Home›Stews, Braises and Sauced Dishes›East Asian Stews, Braises and Sauced DishesGroupEast Asian Stews, Braises and Sauced DishesGathers the stews, braises and sauced dishes of East Asian culinary traditions, including Chinese red-braised pork, Japanese nikujaga, and Korean braised short ribs, built on the region's soy-, sugar- and aromatic-based braising liquids. The grouping reflects the region's own slow, moist-heat cooking tradition rather than the specific meat or vegetable braised in it, since the same sauce base often carries several different dishes.FactsBrowse BySourcesComments (0)Reader Challenges (0)FactsComparisonPrimary Cooking MethodWell-attestedsolid ingredients simmered slowly in liquid 1Browse ByAll East Asian Stews, Braises and Sauced DishesEast Asian Stews, Braises and Sauced Dishes21 entriesEast Asian Stews, Braises and Sauced DishesFilter Results21 entriesCuisineAllBhutanese Cuisine (1)Chinese Cuisine (8)Japanese Cuisine (6)Korean Cuisine (5)Thai Cuisine (1)CourseAllMain Course (14)Snack or Street Food (3)Soup (3)Dietary SuitabilityAllContains Dairy or Egg (2)Contains Fish or Shellfish (3)Contains Meat or Poultry (16)Vegetarian (1)Main IngredientAllBean Sprouts (1)Beef (3)Bok Choy (1)Carrot (1)Celery (1)Cheese (1)Chicken (1)Chili Pepper (2)Daikon (1)Doubanjiang (1)Douchi (1)Egg (1)Garlic (1)Gochujang (1)Ham (1)Napa Cabbage (1)Onion (1)Parsnip (1)Pork (3)Pork Belly (2)Potato (1)Rice (1)Sausage (1)Sichuan Pepper (1)Soy Sauce (2)Sugar (1)Tofu (6)Tripe (1)Vegetable Oil (1)Dish FamilyAllEast Asian Stews, Braises and Sauced Dishes (21)Format/TypeAllEast Asian Stews, Braises and Sauced Dishes (21)Origin RegionAllBhutan (1)China (7)Chongqing (1)France (1)Japan (5)South Korea (5)Thailand (1)Era (Origin Period)All-5000 (1)200 (1)1862 (1)1868 (1)1918 (1)1940 (1)1950 (1)1952 (1)TraditionAllBuddhist Vegetarianism (Buddhist Dietary Practice) (1)Cheesemaking (1)Christmas Feast Traditions (1)New Year Feast Traditions (1)Street Food Culture (3)Show ResultsBrowseCompareSelect all 21BeondegiStews, Braises and Sauced Dishes4 linksBossamStews, Braises and Sauced Dishes3 linksBudae JjigaeStews, Braises and Sauced Dishes4 linksBuddha's DelightStews, Braises and Sauced Dishes3 linksChankonabeStews, Braises and Sauced Dishes5 linksEma datshiStews, Braises and Sauced Dishes4 linksGalbi-jjimStews, Braises and Sauced Dishes4 linksHong Shao RouStews, Braises and Sauced Dishes3 linksHot PotStews, Braises and Sauced Dishes4 linksKatsu CurryStews, Braises and Sauced Dishes2 linksKhao Kha MuStews, Braises and Sauced Dishes3 linksLuzhu huoshaoStews, Braises and Sauced Dishes4 linksMao xue wangStews, Braises and Sauced Dishes5 linksMapo TofuStews, Braises and Sauced Dishes4 linksShabu ShabuStews, Braises and Sauced Dishes3 linksShuizhuStews, Braises and Sauced Dishes4 linksSokiStews, Braises and Sauced Dishes3 linksStewStews, Braises and Sauced Dishes7 linksSukiyakiStews, Braises and Sauced Dishes5 linksSundubu JjigaeStews, Braises and Sauced Dishes2 linksVirgin boy eggStews, Braises and Sauced Dishes3 linksSources1. Stew (Wikipedia)Stew, lead section, preparation method (group)A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Has Member: Stew, lead paragraphView the SourceMao xue wang (Wikipedia)Has Member: Mao xue wang, LeadQuote, Has Member: Mao xue wang, LeadThe dish consists of blood curds and tripe along with mung bean sproutsView the SourceSoki (Wikipedia)Has Member: Soki, lead paragraphQuote, Has Member: Soki, lead paragraphSōki (Okinawan: ソーキ) is an ingredient of Okinawan cuisine.View the SourceComments (0)No comments yet. Be the first to share a thought.Sign in to join the discussion.Reader Challenges (0)No disputes yet. Spotted an error or a better source? Open the first one.Sign in to dispute this or suggest a correction.