THE KOREAN TABLE / 120 RECIPES
A Korean kitchen,
one dish at a time.
120 Korean dishes with ingredient quantities, preparation times, clear methods and serving ideas.
Kimchi Jjigae
김치찌개
Ripe kimchi gives this stew its savory tang. Taste the kimchi first, then adjust the broth to its saltiness and acidity.
Doenjang Jjigae
된장찌개
Vegetables and tofu simmer in a savory doenjang broth. Add firmer ingredients first and tofu later to help it hold its shape.
Sundubu Jjigae
순두부찌개
Soft tofu is gently simmered in a spicy broth. Add it in generous spoonfuls and stir lightly to preserve its delicate curds.
Budae Jjigae
부대찌개
Ham, sausage, kimchi and other ingredients share one bubbling pot. Taste the broth before adding more seasoning, as the cured meats and kimchi already contribute salt.
Tuna Stew
참치찌개
Tuna and vegetables make a convenient, savory stew. Stir gently after adding the tuna to keep some of its texture intact.
Korean-style Mapo Tofu
마파두부
Tofu and minced meat cook in a seasoned sauce that pairs well with rice. Fold gently after adding the tofu to preserve the cubes.
Cheonggukjang Stew
청국장찌개
Fermented soybean paste, vegetables and tofu make a robust stew. Add the paste gradually because its saltiness and aroma vary by product.