From tang to jang, jjigae to jeongol, there are all sorts of soups and stews in Korean cuisine, and most set meals will include one. Traditionally served in a hot, glazed earthenware pot, jjigae is a thick soup made with strong seasonings like fermented soya bean paste (doengjang), or hot and sour kimchi. Some of the most popular include sundubu jjigae with soft tofu, seafood slivers and a hefty dose of chilli powder; kimchi jjigae filled with fermented cabbage, pork slices and plenty of garlic; and doengjang jjigae, packed with anything from veg to firm tofu and beef. Doengjang is a little saltier than Japanese miso paste.
Though most Korean restaurants are getting jjigae with it, Jee Cee Neh and Korean House, both in New Malden, are hotpot hotspots.