eat plain, with fatty pork, tofu, and kimchi brine simmered until the broth turns deep and steady.
Chef Jeong-sun
Dubu-jjigae (Tofu Stew)
Plain firm tofu gets the lead in this clear, gentle stew, where anchovy broth, salted shrimp or soy, scallion, and a whisper of garlic carry a weeknight meal.
Chef Jeong-sun
Gangdoenjang (강된장, Thick Soybean Paste Stew)
Doenjang cooked tight with anchovy broth, summer vegetables, tofu, and chili until it turns thick and glossy, ready to stain rice or sit inside a lettuce wrap.
Chef Jeong-sun
Galchi-jjigae (Hairtail Stew)
Silver hairtail simmered with radish, squash, and a clean red seasoning, a coastal weeknight stew that asks for fresh fish, gentle hands, and a broth that tastes of the sea.
Chef Jeong-sun
Gamdongjeot-jjigae (Fermented Shrimp Relish Stew)
A nearly forgotten Seoul stew where fine fermented shrimp relish does the salting, pork gives the broth body, and tofu carries it quietly, rich enough for a special table and plain enough for rice.
Chef Jeong-sun
Kkotge-jjigae (꽃게찌개, Blue Crab Stew)
Fresh blue crabs cracked into a spicy doenjang broth, their shells seasoning the pot while radish sweetens underneath, a spring and autumn stew that asks for hands, rice, and attention.
Chef Jeong-sun
Dubu-jeotguk-jjigae (Tofu and Salted-Brine Stew)
A court-and-home tofu stew in pale beef broth, seasoned with clear jeotguk from salted shrimp, where the discipline is restraint: no chili, no shouting, just tofu, mushrooms, and careful salt.
Chef Jeong-sun
Kongnamul-jjigae (Soybean Sprout Stew)
A weeknight soybean sprout stew that lives by one rule: cook the sprouts with the lid on or off the whole time, so the broth stays clean and the crunch remains.
Chef Jeong-sun
Jjaglie (짜글이, Reduced Pork-and-Chili Stew)
A Cheongju field stew of pork, potato, onion, and chili paste, simmered down until the broth nearly disappears and the sauce is thick enough to drag through rice.
Chef Jeong-sun
Doenjang-jjigae (된장찌개, Soybean Paste Stew)
The weeknight soybean paste stew built on a clean anchovy-kelp broth, thick-cut vegetables, and restraint: enough doenjang to hold the bowl together, not enough to bury it.
Chef Jeong-sun
Godeungeo-jjigae (Mackerel Stew)
A weeknight mackerel stew built on thick Korean radish, spicy gochugaru broth, and a fish strong enough to carry chili without disappearing under it.
Chef Jeong-sun
Gochujang-jjigae (Red Chili Paste Stew)
A budget weeknight jjigae built from pork, potato, zucchini, and one honest spoon of gochujang, with the paste cooked in fat first so it deepens instead of stinging.
Chef Jeong-sun
Gegukji (Crab-Brine Kimchi Stew)
A Chungcheong coast stew of old kimchi, radish greens, crab brine, and blue crab, simmered until the cabbage turns soft and the broth tastes unmistakably of the sea.
Chef Jeong-sun
Kongbiji-jjigae (Ground Soybean Pulp Stew)
The frugal soybean-pulp stew that turns what tofu makers leave behind into a creamy, nutty pot with aged kimchi, a little pork, and enough care to feed the table well.
Chef Jeong-sun
Agwi-jjigae (Monkfish Stew)
A Masan coast monkfish stew with firm white meat, gelatin at the bones, soybean sprouts for crunch, and a red broth seasoned to carry the fish, not bury it.
Chef Jeong-sun
Dongtae-jjigae (Frozen Pollock Stew)
A winter table stew of frozen pollock, roe, radish, and tofu, cleaned by blanching first and simmered in a spicy broth that should taste clear and briny, never heavy.
Chef Jeong-sun
Budae-jjigae (Army Base Stew)
A Uijeongbu-born pot of sour kimchi, Spam, sausage, tofu, beans, and ramen, held together by anchovy-kelp broth and a measured seasoning paste so the stew tastes like more than salt.
Chef Jeong-sun
Sundubu-jjigae (Soft Tofu Stew)
Soft tofu so tender it barely holds, spooned into a red anchovy broth with pork, kimchi, and egg; the stew is bold, but the tofu must stay itself.
Chef Jeong-sun
Ureong-doenjang-jjigae (River Snail Soybean Paste Stew)
A countryside soybean paste stew built on chewy river snails, tofu, zucchini, and a clean anchovy-kelp broth, with the snails added late so they stay tender, not rubbery.
Chef Jeong-sun
Cheonggukjang-jjigae (청국장찌개, Fast-Fermented Soybean Stew)
A loud, nutty soybean stew for weeknights, built on anchovy-kelp broth, sour kimchi, tofu, and cheonggukjang stirred in off the boil so its fast-fermented character stays clear.
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