This doenjang jjigae feature focuses on the stew as a representative Korean home‑cooked meal, highlighting how it changes with the season and ingredients. It introduces naengi (spring greens) doenjang jjigae, clam‑based doenjang jjigae simmered with fresh clam meat, and traditional doenjang aged and stored in onggi earthenware crocks.

LIFE The Secret Vessels Behind Korea’s Deep Flavours If you’ve ever wondered why Korean gochujang tastes deeper than your average supermarket chilli paste, the answer lies not in a factory, but in a quiet courtyard filled with breathing earthenware jars(onggi). Long before the rise of stainless-steel kitchens and glass spice jars, Korean households kept their essential seasonings gochujang (red chilli paste), doenjang (fermented soybean paste), and ganjang (soy sauce) in larg

In 2026 Korea, MZs are ditching cakes for traditional desserts like yakgwa. Once a formal holiday treat, this honey‑soaked pastry is now a newtro café star. Discover its Joseon roots, modern twists, and where to find it in London.