Jjigae can be divided differently by the ingredients that are used to make it. Tofu, green chili, pumpkin, beef, anchovy and other ingredients are used as solid ingredients. Sometimes fishes can be used as the main ingredient and it can also be made very spicy with a lot of vegetables. This spicy jjigae is called Maeeun tang (hot fish stew). Malgeun jjigae can be seasoned with salt or salted shrimp and tofu, pumpkin, radish, clam and other ingredients can be boiled to make it tasty.
e. Maeeun tang (spicy fish stew)
f. Saengtae jjigae (pollack stew)
g. Sundubu jjigae (soft tofu stew)
Hwe is a type of food where meat and fish is eaten raw or with seasoning such as: choganjang (soy sauce mixed with vinegar), chogochujang, mustard juice, salt oil, and other seasonings. Raw meat can be made with the soft meat of beef, liver, manyplies, sheep and other meats. Croakers, halibuts, pomfrets and other fresh fishes are used as ingredients of hwe.
a. Doenjang (soybean paste)
b. Hangwa (Korean snacks)
c. Korean Traditional Drinks
- Sujeonggwa (cinnamon-flavored persimmon punch)
Wujeonggwa is a Korean traditional fruit punch. Dark reddish brown in color, it is made from dried persimmons, cinnamon, ginger and is often garnished with pine nuts.
- Sikhye (rice punch)
Sikhye is a traditional sweet Korean rice beverage. In addition to its liquid ingrdients, it contains grains of cooked rice and in some cases pine nuts. It is made by pouring malt water onto cooked rice.