찌게

Posted 09-13-10 Cheonggukjang Jigae (Fermented Soybean Paste Stew)
청국장
Cheongukjang jigae is a traditional Korean stew made from the very strong smelling (and healthy) cheongukjang, or fermented soybean paste.
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Posted 06-25-10 Kongbiji Jjigae (Ground Soybean Stew)
콩비지 찌게
This is soybean stew is one of my all time favorites because it is nutritious and quick to make.
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Posted 04-30-10 Altang Jjigae (Pollock Roe Stew)
알탕찌개
A different take on the typical Korean jjigae, or stew -- this uses fish roe.
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Posted 04-05-10 Doenjang jjigae (Fermented Bean Paste Stew)
된장찌개
This soup goes with almost anything and is very easy to make. (And tastes a lot more appealing than its English title...)
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Posted 04-01-10 Soondubu Jjigae (Uncurdled Soft Tofu Stew)
순두부찌개
Soondubu is a softer, uncurdled variety that adopts the spice and seafood flavors of this stew's ingredients well.
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