In Korea, the arrival of cooler weather signals one thing above all else: it’s jjigae season. 찌개.
Jjigae — Korean stew — is the ultimate cold-weather food. Rich, bubbling, deeply spiced, served in the pot it was cooked in, eaten communally at the centre of the table. It’s not just food; it’s an event.
The flavour foundation of jjigae is built on the same ingredients we use across our range. Gochugaru gives it heat and colour. Kimchi Powder (or fermented kimchi itself) gives it sourness and depth. Five Spice adds warmth. And a good noodle — our Thick Ramen, ideally — turns it from a stew into a meal.
You don’t need to replicate the whole Korean kitchen experience to capture that warmth. You just need the right base ingredients and a cold evening.
We’ve got the first part covered. The weather will take care of the second.