Kimchi Jjigae(김치찌개) Along with doenjang jjigae, this is one of the most common home dishes for common people. Baechu kimchi(cabbage kimchi) makes the best ingredient for this stew. Ripened sour kimchi is sliced and sauteed in salad oil. Then the sauteed kimchi, bean curd, other available vegetables, and noodles are mixed with pork, beef, or sea food (such as oysters) and cooked as a stew. The amount of water and hot pepper paste determine the level of taste and spiciness. How to eat: Eaten with a bowl of rice. Most Koreans mix rice with spoonfuls of stew.
Doenjang jjigae(된장찌개)
If Koreans were asked to nominate a national dish, they would probably name doenjang jjigae. It is eaten very frequently throughout the country. The key to the flavor lies in the quality of the bean paste. Bean paste is made early each Lunar year by soaking meju (bean paste blocks shaped like bricks) in brine for forty days and then draining off the soy sauce this produces. The residue is mashed into a yellow paste. Other ingredients of doenjang jjigae can be tofu, clam meat, pork or beef, but some recipes are meatless. Seasonal vegetables such as zucchini, spinach, green peppers, and onions can also be added. Seasonings include garlic, anchovies, red pepper powder, and salt. A more exotic recipe, known as kungjung doenjang jjigae (royal soybean paste soup) calls for beef, mushrooms, tofu, and gingko nuts.
Budae jjigae is a thick Korean soup similar to a Western stew. Soon after the Korean War, meat was scarce in Korea. Some people made use of surplus foods from U.S. Army bases such as hot dogs and canned ham (such as Spam) and incorporated it into a traditional spicy soup flavored with red chili paste. Budae jjigae is still popular in Korea and the dish often incorporates more modern ingredients such as instant ramen noodles and even sliced American cheese. Other ingredients may include ground beef, beans, green onions, tofu, kimchi, garlic, and mushroom.
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