Kuk & Tang, Jjigae (Korean Soup)

"Soups & Stews cannot be missed on the Korean table": Soups and stews, which are served in Korea at every meal, are a basic component of the traditional Korean table setting, and are made by simmering various ingredients such as meat, seafood, vegetables, and seaweed for a long time.
'Kuk' are broths made by simmering the best fresh ingredients in water while 'Tang' or soups have a slightly thicker consistency and are made with many ingredients. Lastly 'Jjigae', or stews, are made by simmering various ingredients for a long time in a relatively small amount of broth.
Typical examples include seaweed soup, which Korean mothers eat before and after childbirth, and also most Koreans eat on their birthday, Kimchi stew, and soybean paste stew, which can be enjoyed anytime and anywhere.

bibigo soup dishes are made with rich ingredients in a broth that has been simmered for a long time.: bibigo values each new dish and puts just as much effort into it as into homecooked food, which can be seen by the rich ingredients that are added to the deeply simmered broth.
In addition, bibigo soups and stews can be stored at room temperature so that they can be conveniently used as a meal at any time after purchase. Made without major additives, the whole family can enjoy them without worry every day.

bibigo offers a variety of soups made with the same care as home-cooked meals.: bibigo offers a variety of popular soups and stews that lots of Koreans enjoy such as 'bibigo Spicy Beef Soup', which uses a method of separating and sterilizing each ingredient to preserve the flavor of the broth and ingredients, 'bibigo Beef Bone Soup,' made by boiling Australian beef bones for 8 hours, 'bibigo Short Rib Soup' with soft meat after simmering the ribs for a long time, and 'bibigo Beef Brisket Soybean Paste Stew' which contains Korean soybean paste made in a traditional way and savory beef brisket.

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