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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":503,"pronunciation":528,"substitutions":529,"slug":542,"title":543,"shortTitle":544,"nativeName":545,"romanized":546,"countrySlug":547,"baseServings":432,"prepMinutes":548,"cookMinutes":549,"difficulty":550,"course":551,"diet":554,"mainIngredients":556,"images":557,"keywords":567,"publishedAt":573,"updatedAt":573,"authorSlug":574,"summary":575,"localeSlug":542,"alternates":576},[394,397,400,403,406],{"answer":395,"question":396},"You can, but the stew will taste flat and one-dimensional, because the sourness is the point. Fresh kimchi can be aged quickly by leaving the sealed jar at room temperature for two or three days until it smells sharp and fizzes slightly when opened. As a last-minute rescue, add one to two teaspoons of rice vinegar at the end of cooking.","Can I use fresh kimchi instead of sour kimchi?",{"answer":398,"question":399},"Almost always because the kimchi went straight into water instead of being fried in fat first. Sautéing the kimchi with pork for five to seven minutes cooks off its raw edge and lets the chile bloom in the fat, which is what gives the broth body and colour. Too much water is the second culprit — the liquid should barely cover the solids.","Why does my kimchi jjigae taste harsh and watery?",{"answer":401,"question":402},"A ttukbaegi is a small unglazed earthenware pot used for Korean stews. It holds heat so well that the stew is still bubbling several minutes after it leaves the stove, which is part of the eating experience. A small heavy saucepan or a mini cast-iron casserole works fine for cooking; you just lose the dramatic still-boiling arrival at the table.","What is a ttukbaegi and do I need one?",{"answer":404,"question":405},"It is moderately hot rather than punishing, and most of the sensation is sourness and salt rather than pure chile heat. You control it with the amount of gochugaru you add beyond what the kimchi already carries. Leaving out the extra chile flakes entirely still produces a red, flavourful stew because kimchi brine is already loaded with chile.","Is kimchi jjigae very spicy?",{"answer":407,"question":408},"Yes. Tinned tuna is the standard alternative and behaves well in the pot. For a fully meat-free version, use a strong kelp and dried mushroom stock, add extra tofu, and finish with a spoonful of sesame oil to replace the richness the pork fat would have provided — but note that most commercial kimchi contains fermented shrimp or fish sauce, so check the label if that matters.","Can I make it without pork?",[410,411,412,413,414,415],"Use the sourest kimchi you can find. If yours is fresh and crisp, leave the jar out at room temperature for two or three days first, or add a teaspoon of rice vinegar at the end.","Do not rinse the kimchi. The red brine clinging to it carries the chile, garlic and fermented seafood seasoning that make the broth taste like anything at all.","Pork belly with a good fat cap beats lean pork every time. The rendered fat is what stops the stew from tasting thin and harshly acidic.","Cut the tofu into thick slabs and slide them in during the last five minutes — stirred early, they crumble into the broth and cloud it.","If the stew tastes flat rather than sour, it usually needs salt or a spoonful of doenjang, not more chile.","Anchovy stock instead of water lifts the whole pot, but plain water and a pinch of sugar will do at short notice.","🍲","Kimchi jjigae is a small, fiercely sour stew of over-fermented kimchi, pork belly and tofu, simmered until the cabbage goes soft and the broth turns brick red and slightly oily. It tastes tangy first, then salty, then hot, with the pork fat rounding all three edges — the kind of flavour that makes plain white rice taste sweet by contrast. Koreans do not make it with fresh kimchi; they make it when a jar has soured past the point of comfortable