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[1] [2] [3] The name literally translates to "pork, soup, rice". [4] It is served with various side dishes like rice, salted shrimp, onion, noodle, kimchi, garlic, and green peppers, which all can be added to the soup. [1] [3] [4] It originated during the Korean War in the 1950s as poverty food. [1] [4] It eventually grew in popularity.
Dwaeji gukbap (돼지국밥) – pork and rice soup. [9] It is a Gukbap that brews pig bone in meat broth, and people eat it together with boiled pork slices. The Dwaeji-gukbap's history started during the Korean War. Refugees made a seolleongtang using pig bone which was easy to obtain. That was the beginning of dwaeji gukbap. [10]
Tuna kimchi-jjigae. Beyond the standard ingredients of beef, pork, or chicken, some varieties are called by their particular names. Chamchi kimchi-jjigae (참치 김치찌개) is made with tuna, usually the canned type made specifically to use in jjigae. It is popular for camping trips or picnics, because of its ease of cooking and portability. [5]
[6] [7] To prepare the dish, the soup base can be either any forms of broth or plain water. The most common broth includes anchovy, beef, and chicken. [8] [better source needed] Common ingredients contain soy sauce, kimchi, minced garlic, gochugaru, toasted sesame oil, vegetable oil, onions, and salt. Based on the type of broth and ingredients ...
Brown sugar makes this slow-cooker beef stew a tad sweet, which beautifully complements the spicy kimchi. You can make this soup ahead and refrigerate it until ready to eat.
Cheonggukjang jjigae (청국장찌개): a soup made from strong-smelling thick soybean paste containing whole beans; Gochujang jjigae (고추장찌개): chili pepper paste soup; Kimchi jjigae (김치찌개): A soup made with mainly kimchi, pork, and tofu. It is a common lunch meal or complement to a meat course.
Gamja-tang [1] (Korean: 감자탕) or pork back-bone stew [1] is a spicy Korean soup made from the spine or neck bones of a pig. It often contains potatoes , cellophane noodles, greens, perilla leaves, green onions , hot peppers and ground perilla seeds.
[12] [14] The Busan variant of the dish also led to the development of dwaeji gukbap, a pork-based rice dish. [38] The dish used American sausages, which tend to be greasier and saltier than Korean ones. Modern budae-jjigae is instead made with milder ingredients, and seasoning is added to the soup. [26]