Korean home cooking, one meal at a time.
My Babsang
Menu

Soups & Stews

Bibimbap and japchae noodles on a Korean table
Doenjang tofu stew and kimchi stew with rice
Beef bulgogi and spicy pork as Korean main dishes
Spinach, bean sprouts, rolled eggs and cucumber side dishes
Napa cabbage kimchi, radish kimchi and cucumber kimchi
Tteokbokki, hotteok and vegetable pancakes
Korean sauces, rice and anchovy kelp stock

From a gentle seaweed soup to a bubbling soybean paste stew, Korean soups and stews bring warmth and variety to a rice-centered table. Guk is often broth-forward; jjigae is usually a more concentrated pot for sharing. Choose a dish by its main ingredient and the time you have, then check its individual card for exact quantities and preparation.

Start with doenjang jjigae, kimchi jjigae or miyeok guk when their tested recipes become available. Broths, pastes and packaged kimchi vary in sodium and allergens. Taste gradually, follow the recipe’s food-handling notes and check ingredient labels before substituting.