Jjigae

Jjigae
Jjigae

Dubu jjigae (Korean tofu stew)
Korean name
Hangul 찌개
Revised Romanization jjigae
McCune–Reischauer tchigae

Jjigae (Korean pronunciation: [tɕ͈iɡɛ]) is a Korean dish similar to a Western stew. There are many different varieties but it is typically made with meat, seafood or vegetables in a broth seasoned with gochujang, doenjang, ganjang or saeujeot.[1] Jjigae is typically served in a communal dish and boiling hot.

A Korean meal almost always includes either a jjigae or a guk (국, soup). In the Joseon Dynasty jjigae was called by the ancient name jochi and two varieties would always be present on the King's surasang.[2]

The different types of jjigae are typically called 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).

Contents

Varieties

By ingredient

  • Altang jjigae (알탕찌개), made with pollock roe
  • Dubu jjigae (두부찌개), made with firm tofu
  • Ge jjigae (게찌개), made with crab
  • Kimchi jjigae (김치찌개), made with kimchi and other ingredients.
  • Kongbiji jjigae (콩비지 찌게), made with soybeans
  • Budae jjigae (부대찌개), made with a spicy broth and assorted meats and other ingredients.
  • Myeongranjeot jjigae (명란젓찌개), made with myeongran jeot (salted fermented roe)
hot dongtae jjigae
Hot dongtae jjigae, Korean pollack stew
  • Saengseon jjigae (생선찌개), made with fish. Dongtae jjigae (동태찌개) is a variety made from frozen pollack.
  • Sundubu jjigae (순두부찌개), made with uncurdled soft tofu

By condiment

See also

References

  1. ^ (Korean) Jjigae at Doosan Encyclopedia
  2. ^ (Korean) Jjigae at Nate Encyclopedia

External links


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Look at other dictionaries:

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