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.
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. tofujjigae). They are also sometimes named according to their broth and seasonings, for example gochujang jjigae (고추장찌개) or doenjang-jjigae (된장찌개).
^ abcd"Korean Food: Stews". Life in Korea. Retrieved 2013-04-03.
^. Hankooki/Korea Times. 2004-12-30. Archived from the original on 2006-01-13. Retrieved 2013-03-16.
^. Korea Tourism Organization. Archived from the original on 2013-11-05. Retrieved 2013-04-03.
October 21, 2023
jjigae, korean, 찌개, korean, pronunciation, iɡɛ, korean, stews, there, many, varieties, they, typically, made, with, meat, seafood, vegetables, broth, seasoned, with, gochujang, chilli, paste, doenjang, bean, paste, ganjang, sauce, saeu, jeot, salted, fermented. Jjigae Korean 찌개 Korean pronunciation tɕ iɡɛ 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 JjigaeDubu jjigae Korean tofu stew TypeStewPlace of originKoreaRegion or stateEast AsiaServing temperatureHotMain ingredientsMeat seafood or vegetables broth Media JjigaeJjigaeHangul찌개Revised RomanizationjjigaeMcCune ReischauertchigaeKorean 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 Contents 1 Varieties 1 1 By ingredient 1 2 By condiment 2 See also 3 ReferencesVarieties EditBy ingredient Edit Altang 알탕 made with pollock roe Dubu jjigae 두부 찌개 made with firm tofu 3 Ge jjigae 게 찌개 made with crab Kimchi jjigae 김치 찌개 made with kimchi and other ingredients 3 Kongbiji jjigae 콩비지 찌개 made with soybeans Budae jjigae 부대 찌개 made with a spicy broth and assorted meats and other ingredients 4 Saengseon jjigae 생선 찌개 made with fish Dongtae jjigae 동태 찌개 is made from frozen pollock Sundubu jjigae 순두부 찌개 made with uncurdled soft tofu 5 nbsp Sundubu jjigaeBy condiment Edit Doenjang jjigae 된장찌개 made with a doenjang broth 3 Cheonggukjang jjigae 청국장찌개 made with cheonggukjang and other ingredients 3 Saeujeot jjigae 새우젓찌개 made with saeujeot Gochujang jjigae 고추장찌개 made with gochujang broth usually including pork Myeongranjeot jjigae 명란젓 찌개 made with myeongran jeot salted fermented roe nbsp Hot dongtae jjigae Korean pollack stew nbsp See also Edit nbsp Food portalFish stew Korean cuisine List of soups List of stewsReferences Edit nbsp Wikimedia Commons has media related to Jjigae in Korean Jjigae at Doosan Encyclopedia in Korean Jjigae Archived 2011 06 10 at the Wayback Machine at Nate Encyclopedia a b c d Korean Food Stews Life in Korea Retrieved 2013 04 03 From Trash to Delicious Treasure Hankooki Korea Times 2004 12 30 Archived from the original on 2006 01 13 Retrieved 2013 03 16 Donghae Sokcho Korea Tourism Organization Archived from the original on 2013 11 05 Retrieved 2013 04 03 Retrieved from https en wikipedia org w index php title Jjigae amp oldid 1174684309, wikipedia, wiki, book, books, library,
