Jjigae


Jjigae is a Korean dish similar to a Western stew. There are many varieties; it is typically made with meat, seafood or vegetables in a broth seasoned with gochujang, doenjang, ganjang or saeujeot. Jjigae is usually served in a communal dish and boiling hot.
A Korean meal almost always includes 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.
The types of jjigae are often named according to their principal ingredients, such as saengseon jjigae made from fish or dubu jjigae made from tofu, or according to their broth and seasonings like gochujang jjigae or doenjang jjigae.

Varieties

By ingredient