''Jjigae'' () are Korean

stew A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for ...

s. There are many varieties; they are typically made with

meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...

seafood Seafood is any form of Marine life, sea life regarded as food by humans, prominently including Fish as food, fish and shellfish. Shellfish include various species of Mollusca, molluscs (e.g., bivalve molluscs such as clams, oysters, and mussel ...

vegetable Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flo ...

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'' or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from '' gochugaru'' (red chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum'' (barley m ...

'' (red chilli paste), ''

doenjang ''Doenjang'' * () or soybean paste is a type of fermented bean paste made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soyb ...

'' (soy bean paste), '' ganjang'' (soy sauce) or ''

saeu-jeot ''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'' (, salted anchovy ''jeot'') in South Korea. The name consists ...

'' (salted and fermented shrimp).Jjigae
at

Doosan Encyclopedia ''Doosan Encyclopedia'' () is a Korean-language encyclopedia published by Doosan Donga (). The encyclopedia is based on the ''Dong-A Color Encyclopedia'' (), which comprises 30 volumes and began to be published in 1982 by Dong-A Publishing (). ...

''Jjigae'' is often served as a communal dish. Korean meals often include either a or a '' guk''. During the

Joseon Joseon ( ; ; also romanized as ''Chosun''), officially Great Joseon (), was a dynastic kingdom of Korea that existed for 505 years. It was founded by Taejo of Joseon in July 1392 and replaced by the Korean Empire in October 1897. The kingdom w ...

dynasty, it was known as ''jochi'', and two varieties would always be present on the King's '' surasang'' (royal cuisine). The types of ' are often named according to their principal ingredients, such as ' () made from fish or (). They are also sometimes named according to their broth and seasonings, for example () or '' doenjang-jjigae'' (). 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 (), made with

pollock Pollock or pollack (pronounced ) is the common name used for either of the two species of North Atlantic ocean, marine fish in the genus ''Pollachius''. ''Pollachius pollachius'' is referred to as "pollock" in North America, Ireland and the Unit ...

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 cooking, c ...

* Dubu jjigae (), made with firm

tofu or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in Chin ...

* Ge jjigae (), made with

crab Crabs are decapod crustaceans of the infraorder Brachyura (meaning "short tailed" in Greek language, Greek), which typically have a very short projecting tail-like abdomen#Arthropoda, abdomen, usually hidden entirely under the Thorax (arthropo ...

* Kimchi jjigae (), made with

kimchi Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

and other ingredients * Kongbiji jjigae (), made with soybeans * Budae jjigae (), made with a spicy broth and assorted meats and other ingredients * Saengseon jjigae (), made with fish. ''Dongtae jjigae'' () is made from frozen

. * Sundubu jjigae (), made with uncurdled soft

Image:Korean stew-Sundubu jjigae-05.jpg,

By condiment

* Doenjang jjigae (), made with a ''

'' broth * Cheonggukjang jjigae (), made with '' cheonggukjang'' and other ingredients * Saeujeot jjigae (), made with '' saeujeot'' * Gochujang jjigae (), made with ''

'' broth, usually including pork *Myeongranjeot jjigae (), made with ''myeongran jeot'' (salted fermented roe) Image:0812 dongtaejjigae.jpg, Hot ''dongtae jjigae'', Korean pollack stew Image:Dubu jjigae, at Washoku-Sato (2014.04.19).jpg

References

{{Commons category, Jjigae Korean words and phrases Korean soups and stews

Varieties

By ingredient

By condiment

See also

References