Jjigae
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| Jjigae | ||||||
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 Dubu jjigae (Korean tofu stew) |
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Jjigae (IPA: /ʨiɡɛ/) is a Korean dish similar to a Western stew. A typical jjigae is heavily seasoned with chili pepper and served boiling hot. A Korean meal almost always includes either a jjigae or a guk (soup).
Jjigae are divided into various types, depending on either their principal ingredient like saengseon jjiage (생선찌개, fish stew) dubu jjigae (tofu stew), or their broth and seasonings like gochujang jjigae or doenjang jjigae.
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[edit] Jjigae by ingredient
- Kimchi jjigae, made with kimchi and other ingredients.
- Sundubu jjigae, made with uncurdled tofu and other ingredients.
- Dubu jjigae, made with a doenjang broth and extra tofu
- Saengseon jjiage, made with fish
- Ge jjigae, made with crab
- Budae jjigae, made with a spicy broth and assorted meats and other ingredients.
- Myeongranjeot jjigae, made with myeongran jeot (명란젓, salted fermented roe)
[edit] Jjigae by condiment
- Doenjang jjigae, made with a doenjang broth.
- Gochujang jjigae, made with a gochujang broth.
- Cheonggukjang jjigae, made with cheonggukjang and other ingredients.
- Saewoojeot jjigae, made with saeujeot
[edit] See also
[edit] References
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