Rice House

A spicy stew made with kimchi, pork or tuna, and tofu. It is characterized by its sour and spicy broth, and the soft ingredients blend to create a deep flavor. It is mainly eaten with rice and is also popular as a side dish with alcoholic beverages.

A stew made by adding canned tuna to kimchi jjigae. The addition of soft tuna meat, compared to regular kimchi jjigae, is characterized by its savory and rich flavor. It's good to mix with rice or have as a side dish.

A stew made by adding thinly sliced beef brisket to savory doenjang jjigae. The deep flavor of doenjang and the savory oil from the brisket blend together for a rich and deep taste. It's even more delicious mixed with hot rice.

A representative traditional Korean stew, this is a savory broth dish made with doenjang. It contains various vegetables like zucchini and onion, as well as seafood or meat. It is characterized by its savory and deep umami flavor, with the freshness of the ingredients preserved. It is eaten as a main dish with rice or as a side dish with other banchan.

A spicy stew made with soft sundubu and fresh seafood. The harmony of the spicy yet refreshing seafood broth and the soft sundubu is excellent. It's eaten hot with rice, and sometimes an egg is stirred in.

A spicy stew made by adding thinly sliced beef brisket to soft sundubu. The softness of the sundubu, the savoriness of the brisket, and the spicy broth blend together to create a deep and rich flavor. It's a satisfying meal with hot rice.

A spicy stew made with soft, fluffy sundubu as the main ingredient. The texture of the soft sundubu harmonizes with the spicy and savory broth. It's eaten with rice, and sometimes an egg is added to neutralize the spiciness.