Jjigae (Korean: 찌개, Korean pronunciation: [tɕ͈iɡɛ]) are Korean stews. There are many varieties; they are typically made with meat, seafood or vegetables in a broth seasoned with gochujang (red chilli paste), doenjang (soy bean paste), ganjang (soy sauce) or saeu-jeot (salted and fermented shrimp).[1] Jjigae is often served as a communal dish.
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 | 찌개 |
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Revised Romanization | jjigae |
McCune–Reischauer | tchigae |
Korean meals often include 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 (royal cuisine).[2]
The types of jjigae are often named according to their principal ingredients, such as saengseon jjigae (생선찌개; lit. fish jjigae) made from fish or dubu jjigae (두부찌개; lit. tofu jjigae). They are also sometimes named according to their broth and seasonings, for example gochujang jjigae (고추장찌개) or doenjang-jjigae (된장찌개).
Compared to soup, which is mainly made of soup, stews have less soup and are half-and-half of the ingredients and have a strong seasoning. Depending on the ingredients to be seasoned, it is divided into soy sauce stew and salted fish soup stew. Jeotguk stew is also called a clear stew.[3]