Filled with squash, potatoes, fresh and dried chiles, and tofu, this stew is a familiar sight on any Korean dinner table. Like Kimchi Jjigae, it’s simple, affordable, flavorful, and healthy. This is one stew where I really think it tastes best prepared in a ttukbaegi, or traditional Korean clay pot. It’s just the right size for letting the water reduce to exactly the right proportions. You can serve it in the center of the table with a ladle and small individual soup bowls.