Soondubu jigae, or soft tofu stew, is a versatile dish that can be made vegetarian, or with meat, depending on your preference. Made with silken tofu (either tubes or trays), this bubbly stew gets its flavor from a nice kimchi and a good soup base. Try vegetable broth, mushroom base …
I was looking for a non-jigae chicken stew that still packed a flavor punch, so my husband suggested Jjimdak (braised chicken), also written as Dakjjim. It has more of a soy-garlic-ginger flavor, and the broth is pretty rich. I naturally opted for the spicier version, by adding dried chili peppers …
When a new restaurant opens up in a part of Boston, MA that has hitherto been a Korean food desert, it warrants the trip. Step in, Nowon, now open in the Seaport District. My research showed that the establishment is the third by Chef Jae Lee, from New York City …
Budae jigae translates to “army base soup,” and it’s just what you would imagine: a rich, flavorful red jigae broth, with the kinds of foods you’d find at a US army commissary. This dish stems from the post-peninsula conflict, and is a testament to Korean ingenuity. As possibly pedestrian as …
