''Jjigae'' (Korean: 찌개, ) is a Korean

stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables a ...

. There are many varieties; it is typically made with

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...

vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the edible flower, flowers, ...

s in a

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

seasoned with ''

gochujang ''Gochujang'' (, from Korean: , ) or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgir ...

'' (red chilli paste), ''

doenjang ''Doenjang'' * (; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soybean fer ...

'' (soy bean paste), ''

ganjang Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and ''Aspergillus oryzae'' or '' Asp ...

'' (soy sauce) or '' saeujeot'' (salted seafood).Jjigae
at

Doosan Encyclopedia ''Doosan Encyclopedia'' is a Korean language encyclopedia published by Doosan Group, Doosan Donga (두산동아). The encyclopedia is based on the ''Dong-A Color Encyclopedia'' (동아원색세계대백과사전), which comprises 30 volumes and ...

''Jjigae'' is usually served in a communal dish, boiling hot. A Korean meal almost always includes either a ''jjigae'' or a '' guk''. During the

Joseon Joseon (; ; Middle Korean: 됴ᇢ〯션〮 Dyǒw syéon or 됴ᇢ〯션〯 Dyǒw syěon), officially the Great Joseon (; ), was the last dynastic kingdom of Korea, lasting just over 500 years. It was founded by Yi Seong-gye in July 1392 and re ...

dynasty, it was known as ''jochi'', and two varieties would always be present on the King's '' surasang''. 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 Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super f ...

, or according to their broth and seasonings like '' gochujang jjigae'' (고추장찌개) or '' doenjang jjigae'' (된장찌개).

Varieties

By ingredient

* Altang ( ko, 알탕), made with

pollock Pollock or pollack (pronounced ) is the common name used for either of the two species of North Atlantic marine fish in the genus ''Pollachius''. '' Pollachius pollachius'' is referred to as pollock in North America, Ireland and the United Kingd ...

roe Roe ( ) or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked in ...

* Dubu jjigae ( ko, 두부 찌개), made with firm

* Ge jjigae ( ko, 게 찌개), made with

crab Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) ( el, βραχύς , translit=brachys = short, / = tail), usually hidden entirely under the thorax. They live in all th ...

* Kimchi jjigae ( ko, 김치 찌개), made with

kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

and other ingredients * Kongbiji jjigae ( ko, 콩비지 찌개), made with soybeans * Budae jjigae ( ko, 부대 찌개), made with a spicy broth and assorted meats and other ingredients * Saengseon jjigae ( ko, 생선 찌개), made with fish. ''Dongtae jjigae'' (동태 찌개) is made from frozen

. * Sundubu jjigae ( ko, 순두부 찌개), made with uncurdled soft

Image:Korean stew-Sundubu jjigae-05.jpg, Sundubu jjigae ( ko, 순두부 찌개), a Korean stew made with uncurd tofu

By condiment

* Doenjang jjigae ( ko, 된장찌개), made with a ''

'' broth * Cheonggukjang jjigae ( ko, 청국장찌개), made with ''

cheonggukjang Cheonggukjang () is a traditional Korean food made by fermenting soybeans. It contains whole, as well as ground soybeans. Production It can be made in two to three days through fermentation of boiled soybeans, adding ''Bacillus subtilis'', wh ...

'' and other ingredients * Saeujeot jjigae ( ko, 새우젓찌개), made with '' saeujeot'' * Gochujang jjigae ( ko, 고추장찌개), made with "

" broth, usually including pork *Myeongranjeot jjigae ( ko, 명란젓 찌개), made with ''myeongran

jeot ''Jeotgal'' () or ''jeot'' (), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, ''jeotgal'' can range from flabby, solid piec ...

'' (salted fermented roe) Image:0812 dongtaejjigae.jpg, Hot ''dongtae jjigae'', Korean pollack stew Image:Dubu jjigae, at Washoku-Sato (2014.04.19).jpg

References

{{Commons category, Jjigae Korean words and phrases Korean soups and stews

Varieties

By ingredient

By condiment

See also

References