Does any one have any good Korean Stew recipies?

Question

I would love to try some korean stews. They look very good but there aren't any korean restaurants where i live. I tried googling Korean stew, but dind't get very many names, which is the reason i can't look any up myself. I love tofu , and most ingredients the only thing i really don't like is mushrooms.

The only name i really know is Sundubu jjigae i saw 1 picture of that and it looked REALLY good. Anything similar to that , or something with beef in it is okay, I'm really open to all sorts of soups and stews.

Answer 1

this one?

Kimchi jjigae (Stewed kimchi) Recipe

  

Ingredients:

1 cup kimchi, 16 oz pork belly (or any part with fat), thin sliced

  2 green onions, slice in a bias

  1/2 pack dooboo (tofu), 2 go choo (hot green chili), chopped

  2 tbsp gochoojang (Korean chili paste)

  1 tbsp gochoogaroo (Korean chili powder)

  2 tbsp minced garlic, 1 tsp soy sauce

  3 cups water, salt, pepper

  

Put a pot on the stove, turn the heat on.

Add pork belly, saute for a minute or so.

Add go choo jang (Korean chili paste) and cook until meat becomes white.

Pour the water, add kim chee.

Bring to a boil, reduce to simmer.

Add soy sauce, go choo ga roo (Korean chili powder), and garlic.

Cook for 20-30 minutes.

Add chilies, green oinons, salt and pepper.

Cook for another minute.

Serve with rice.

  

Tips: Kimchi jjigae is The most popular stew in Korea.

There are many varieties.

You can add beef, tofu, can tuna, vegetables like squash, onion, carrot, etc...

So be creative!

  

Dwenjang jjigae (Korean bean paste stew with beef and vegetables) Recipe

  

Ingredients:

8 oz beef - sliced,  

  1/2 squash - cut in half, slice 1/2 inch thick

  4 oz carrot - sliced, 1/2 onion - sliced

  1 medium potato - quartered, then slice 1/2 inch thick

  2 green onions - chopped, 2 chilies - sliced

  10 oz tofu - cubed

  4 tbsp dwenjang (Korean bean paste)

  1 tbsp gochoojang (Korean chili paste)

  1 tbsp gochoogaroo (Korean chili powder)

  1 tbsp minced garlic, 1 tsp sesame oil

  

In a pot, add sesame oil, saute beef.

Add water, bring to a boil.

Mix around dwenjang (Korean bean paste), gochoojang (Korean chili paste), gochoogaroo (Korean chili powder).

Add minced garlic and potato, cook on a medium-high heat for 5 minutes.

Add rest of the vegetables and tofu.

Cook for another 1-2 minute.

Serve with rice.

  

Tips: "Dwen Jang" is Korean bean paste.

It is similar to Japanese Miso, but has much more deep flavor.

Soondooboo jjigae (Soft tofu stew) Recipe

  

Ingredients:

1 pack soon doo boo (soft tofu)*

  8 small clams - cleaned, 4 oz pork (or beef) - sliced

  1/4 cup kimchi - roughly chopped, 1 red hot chili - sliced

  2 green hot chilies - sliced, 2 green onions - sliced

  1 egg york, 1 tbsp go choogaroo (Korean chili powder)

  1 tbsp vegetable oil, 1 tsp minced garlic, 1/2 tsp juice of ginger

  1 tsp soy sauce, 1/2 tsp sesame oil

  1 tsp sae woo jeot (salted shrimp)**

  3 cups water

  (*It is in a tube, different from square package soft tofu in a Korean super market.)

  (**Salt can be used.)

  

Marinade pork with ginger juice, soy sauce, sesame oil and minced garlic.

In a pot, add vegetable oil and saute pork.

Add go choo ga roo (Korean chili powder), keep stir.

Add water and kimchi, bring to a boil.

Scoop in soon doo boo with a spoon.

Reduce heat, add sae woo jeot (salted shrimp).

Add chillies, green onions and clams.

Cook for a minute or so.

Finish with egg york in the center and a dash of sesame oil.

Serve with rice.

  

Maeun tang (Spicy fish stew) Recipe

  

Ingredients:

2 trouts (12-14 inches, Whole)*

  1/2 cup radish - thin sliced, 2-3 red chilies - cut in a bias

  3 green onions - cut in a bias

  3-4 ssookgat (crowndaisy), cut top part, cut into 3 inches

  1/4 squash, thin sliced

  4-5 minari (Korean parsley), take out leaves, cut into 3 inches

  6 tbsp gochoojang (Korean chili paste), 1 tbsp soy sauce

  2 tbsp gochoogaroo (Korean chili powder)

  3 tbsp minced garlic, 3 tbsp salt

  6 cups water

  (*You can use any white flash fish like cod, halibut and white fish...)

  

Scale and wash the fish, cut into several pieces.

Put water in a pot, start boiling.

Add go choojang (Korean chili paste), go choogaroo (Korean chili powder), and soy sauce.

Bring to a boil.

Add radish, squash, half of chilies, keep cooking on a medium heat for 3-4 minutes.

Add garlic, fish.

Cook until fish cooked completely and release the flavor.

Salt to taste.

Add green onions and minari (Korean parsley).

Cook for another minute.

Add ssookgat (crown daisy) and turn off the heat.

Serve hot, with some rice.



http://www.koreanrestaurantguide.com/rec...

http://www.pinoycook.net/korean-beef-ste...

(*-*)

Answer 2

foodnetwork.com will have plenty of korean recipes...i used that site for my own korean food cravings.  happy eats!!!