eating, which is exactly when its acidity and depth are most useful. It is a fifteen-minute pot in practice, and one of the most-cooked dishes in the country.","Kimchi jjigae is a byproduct of how kimchi actually behaves. Kimchi is a live ferment, and it does not stay still: a jar that was crisp and mildly tart in November is, by March, sour enough to make you wince, softer in texture and much stronger in smell. That kimchi is called mugeunji or simply shin-kimchi, and it is not spoiled — it is a different ingredient. Korean kitchens developed a set of dishes specifically to consume it, and jjigae is the central one. The souring that ruins kimchi as a side dish is precisely what gives the stew its backbone, because acid plus long fermentation reads as depth once it is cooked and cut with fat.\n\nJjigae as a category sits between a soup and a braise: thicker, saltier and more concentrated than guk, cooked in a small earthenware pot called a ttukbaegi that arrives at the table still boiling, and eaten communally with spoons dipped into the same pot. Nobody serves jjigae in individual portions at home. It is not a course; it is the salty anchor that the rice and the banchan orbit, and Korean meals are structured so that a spoonful of stew alternates with a mouthful of rice rather than the stew being eaten on its own.\n\nThere is no single canonical version. Some households build it on pork belly, some on tinned tuna — chamchi kimchi jjigae, a genuinely popular home shortcut — some on Spam, a legacy of American military rations that entered Korean cooking after the Korean War and never left. Restaurants specialising in kimchi jjigae often advertise how long their kimchi has been aged, sometimes years, in the way a steakhouse advertises dry-ageing. What every version shares is the sequence: fry the kimchi in fat first, then add liquid. Skip that step and you get sour soup instead of stew.","Kimchi jjigae keeps 4 days refrigerated and genuinely tastes better on the second day, once the pork fat and kimchi acidity have settled into each other. Reheat it to a full boil in a covered pot, adding a splash of water if it has reduced and gone too salty. Add fresh tofu on reheating rather than reboiling the old pieces, which go spongy. It freezes acceptably for a month, though the tofu will be watery on thawing — remove it before freezing if that bothers you.",[421,422,423,424],"Frying the kimchi in rendered pork fat before adding water — the step that turns raw sourness into round, savoury depth.","Uses the kimchi brine as well as the cabbage, which is where most of the seasoning actually lives.","Honest about kimchi age: tells you what to do if all you have is a fresh, mild jar from the supermarket.","One pot, about 30 minutes, and it improves noticeably on the second day.",[426,427,428],"Small heavy pot or ttukbaegi","Sharp knife","Kitchen scissors for cutting kimchi",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},41,12,4,6,1650,26,520,[438],"Short-grain white rice and one or two cold banchan — the stew is far too salty to eat by the bowlful on its own.",[440,443,446],{"name":441,"description":442},"Chamchi kimchi jjigae","Built on tinned tuna instead of pork — faster, cheaper, and the version most Korean students actually cook.",{"name":444,"description":445},"Budae-style","Sliced Spam and hot dog sausages added alongside the pork, a nod to army stew. Salty and unsubtle, and beloved for exactly that.",{"name":447,"description":448},"Kimchi jjigae with sujebi","Torn scraps of soft dough dropped into the simmering stew for the last few minutes, turning it into a full one-pot meal.",[450,455,459,463,468,472,476,479,482,485,488,491,495,499],{"qty":451,"name":452,"unit":453,"group":454},500,"well-fermented sour kimchi, cut into bite-size pieces","g","Stew",{"qty":456,"name":457,"unit":458,"group":454},120,"kimchi brine from the jar","ml",{"qty":460,"ref":461,"name":462,"unit":453,"group":454},350,"pork-belly","pork