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찌개
''Jjigae'' () 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).Jjigae at ''Jjigae'' is often served as a communal dish. Korean meals often include either a or a '' guk''. During the dynasty, it was known as ''jochi'', and two varieties would always be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sundubu Jjigae
''Sundubu-jjigae'' * () is a ''jjigae'' in Korean cuisine. The dish is made with freshly curdled extra soft tofu (sundubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and ''gochujang'' or ''gochugaru''. The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg can be put in the ''jjigae'' just before serving, and the dish is delivered while bubbling vigorously. It is typically eaten with a bowl of cooked white rice and several ''banchan''. Extra soft tofu, called ''sundubu'' () in Korean, is softer than other types of tofu and is usually sold in tubes. The first iteration of ''sundubu'' was discovered by a Joseon civil official who used spring water and sea water during its cooking process. The stew has multiple variations from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi Jjigae
* () or kimchi stew is a , or stew-like Korean cuisine, Korean dish, made with kimchi and other ingredients, such as pork, scallions, onions, and diced tofu. It is one of the most common stews in Korean cuisine. History Kimchi existed as a non-spicy pickled vegetable dish well prior to the Joseon era (1392–1897); it was not until the introduction of chili peppers to the Korean peninsula mid-era that the variant of kimchi which has become the de facto standard of today was created. is assumed to have developed around this time as well.Kimchi jjigae at Encyclopedia of Korean Culture Preparation and serving Kimchi's flavor as an ingredient becomes stronger and more complex as it ages. As a result, ''kimchi-jjigae'' is often cooked using older, more fermented, and "riper" kimchi, which ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
