View source for Jjigae

{{Short description|Category of Korean stews}}
{{Italic title}}
{{Infobox food
| name             = Jjigae
| image            = Korean.cuisine-Dubu.jjigae-01.jpg
| image_size       = 220px
| caption          = ''Dubu jjigae'' (Korean tofu stew)
| alternate_name   = 
| country          = [[Korea]]
| region           = [[East Asia]]
| creator          = 
| course           = 
| type             = [[Stew]]
| served           = Hot
| main_ingredient  = [[Meat]], [[seafood]] or [[vegetable]]s; [[broth]]
| variations       = 
| calories         = 
| other            = 
|module = {{Infobox Korean name/auto|hangul=찌개|child=yes}}
}}
{{Korean cuisine}}
'''''Jjigae''''' ({{Korean/auto|hangul=찌개|ko_ipa=tɕ͈iɡɛ}}) are Korean [[stew]]s. There are many varieties; they are typically made with [[meat]], [[seafood]] or [[vegetable]]s in a [[broth]] seasoned with ''[[gochujang]]'' (red chilli paste), ''[[doenjang]]'' (soy bean paste), ''[[Soy sauce|ganjang]]'' (soy sauce) or ''[[saeu-jeot]]'' (salted and fermented shrimp).<ref name="jjigae doosan">{{in lang|ko}} [https://archive.today/20130129130405/http://100.naver.com/100.nhn?docid=144323 Jjigae] at [[Doosan Encyclopedia]]</ref> ''Jjigae'' is often served as a communal dish.

Korean meals often include either a {{Transliteration|ko|jjigae}} or a ''[[guk]]''. During the [[Joseon]] dynasty, it was known as ''jochi'', and two varieties would always be present on the King's ''[[Korean royal court cuisine|surasang]]'' (royal cuisine).<ref>{{in lang|ko}} [http://100.nate.com/dicsearch/pentry.html?s=K&i=249445&v=42 Jjigae] {{webarchive|url=https://web.archive.org/web/20110610003102/http://100.nate.com/dicsearch/pentry.html?s=K&i=249445&v=42 |date=10 June 2011}} at [[Nate (web portal)|Nate]] Encyclopedia</ref>

The types of ''{{Transliteration|ko|jjigae}}'' are often named according to their principal ingredients, such as ''{{Transliteration|ko|saengseon jjigae}}'' ({{Korean|hangul=생선찌개|labels=no|lit=fish ''jjigae''}}) made from fish or {{Transliteration|ko|dubu jjigae}} ({{Korean|hangul=두부찌개|labels=no|lit=[[tofu]] ''jjigae''}}). They are also sometimes named according to their broth and seasonings, for example {{Transliteration|ko|gochujang jjigae}} ({{Korean|hangul=고추장찌개|labels=no}}) or ''[[doenjang-jjigae]]'' ({{Korean|hangul=된장찌개|labels=no}}).

Compared to [[jeongol]], which primarily consists of broth or stock, jjigae have less liquid (roughly half solid ingredients) and have stronger seasoning. Common types include soy sauce jjigae and salted fish jjigae, also known as jeotguk jjigae (also called clear stew).<ref>윤서석 외, 한국음식대관 제1권:한국음식의개관, 한국문화재 보호재단, 2008, 330쪽</ref>

==Varieties==

===By ingredient===

* Altang ({{Korean|hangul=알탕|labels=no}}), made with [[pollock]] [[roe]]
* Dubu jjigae ({{Korean|hangul=두부 찌개|labels=no}}), made with firm [[tofu]]<ref name="life">{{cite web|url=http://www.lifeinkorea.com/food/food.cfm?Subject=stew|title=Korean Food: Stews|publisher=Life in Korea|access-date=2013-04-03}}</ref>
* Ge jjigae ({{Korean|hangul=게 찌개|labels=no}}), made with [[crab]]
* [[Kimchi jjigae]] ({{Korean|hangul=김치 찌개|labels=no}}), made with [[kimchi]] and other ingredients<ref name="life" />
* Kongbiji jjigae ({{Korean|hangul=콩비지 찌개|labels=no}}), made with soybeans
* [[Budae jjigae]] ({{Korean|hangul=부대 찌개|labels=no}}), made with a spicy broth and assorted [[meats]] and other ingredients<ref name="hankooki">{{cite web|archive-url=https://web.archive.org/web/20060113025356/http://times.hankooki.com/lpage/culture/200412/kt2004123016521111720.htm|archive-date=2006-01-13|url=http://times.hankooki.com/lpage/culture/200412/kt2004123016521111720.htm|title=From Trash to Delicious Treasure|publisher=Hankooki/Korea Times|access-date=2013-03-16|date=2004-12-30}}</ref>
* Saengseon jjigae ({{Korean|hangul=생선 찌개|labels=no}}), made with fish. ''Dongtae jjigae'' ({{Korean|hangul=동태 찌개|labels=no}}) is made from frozen [[pollock]].
* [[Sundubu jjigae]] ({{Korean|hangul=순두부 찌개|labels=no}}), made with uncurdled soft [[tofu]]<ref>{{cite web|url=http://english.visitkorea.or.kr/enu/SI/SI_EN_3_8_3_8.jsp|title=Donghae, Sokcho|publisher=[[Korea Tourism Organization]]|access-date=2013-04-03|archive-url=https://web.archive.org/web/20131105032836/http://english.visitkorea.or.kr/enu/SI/SI_EN_3_8_3_8.jsp|archive-date=2013-11-05|url-status=dead}}</ref>

<gallery widths="200px" heights="150px">
Image:Korean stew-Sundubu jjigae-05.jpg|{{transliteration|ko|Sundubu jjigae}}

</gallery>

===By condiment===
*[[Doenjang jjigae]] ({{Korean|hangul=된장찌개|labels=no}}), made with a ''[[doenjang]]'' broth<ref name="life" />
*[[Cheonggukjang jjigae]] ({{Korean|hangul=청국장찌개|labels=no}}), made with ''[[cheonggukjang]]'' and other ingredients<ref name="life" />
*[[Saeujeot]] jjigae ({{Korean|hangul=새우젓찌개|labels=no}}), made with ''[[saeujeot]]''
*[[Gochujang jjigae]] ({{Korean|hangul=고추장찌개|labels=no}}), made with ''[[gochujang]]'' broth, usually including pork
*Myeongranjeot jjigae ({{Korean|hangul=명란젓 찌개|labels=no}}), made with ''myeongran [[Jeotgal|jeot]]'' (salted fermented roe)

<gallery widths="180px" heights="150px">
Image:0812 dongtaejjigae.jpg|Hot ''dongtae jjigae'', Korean pollack stew
Image:Dubu jjigae, at Washoku-Sato (2014.04.19).jpg
</gallery>

==See also==
{{portal|Food}}
* [[Fish stew]]
* [[Korean cuisine]]
* [[List of soups]]
* [[List of stews]]

==References==
{{Commons category|Jjigae}}
<references />

[[Category:Korean words and phrases]]
[[Category:Korean soups and stews]]