Kimchi stew is one of the most popular stews in Korea. Aged sour kimchi that is more than six months old, rather than fresh kimchi, is boiled in a pot with large pork chunks. The spicy and sour taste is quite superb. The longer you boil the stew, the richer it will taste. Koreans eat kimchi stew as meals but the dish also goes well with liquor.

main ingredient : kimchi, pork

Soft bean curd refers to the soft coagulated state of liquid bean before pressing the water out. Soft bean curd stew has a refreshing and savory taste because both soft bean curd and beef are boiled together in a pot. Even foreigners who are not familiar with spicy food love the soft bean curd stew.

main ingredient : soft bean curd, seafood including beef

This is the most common kimchi served in Korea. Salted cabbage is filled with ingredients mixed with all kinds of spices. While this is the general recipe, each region and family have their own specific recipes.

main ingredient : cabbage, red chili powder, salted seafood

A bowl of rice is served with bracken, spinach, bellflower, etc. then topped with stir-fried meat. You can enjoy different colors and flavors created by the various seasonal local ingredients. This representative Korean food symbolizes the unique Korean style of mixing and combining different ingredients together. Bibimbap is chosen by foreigners as one of their most favorite Korean food.

main ingredient : rice, vegetable salads, red chili paste

The soybean paste stew is made with soybean paste broth and various ingredients including bean curd, mushrooms, zucchini and manila clams. Soybean paste, made by fermenting soybeans, is a major Korean condiment along with red chili paste. You can add shepherd`s purse or wild chives in spring or parboiled dried radish leaves in winter. Koreans eat soybean paste stews with a bowl of rice.

main ingredient : soybean paste, bean curd, various vegetables

Pork back-bone is simmered and boiled with potatoes, napa cabbage, perilla leaves, green onions and garlic. The stew is called gamjatang (meaning potato stew) in Korean since large potato chunks are in the stew. The back-bone meat is chewy and the stew broth is very rich and spicy. Don`t forget to mix rice and the remaining broth together after finishing the stew.

main ingredient : pork back-bone, potatoes, napa cabbage