Sinseollo is a casserole containing various meats, fish and vegetables in broth. The ingredients are placed around the pot according to color. Nuts and other delicacies accompany the meat, fish and vegetables in one pot. It provides an array of flavors and nutrients.

Beoseot-jeongol is a hot pot made of various mushrooms and vegetables. This dish is clear, light in taste and has a wonderful aroma of mushrooms. It is a stew for the autumn season when the cold wind starts to blow. From olden days, people believed that mushrooms have a medicinal effect and used them in various fried or grilled dishes.

Kimchi-jjigae is a stew made of well-fermented Kimchi and pork. Along with doenjang-jjigae, it is a typical stew that may be cooked with pork, beef and/or seafood to provide a variety of flavors. Kimchi is always served on the table as a side dish, but it may also be cooked in other dishes, such as kimchi-bap and kimchi-jjim.

Guldubu-jjigae is a clear stew made of oysters, tofu and salted anchovy juice. Among seafood, the oyster contains the highest amount of nutrition and plenty of protein, so it is called ‘milk from the sea.’ Oysters have been widely enjoyed in Korea since it is surrounded by sea on three sides.

Sundubu-jjigae is a stew of soft tofu and clams in a spicy broth. Soft tofu is made with soaked soybeans which are called ‘beef from the garden.’ It is soft and sweet in taste. From olden days, Koreans developed tofu making skills and various dishes with tofu.

Gegamjeong is a stew made of blue crab and red pepper paste. In olden days, it was often served on the king's dining table. The delicate crab flesh and spicy soup give gegamjeong a unique taste. The crab is tasty and nutritious, and there is a saying, ‘Travelers should not look at the blue crab.’

Doenjang-jjigae is a stew made of tofu, zucchini, and other ingredients seasoned with soybean paste. Doenjang-jjigae is an everyday Korean stew. It tastes best when boiled in unglazed pottery. Certain studies have shown that the lecithin in soybean paste may prevent arteriosclerosis and other diseases.

Imjasutang is a cold soup with chicken meat in a chilled broth that is a mixture of ground roasted sesame seeds and chicken stock. “Imja” refers to white sesame. Imjasutang may also be called ‘kkaekkuktang.’ It is believed to maintain health in the summer. This soup was enjoyed by royalty and noble families in olden days.

Eobok-jaengban is a dish made of clear beef broth with pressed brisket, ox tongue, vegetables such as mushrooms, and buckwheat noodles on a brass platter. This dish is served and eaten while it is simmering. Originally, eobok-jaengban used cheap cuts of meat instead of lean meat in the northern area of Korea.

Samgyetang is a chicken soup made by stuffing a young chicken cavity with glutinous rice, ginseng, jujubes and garlic, then simmering it for a long time. In Korea, there are three traditional hottest days (sambok) in the summer. People have samgyetang on those hottest days to overcome the hot weather.