Dutch oven

A heavy lidded pot, usually enamelled cast iron, that braises, breads and stews.

When you need it

Slow sauces, beans, and anything that should go from hob to oven without changing pans.

A lid that seals, enamel you can live with chipping, and a weight you can actually lift.

Any heavy casserole with a lid. A slow cooker is a different heat profile.

Do not thermal-shock enamel with ice water. Wooden or silicone tools are kinder.

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Chicken adobo

Adobong manok

Filipino chicken braised in vinegar, soy, garlic and pepper — a method more than a single official recipe.

1 hrEasyNo chilli

Dakgalbi

닭갈비

Spicy stir-fried chicken with rice cakes, cabbage and sweet potato — Chuncheon's table-grill export.

50 minMedium🌶️🌶️🌶️

Budae jjigae

부대찌개

Army-base stew: kimchi, spam, sausages and ramyeon in a gochujang broth that refuses to be precious.

40 minEasy🌶️🌶️🌶️

Samgyetang

삼계탕

A small whole chicken stuffed with glutinous rice, ginseng and jujube, simmered until the broth goes milky and kind.

1 hr 40 minMediumNo chilli

Andong jjimdak

안동찜닭

Soy-braised chicken with glass noodles, potato and a lot of vegetables — Andong's sweet-savoury party pot.

1 hrMedium🌶️

Gamjatang

감자탕

Pork backbone and potato in a gochugaru pot — a late-night stew you eat with your hands and a lot of rice.

1 hr 55 minMedium🌶️🌶️🌶️