Although it is almost the summer season here in Singapore, it is never a bad idea to eat some jjigae or Korean stew. You can have it for lunch or dinner when you want something to warm up your stomach, or sip the hot soup when you’re feeling a bit under the weather.

What’s also good about jjigae is that there are many versions to exist depending on your taste and preference in flavour!

Kimchi Jjigae

Koreans commonly eat Kimchi as a side dish, but it is also a popular ingredient in many dishes like the stew. This version is one of the most common among the types of jjigae, because it is quick to cook and the contents can be easily found in your kitchen.

This meal is usually confused with kimchi soup, but the main difference is that the stew has thicker consistency and has more flavour.

To cook it, you will need the kimchi and its brine, pork belly, onions, salt, sugar, pepper flakes, pepper paste, sesame oil, stock (can be anchovy, chicken or beef) and an optional tofu.

For those who love spicy food, this jjigae is the recommended for you!

Sundubu Jjigae

The main ingredient for sundubu jjigae is the soft tofu. Just like kimchi jjigae, it is spicy. But its difference with the typical stews is that it is not thick in consistency and heavy in flavour.

Other ingredients also include vegetables and your choice of seafood and meat! For the umami taste, it is seasoned using fish sauce, soy sauce, garlic, scallions and mushrooms (if you don’t like seafood or meat).

If you just got back from a dentist appointment and is having a hard time to chew, having this jjigae is the best since the soft tofu is easy to break down, and the meat or seafood are also thinly sliced.

Doenjang Jjigae

Doenjang jjigae or soybean paste stew is cooked using a fermented bean paste made out of soybean and brine.

In Korea, locals make doenjang at home but nowadays; this ingredient can be usually found at your regular grocery stores and supermarkets. Other components of this stew include stock, meat or seafood, tofu and vegetables.

There is no standard veggie for this stew but common choices are zucchini, potatoes, onion and Korean radishes.

Pro-tip: Use the rice water as the soup base to enhance the flavour of your doenjang stew! ;)

Cheonggukjang Jjigae

It is dubbed as “stinky soup” but don’t worry – this stew does not actually smell bad! It does however, have a strong smell because of its main ingredient: the cheonggukjang.

Cheonggukjang is a fermented soybean and considered a traditional Korean food. Its taste can be compared to Japan’s natto, although its odour is still stronger.

Aside from the cheonggukjang, the recipe also includes a zucchini, onion, garlic, dried anchovies, kimchi, kimchi brine (optional), fish sauce, green onions and tofu.

The smell may be a little bit too much to handle, but the hearty taste will make it all worthwhile!

Budae Jjigae

Also known as “army stew”, this jjigae came to life when Koreans got expired luncheon meats from American soldiers so that it won’t get to waste. They eventually added more ingredients and a soup to make it more flavourful – and became the famous budae jjigae it is today.

Unlike other stews, this version includes noodles and is heavier on the components, since it can include sausages, seafoods, tofu, bacon and even spam! Of course, you can also add vegetables and mushrooms for texture, and cheese for an added taste.

It also has another version called the Johnsontang, which caters to a more western taste. This kind does not use kimchi and instant noodles. You can learn more about army stew here.

Gochujang Jjigae

Gochujang or red chilli paste is a common ingredient for Korean dishes like bibibmap or tteokbokki. It is even added on chicken and vegetables for added heat.

But since only a small portion of gochujang is needed from time to time, it you will tend to have left overs. The best way to use it? Cook some jjigae of course!

For the recipe, you will need the gochujang, zucchini and some potatoes. Onions, mushrooms as well as radishes can be a good addition too. When it comes to protein, you can pick clams if you want a more refreshing taste.

Meat-lovers can use pork but even canned tuna will taste great with this stew.

Dongtae Jjigae

Seafood enthusiasts will love this jjigae because its main ingredient is the dongtae – or frozen Alaska pollock.

When cooking this dish, it is important to clean the fish thoroughly to ensure that your stew won’t have a bitter taste. Then, you’ll need radish, firm tofu, rise water, crown daises and chilli pepper.

The seasoning is quite unique as well! It includes the deongjang, gochujang, guk ganjang (Korean soy sauce), garlic, rice wine or sake, chilli powder, ginger, fermented shrimp and sea salt.

It’s much more complicated to prepare compared to the other stews, but it is a good dish if you want to try something new for a change.

How many of these jjigaes have you tried? Let us know below!