Jjigae

Template:Short description Template:Italic title Template:Infobox food Template:Korean cuisine Jjigae (Template:Korean/auto) 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 is often served as a communal dish.

Korean meals often include either a Template:Transliteration 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).

The types of Template:Transliteration are often named according to their principal ingredients, such as Template:Transliteration (; lit. fish jjigaeTemplate:Category handler) made from fish or Template:Transliteration (; lit. tofu jjigaeTemplate:Category handler). They are also sometimes named according to their broth and seasonings, for example Template:Transliteration (Template:Category handler) or doenjang-jjigae (Template:Category handler).

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).

Varieties

By ingredient

• Altang (Template:Category handler), made with pollock roe
• Dubu jjigae (Template:Category handler), made with firm tofu
• Ge jjigae (Template:Category handler), made with crab
• Kimchi jjigae (Template:Category handler), made with kimchi and other ingredients
• Kongbiji jjigae (Template:Category handler), made with soybeans
• Budae jjigae (Template:Category handler), made with a spicy broth and assorted meats and other ingredients
• Saengseon jjigae (Template:Category handler), made with fish. Dongtae jjigae (Template:Category handler) is made from frozen pollock.
• Sundubu jjigae (Template:Category handler), made with uncurdled soft tofu

• Template:Transliteration
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By condiment

• Doenjang jjigae (Template:Category handler), made with a doenjang broth
• Cheonggukjang jjigae (Template:Category handler), made with cheonggukjang and other ingredients
• Saeujeot jjigae (Template:Category handler), made with saeujeot
• Gochujang jjigae (Template:Category handler), made with gochujang broth, usually including pork
• Myeongranjeot jjigae (Template:Category handler), made with myeongran jeot (salted fermented roe)

• Hot dongtae jjigae, Korean pollack stew
  Hot dongtae jjigae, Korean pollack stew
• File:Dubu jjigae, at Washoku-Sato (2014.04.19).jpg

See also

• Fish stew
• Korean cuisine
• List of soups
• List of stews