Jjigae
|
Dubu jjigae (Korean tofu stew) | |
| Type | Stew |
|---|---|
| Place of origin | Korea |
| Serving temperature | Hot |
| Main ingredients | Meat, seafood or vegetables; broth |
 Cookbook: Jjigae  Media: Jjigae | |
| Jjigae | |
| Hangul | 찌개 |
|---|---|
| Revised Romanization | jjigae |
| McCune–Reischauer | tchigae |
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| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
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.svg.png){kind=small} Korea portal |
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. During the Joseon, it had the older name jochi and two varieties would always be present on the King's surasang.[2]
The different types of jjigae are typically named 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).
Varieties
By ingredient
- Altang jjigae (알탕찌개), made with pollock roe
- Dubu jjigae (두부찌개), made with firm tofu[3]
- Ge jjigae (게찌개), made with crab
- Kimchi jjigae (김치찌개), made with kimchi and other ingredients.[3]
- Kongbiji jjigae (콩비지 찌게), made with soybeans
- Budae jjigae (부대찌개), made with a spicy broth and assorted meats and other ingredients.[4]
- Myeongranjeot jjigae (명란젓찌개), made with myeongran jeot (salted fermented roe)
- Saengseon jjigae (생선찌개), made with fish. Dongtae jjigae (동태찌개) is a variety made from frozen pollack.
- Sundubu jjigae (순두부찌개), made with uncurdled soft tofu[5]
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Sundubu jjigae (순두부찌개), a Korean stew made with uncurd tofu
By condiment
- 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 also including pork.
-
Hot dongtae jjigae, Korean pollack stew
See also
References
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Wikimedia Commons has media related to Jjigae. |
- ↑ (Korean) Jjigae at Doosan Encyclopedia
- ↑ (Korean) Jjigae at Nate Encyclopedia
- 1 2 3 4 "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. Retrieved 2013-04-03.