Geolbaengi Jjigae (Beggar's Stew)

This is a stew originating from the local food culture of the Gyeongsang Province region. As the name 'Geolbaengi' (a Gyeongsang dialect word for beggar) suggests, it refers to a mixed stew made by putting all sorts of leftover ingredients or whatever is available at home into one pot and simmering it. Depending on the region or household, the name might vary slightly, but it's a commoner's dish similar in concept to 'Geoji Jjigae' (Beggar's Stew) or 'Kkulkkulijuk' (Piggy Porridge). Key Features and Ingredients Base Broth and Seasoning: Typically, anchovy broth or plain water is used as a base with kimchi, doenjang (soybean paste), and gochujang (red chili paste). Ingredients: There's no set recipe; it depends on what's in the refrigerator. Leftover jeon (pollack jeon, donggeurang ttaeng, sanjeok, etc.) and seasoned vegetables after holidays or ancestral rites. Tofu, Spam, sausages, fish cakes, pork. Ramyeon noodles, glass noodles, rice cakes, etc. Taste Profile: The oil from the jeon and various ingredients blend together, creating a very rich, spicy, yet savory broth. It's very similar in style to modern-day 'Modeumjeon Jjigae' (Assorted Jeon Stew) or 'Budae Jjigae' (Army Stew).