Korean stews (chigae) generally have two things in common, they're hot and spicy. The most common stews, which are all served with rice, are kimchi chigae, dwen-jang chigae, soon-dubu chigae and boo-dae chigae. All of these stews contain enough hot pepper to burn the hairs in your nostrils. On a frigid winter day, nothing will warm you up more than a hot bowl of boo-dae chigae (my preference). Kimchi chigae is loaded with kimchi, small pieces of pork and various vegetables. Dwen-jang chigae is a soy bean paste based soup filled with vegetables and clams. If you like tofu, you'll love soon-dubu chigae. Vegetables, clams and an egg are added to this tofu bonanza. Boo-dae chigae originated from the Korean War. After the American soldiers finished eating, many times they had a little food remaining that they threw away. The Koreans were very poor at that time and they would go around collecting that thrown away food and put it in a big pot and presto, the birth of boo-dae chigae. It includes hot dogs slices, ham, glutinous rice, and other vegetables. Ramen noodles are usually thrown in as well.