부대찌개 Budaejjigae
A spicy stew of ham, sausage, kimchi and instant noodles, cooked at the table and shared.
Spice: Medium
Dish type
Korean soups and stews
Everything served hot in a bowl or pot. Koreans split these into guk, tang, jjigae, jeongol and gukbap, and the lists below explain the difference.
- 15 dishes
된장찌개 Doenjangjjigae
A stew of fermented soybean paste, tofu and vegetables, served bubbling hot with rice.
Spice: Mild
돼지국밥 Dwaejigukbap
A milky pork bone soup with sliced pork, eaten with rice and seasoned at the table with salted shrimp.
Spice: Mild
어묵탕 Eomuktang
A clear broth of fish cakes on skewers, sold hot at street stalls and shared as a pot at bars.
Spice: Not spicy
갈비탕 Galbitang
A clear soup of beef short ribs simmered until tender, eaten with rice as a full meal.
Spice: Not spicy
감자탕 Gamjatang
A spicy stew of pork back-bones, potatoes and dried greens, usually shared from one pot.
Spice: Medium
김치찌개 Kimchijjigae
A bubbling stew of aged kimchi, pork and tofu, eaten with rice.
Spice: Medium
콩나물국밥 Kongnamulgukbap
A hot soybean sprout soup with rice in the bowl, often eaten in the morning or after drinking.
Spice: Mild
Soup
미역국 Miyeokguk
A light soup of soft seaweed and beef, eaten with rice and often served on birthdays.
Spice: Not spicy