belly, skin off, in 5 mm slices",{"qty":464,"ref":465,"name":466,"unit":467,"group":454},1,"onion","onion, sliced","piece",{"qty":432,"ref":469,"name":470,"unit":471,"group":454},"garlic","garlic, roughly chopped","clove",{"qty":464,"ref":473,"name":474,"unit":475,"group":454},"sesame-oil","toasted sesame oil","tbsp",{"qty":464,"name":477,"unit":475,"group":478},"gochugaru (Korean chile flakes)","Seasoning",{"qty":464,"name":480,"note":481,"unit":475,"group":478,"optional":8},"gochujang","adds body and a touch of sweetness; leave out for a sharper stew",{"qty":464,"ref":483,"name":484,"unit":475,"group":478},"soy-sauce","soy sauce",{"qty":464,"name":486,"unit":487,"group":478},"sugar","tsp",{"qty":489,"name":490,"unit":458,"group":478},700,"anchovy stock, or water",{"qty":460,"ref":492,"name":493,"unit":453,"group":494},"tofu","medium-firm tofu, in 1.5 cm slabs","To finish",{"qty":496,"ref":497,"name":498,"unit":467,"group":494},3,"scallions","spring onions, cut into 4 cm lengths",{"qty":500,"name":501,"unit":502,"group":494},null,"salt, or a little more soy sauce","to taste",[504,509,514,517,521,525],{"tip":505,"text":506,"title":507,"timerSeconds":508},"You want visible fat pooling in the pot. That fat is the cooking medium for the next step.","Heat a heavy pot over medium-high and lay in {qty:pork-belly} of sliced pork belly with no oil. Fry for 5–6 minutes without crowding, until the fat has run out and the edges are browned and slightly curled.","Render the pork",360,{"tip":510,"text":511,"title":512,"timerSeconds":513},"Do not rush this. Under-fried kimchi is the single most common reason a homemade jjigae tastes thin.","Add the kimchi, onion and garlic to the rendered fat and stir-fry over medium-high heat for 6–8 minutes, until the cabbage darkens from bright red to a deeper brick colour, loses its raw crunch and the pot smells sweet and sour rather than sharply pickled.","Fry the kimchi",420,{"text":515,"title":516},"Push the solids to one side, add the sesame oil, gochugaru and gochujang to the clear space and stir them in the hot fat for about 30 seconds, until the oil around them turns bright red and smells toasty rather than dusty.","Bloom the chile",{"text":518,"title":519,"timerSeconds":520},"Pour in the kimchi brine, soy sauce, sugar and enough stock or water to just cover the solids. Bring to a boil, then reduce to a steady simmer and cook uncovered for 15 minutes, until the kimchi is completely soft and the broth has reduced slightly and turned glossy with rendered fat.","Add liquid and simmer",900,{"text":522,"title":523,"timerSeconds":524},"Lay the tofu slabs on top of the stew, spoon a little broth over them and simmer for a further 5 minutes without stirring, so they warm through and absorb colour while staying in whole pieces.","Slide in the tofu",300,{"text":526,"title":527},"Scatter the spring onions over the top, taste the broth and correct with salt or soy sauce — it should be assertively salty and sour, since it will be eaten with plain rice. Carry the pot to the table while it is still bubbling and serve with bowls of rice.","Season and serve boiling","KIM-chee JJEE-geh",[530,534,538],{"note":531,"swap":532,"original":533},"Chamchi kimchi jjigae is a standard Korean home version, not a compromise. Add the tuna later than you would pork so it does not disintegrate.","A drained tin of tuna in oil, added with the water","Pork belly",{"note":535,"swap":536,"original":537},"Gochugaru is milder, fruitier and much redder than most chile flakes, so a straight swap will overshoot the heat and undershoot the colour.","Half the quantity of ordinary chile flakes plus a teaspoon of sweet paprika","Gochugaru (Korean chile flakes)",{"note":539,"swap":540,"original":541},"You lose some background savouriness but the kimchi brine is doing most of the work anyway.","Water plus a splash of fish sauce","Anchovy stock","kimchi-jjigae","Kimchi