''Jjigae'' (Korean: 찌개, ) is a Korean
stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...
. There are many varieties; it is typically made with
meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...
,
seafood
Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...
or
vegetable
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...
s in a
broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...
seasoned with ''
gochujang
''Gochujang'' (, from Korean: , ) or red chili paste
* is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, ''meju'' (fermented soybean) powder, ''yeotgireum'' ...
'' (red chilli paste), ''
doenjang
''Doenjang''
* (; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish.
History
The earliest soybean fer ...
'' (soy bean paste), ''
ganjang
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and ''Aspergillus oryzae'' or '' Asp ...
'' (soy sauce) or ''
saeujeot
''Saeu-jeot''
* () is a variety of ''jeotgal'', salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed ''jeotgal'' along with ''myeolchi-jeot'' (멸치젓, salted anchovy ''jeot'') in South Korea. The name c ...
'' (salted seafood).
[Jjigae]
at Doosan Encyclopedia
''Doosan Encyclopedia'' is a Korean language encyclopedia published by Doosan Donga (두산동아). The encyclopedia is based on the ''Dong-A Color Encyclopedia'' (동아원색세계대백과사전), which comprises 30 volumes and began to be p ...
''Jjigae'' is usually served in a communal dish, boiling hot.
A Korean meal almost always includes either a ''jjigae'' or a ''
guk
''Guk'' (), also sometimes known as ''tang'' (), is a class of soup-like dishes in Korean cuisine. ''Guk'' and ''tang'' are commonly grouped together and regarded as the same type of dish, although ''tang'' can sometimes be less watery than ...
''. During the
Joseon
Joseon (; ; Middle Korean: 됴ᇢ〯션〮 Dyǒw syéon or 됴ᇢ〯션〯 Dyǒw syěon), officially the Great Joseon (; ), was the last dynastic kingdom of Korea, lasting just over 500 years. It was founded by Yi Seong-gye in July 1392 and re ...
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'' (생선찌개) made from fish or ''dubu jjigae'' (두부찌개) made from
tofu
Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm ...
, or according to their broth and seasonings like ''
gochujang jjigae'' (고추장찌개) or ''
doenjang jjigae
Doenjang-jjigae (Korean: 된장찌개; Korean: wen.dʑaŋ.t͈ɕi.ɡɛ, referred to in English as soybean paste stew, is a Korean traditional '' jjigae'' (stew-type dish), made from the primary ingredient of ''doenjang'' (soybean paste), and ...
'' (된장찌개).
Varieties
By ingredient
* Altang ( ko, 알탕), made with
pollock
Pollock or pollack (pronounced ) is the common name used for either of the two species of North Atlantic marine fish in the genus ''Pollachius''. '' Pollachius pollachius'' is referred to as pollock in North America, Ireland and the United Kingd ...
roe
Roe ( ) or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked in ...
* Dubu jjigae ( ko, 두부 찌개), made with firm
tofu
Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm ...
* Ge jjigae ( ko, 게 찌개), made with
crab
Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) ( el, βραχύς , translit=brachys = short, / = tail), usually hidden entirely under the thorax. They live in all the ...
*
Kimchi jjigae
''Kimchi-jjigae''
* () or kimchi stew is a ''jjigae'', or stew-like Korean dish, made with ''kimchi'' and other ingredients, such as pork or seafood, scallions, onions, and diced tofu. It is one of the most common stews in Korean cuisine.
...
( ko, 김치 찌개), made with
kimchi
''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), sprin ...
and other ingredients
* Kongbiji jjigae ( ko, 콩비지 찌개), made with soybeans
*
Budae jjigae
''Budae-jjigae'' (; ) or spicy sausage stew is a type of Korean ''jjigae'' (stew), made with ham, sausage, Spam, baked beans, kimchi, instant noodles, and gochujang.
* The dish was created shortly after the armistice that ended the Korean War, ...
( ko, 부대 찌개), made with a spicy broth and assorted
meats
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chick ...
and other ingredients
* Saengseon jjigae ( ko, 생선 찌개), made with fish. ''Dongtae jjigae'' (동태 찌개) is made from frozen
pollock
Pollock or pollack (pronounced ) is the common name used for either of the two species of North Atlantic marine fish in the genus ''Pollachius''. '' Pollachius pollachius'' is referred to as pollock in North America, Ireland and the United Kingd ...
.
*
Sundubu jjigae
''Sundubu-jjigae''
* (, -豆腐--) is a ''jjigae'' in Korean cuisine. The dish is made with freshly curdled soft tofu (dubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, ...
( ko, 순두부 찌개), made with uncurdled soft
tofu
Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm ...
Image:Korean stew-Sundubu jjigae-05.jpg, Sundubu jjigae ( ko, 순두부 찌개), a Korean stew made with uncurd tofu
By condiment
*
Doenjang jjigae
Doenjang-jjigae (Korean: 된장찌개; Korean: wen.dʑaŋ.t͈ɕi.ɡɛ, referred to in English as soybean paste stew, is a Korean traditional '' jjigae'' (stew-type dish), made from the primary ingredient of ''doenjang'' (soybean paste), and ...
( ko, 된장찌개), made with a ''
doenjang
''Doenjang''
* (; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish.
History
The earliest soybean fer ...
'' broth
*
Cheonggukjang jjigae
Cheonggukjang () is a traditional Korean food made by fermenting soybeans. It contains whole, as well as ground soybeans.
Production
It can be made in two to three days through fermentation of boiled soybeans, adding ''Bacillus subtilis'', wh ...
( ko, 청국장찌개), made with ''
cheonggukjang
Cheonggukjang () is a traditional Korean food made by fermenting soybeans. It contains whole, as well as ground soybeans.
Production
It can be made in two to three days through fermentation of boiled soybeans, adding ''Bacillus subtilis'', wh ...
'' and other ingredients
*
Saeujeot
''Saeu-jeot''
* () is a variety of ''jeotgal'', salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed ''jeotgal'' along with ''myeolchi-jeot'' (멸치젓, salted anchovy ''jeot'') in South Korea. The name c ...
jjigae ( ko, 새우젓찌개), made with ''
saeujeot
''Saeu-jeot''
* () is a variety of ''jeotgal'', salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed ''jeotgal'' along with ''myeolchi-jeot'' (멸치젓, salted anchovy ''jeot'') in South Korea. The name c ...
''
*
Gochujang jjigae ( ko, 고추장찌개), made with "
gochujang
''Gochujang'' (, from Korean: , ) or red chili paste
* is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, ''meju'' (fermented soybean) powder, ''yeotgireum'' ...
" broth, usually including pork
*Myeongranjeot jjigae ( ko, 명란젓 찌개), made with ''myeongran
jeot
''Jeotgal'' () or ''jeot'' (), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, ''jeotgal'' can range from flabby, solid piece ...
'' (salted fermented roe)
Image:0812 dongtaejjigae.jpg, Hot ''dongtae jjigae'', Korean pollack stew
Image:Dubu jjigae, at Washoku-Sato (2014.04.19).jpg
See also
*
Fish stew
Fish stew is a generic name for a stew with a base or food ingredients of fish or seafood. It is also rarely used to refer to stew ponds.
List of fish stews
Types of fish stew from around the world include:
* ''Asam Pedas'' (Indonesian) and (M ...
*
Korean cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...
*
List of soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times.
Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usua ...
*
List of stews
This is a list of notable stews. A stew is a combination of solid food ingredients that have been Cooking, cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potato ...
References
{{Commons category, Jjigae
Korean words and phrases
Korean soups and stews