Jjigae (Korean: 찌개, Korean pronunciation: [tɕ͈iɡɛ]) is a Korean stew. There are many varieties; it is typically made with meat, seafood or vegetables in a broth seasoned with gochujang (red chilli paste), doenjang (soy bean paste), ganjang (soy sauce) or saeujeot (salted seafood).[1] Jjigae is usually served in a communal dish, boiling hot.
Type | Stew |
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Place of origin | Korea |
Region or state | East Asia |
Serving temperature | Hot |
Main ingredients | Meat, seafood or vegetables; broth |
Jjigae | |
Hangul | |
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Revised Romanization | jjigae |
McCune–Reischauer | tchigae |
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A Korean meal almost always includes either a jjigae or a guk. During the Joseon dynasty, it was known as jochi, and two varieties would always be present on the King's surasang.[2]
The types of jjigae are often named according to their principal ingredients, such as saengseon jjigae (생선찌개) made from fish or dubu jjigae (두부찌개) made from tofu, or according to their broth and seasonings like gochujang jjigae (고추장찌개) or doenjang jjigae (된장찌개).