Jjigae (Sour Kimchi and Pork Belly Stew)","Kimchi Jjigae","김치찌개","kimchi jjigae","south-korea",10,30,"easy",[552,553],"soup","main",[555],"dairy-free",[461,492,465,497,469],[558,561,563,565],{"alt":559,"src":560},"Bubbling red kimchi jjigae in an earthenware pot with pork belly slices, tofu slabs and spring onions","\u002Fimages\u002Frecipes\u002Fkimchi-jjigae\u002Fhero.jpg",{"alt":559,"src":562},"\u002Fimages\u002Frecipes\u002Fkimchi-jjigae\u002Fhero-16x9.jpg",{"alt":559,"src":564},"\u002Fimages\u002Frecipes\u002Fkimchi-jjigae\u002Fhero-1x1.jpg",{"alt":559,"src":566},"\u002Fimages\u002Frecipes\u002Fkimchi-jjigae\u002Fhero-4x3.jpg",[546,568,569,570,492,571,572],"kimchi stew","korean stew","pork belly","fermented","ttukbaegi","2026-08-19","dishroute-kitchen","The stew that exists to use up kimchi gone too sour: pork belly, aged kimchi and soft tofu simmered into a red, fatty, aggressively tangy pot eaten straight with rice.",{"en":577},"\u002Frecipe\u002Fkimchi-jjigae",{"items":579,"total":548,"page":464,"limit":845,"hasMore":846},[580,611,641,669,701,736,762,788,798,822],{"slug":581,"title":582,"shortTitle":583,"nativeName":584,"romanized":581,"countrySlug":547,"region":585,"baseServings":432,"prepMinutes":549,"cookMinutes":549,"difficulty":550,"course":586,"diet":587,"mainIngredients":588,"images":595,"keywords":605,"publishedAt":573,"updatedAt":573,"authorSlug":574},"bibimbap","Bibimbap (Korean Mixed Rice Bowl with Namul and Gochujang)","Bibimbap","비빔밥","Jeonju",[553],[555],[589,590,591,592,593,594],"rice","spinach","carrot","eggs","ground-beef","mushrooms",[596,599,601,603],{"alt":597,"src":598},"Bibimbap bowl with rice under wedges of spinach, carrot, mushrooms and beef around a fried egg with gochujang sauce","\u002Fimages\u002Frecipes\u002Fbibimbap\u002Fhero.jpg",{"alt":597,"src":600},"\u002Fimages\u002Frecipes\u002Fbibimbap\u002Fhero-16x9.jpg",{"alt":597,"src":602},"\u002Fimages\u002Frecipes\u002Fbibimbap\u002Fhero-1x1.jpg",{"alt":597,"src":604},"\u002Fimages\u002Frecipes\u002Fbibimbap\u002Fhero-4x3.jpg",[581,606,480,607,608,609,610],"korean rice bowl","namul","mixed rice","jeonju","dolsot",{"slug":612,"title":613,"shortTitle":614,"nativeName":615,"romanized":614,"countrySlug":547,"region":616,"baseServings":432,"prepMinutes":617,"cookMinutes":431,"restMinutes":618,"difficulty":550,"course":619,"diet":620,"mainIngredients":622,"images":624,"keywords":634,"publishedAt":640,"updatedAt":640,"authorSlug":574},"bulgogi","Bulgogi (Korean Soy-Pear Marinated Beef)","Bulgogi","불고기","Seoul & Gyeonggi",25,240,[553],[555,621],"nut-free",[623,483,469,473],"beef-chuck",[625,628,630,632],{"alt":626,"src":627},"Caramelized bulgogi beef with scallions and sesame seeds served over rice","\u002Fimages\u002Frecipes\u002Fbulgogi\u002Fhero.jpg",{"alt":626,"src":629},"\u002Fimages\u002Frecipes\u002Fbulgogi\u002Fhero-16x9.jpg",{"alt":626,"src":631},"\u002Fimages\u002Frecipes\u002Fbulgogi\u002Fhero-1x1.jpg",{"alt":626,"src":633},"\u002Fimages\u002Frecipes\u002Fbulgogi\u002Fhero-4x3.jpg",[612,635,636,637,638,639],"korean beef","korean barbecue","soy pear marinade","fire meat","ribeye","2026-08-18",{"slug":642,"title":643,"shortTitle":644,"nativeName":645,"romanized":642,"countrySlug":547,"region":646,"baseServings":432,"prepMinutes":617,"cookMinutes":617,"restMinutes":456,"difficulty":647,"course":648,"diet":649,"mainIngredients":650,"images":653,"keywords":663,"publishedAt":573,"updatedAt":573,"authorSlug":574},"dakgalbi","Dakgalbi (Chuncheon Spicy Stir-Fried Chicken)","Dakgalbi","닭갈비","Chuncheon, Gangwon","medium",[553],[555],[651,652,465,469,497],"chicken","cabbage",[654,657,659,661],{"alt":655,"src":656},"Wide griddle of red dakgalbi with glazed chicken thigh pieces, cabbage, sweet potato slices and rice cakes","\u002Fimages\u002Frecipes\u002Fdakgalbi\u002Fhero.jpg",{"alt":655,"src":658},"\u002Fimages\u002Frecipes\u002Fdakgalbi\u002Fhero-16x9.jpg",{"alt":655,"src":660},"\u002Fimages\u002Frecipes\u002Fdakgalbi\u002Fhero-1x1.jpg",{"alt":655,"src":662},"\u002Fimages\u002Frecipes\u002Fdakgalbi\u002Fhero-4x3.jpg",[642,664,665,480,666,667,668],"spicy