In April this year, convenience store chain 7-Eleven Singapore took us grounded folks on a ‘trip’ to Japan with a selection ...

Sundubu jjigae is a stew made with uncurdled tofu. Here, the tofu is paired with kimchi and meat. You can use any meat you want. Mushrooms are a good substitute if you don’t like meat. For the best ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and ...

We may be half way through flu season but we’re just getting warmed up in stew season. You heard me, stew season, and the stew that never fails to comfort and excite me is Korean soon tofu jjigae or ...

A high protein spin on a staple Korean dish. Although this classic Korean dish is traditionally served with white rice, this version with quinoa is higher in protein and lower in carbohydrates. If you ...

Chicago chef Beverly Kim can’t remember the first time she ate kimchi jjigae, the tangy, spicy and deeply savory Korean kimchi stew; in fact, she’s fairly sure it predated her conscious life, coursing ...