chicken","chuncheon","korean stir fry","rice cakes","griddle",{"slug":670,"title":671,"shortTitle":672,"nativeName":673,"romanized":672,"countrySlug":547,"region":674,"baseServings":432,"prepMinutes":675,"cookMinutes":617,"restMinutes":676,"difficulty":647,"course":677,"diet":680,"mainIngredients":681,"images":684,"keywords":694,"publishedAt":573,"updatedAt":573,"authorSlug":574},"gimbap","Gimbap (Korean Seaweed Rice Rolls, Not Sushi)","Gimbap","김밥","Nationwide",40,15,[678,679],"snack","street-food",[555],[682,683,473,591,590,592],"short-grain-rice","nori",[685,688,690,692],{"alt":686,"src":687},"Sliced Korean gimbap rounds showing egg, spinach, carrot, yellow radish and beef inside a seaweed and rice ring","\u002Fimages\u002Frecipes\u002Fgimbap\u002Fhero.jpg",{"alt":686,"src":689},"\u002Fimages\u002Frecipes\u002Fgimbap\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Fgimbap\u002Fhero-1x1.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Fgimbap\u002Fhero-4x3.jpg",[670,695,696,697,698,699,700],"kimbap","korean seaweed rice roll","danmuji","sesame oil rice","picnic food","not sushi",{"slug":702,"title":703,"shortTitle":704,"nativeName":705,"romanized":704,"countrySlug":547,"region":674,"baseServings":432,"prepMinutes":617,"cookMinutes":706,"restMinutes":707,"difficulty":647,"course":708,"diet":710,"mainIngredients":713,"images":719,"keywords":729,"publishedAt":573,"updatedAt":573,"authorSlug":574},"hotteok","Hotteok (Korean Syrup-Filled Griddle Pancake)","Hotteok","호떡",20,90,[709,679],"dessert",[711,712,555],"vegetarian","vegan",[714,715,716,717,718],"flour","brown-sugar","cinnamon","yeast","walnuts",[720,723,725,727],{"alt":721,"src":722},"Golden Korean hotteok pancake torn open with dark cinnamon sugar syrup and chopped nuts running out","\u002Fimages\u002Frecipes\u002Fhotteok\u002Fhero.jpg",{"alt":721,"src":724},"\u002Fimages\u002Frecipes\u002Fhotteok\u002Fhero-16x9.jpg",{"alt":721,"src":726},"\u002Fimages\u002Frecipes\u002Fhotteok\u002Fhero-1x1.jpg",{"alt":721,"src":728},"\u002Fimages\u002Frecipes\u002Fhotteok\u002Fhero-4x3.jpg",[702,730,731,732,733,734,735],"korean street food","sweet pancake","brown sugar filling","winter snack","ssiat hotteok","yeasted dough",{"slug":737,"title":738,"shortTitle":739,"nativeName":740,"romanized":737,"countrySlug":547,"baseServings":432,"prepMinutes":549,"cookMinutes":617,"difficulty":647,"course":741,"diet":743,"mainIngredients":744,"images":745,"keywords":755,"publishedAt":573,"updatedAt":573,"authorSlug":574},"japchae","Japchae (Korean Sweet Potato Glass Noodles with Vegetables)","Japchae","잡채",[742,553],"side",[555],[590,591,594,465,483,592],[746,749,751,753],{"alt":747,"src":748},"Platter of japchae glass noodles tossed with spinach, carrot matchsticks, mushrooms, beef strips and egg ribbons","\u002Fimages\u002Frecipes\u002Fjapchae\u002Fhero.jpg",{"alt":747,"src":750},"\u002Fimages\u002Frecipes\u002Fjapchae\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Fjapchae\u002Fhero-1x1.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Fjapchae\u002Fhero-4x3.jpg",[737,756,757,758,759,760,761],"glass noodles","sweet potato noodles","korean side dish","dangmyeon","sesame","banchan",{"slug":763,"title":764,"shortTitle":765,"nativeName":766,"romanized":767,"countrySlug":547,"baseServings":768,"prepMinutes":548,"cookMinutes":676,"difficulty":550,"course":769,"diet":770,"mainIngredients":771,"images":772,"keywords":782,"publishedAt":640,"updatedAt":640,"authorSlug":574},"kimchi-fried-rice","Kimchi Fried Rice (Kimchi Bokkeumbap)","Kimchi Fried Rice","김치볶음밥","Kimchi bokkeumbap",2,[553],[621],[589,592,497,473],[773,776,778,780],{"alt":774,"src":775},"Kimchi fried rice in a bowl topped with a runny fried egg, sesame seeds and 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