Jjigae
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| Jjigae | |
|---|---|
 Dubu jjigae (Korean tofu stew) |
|
| Korean name | |
| Hangul | 찌개 |
| Revised Romanization | jjigae |
| McCune–Reischauer | tchigae |
Jjigae (찌개) is a Korean food like stew. There are many different kinds of jjigae. However, it is usually made with meat, seafood or vegetables in a broth flavored with gochujang, doenjang, or ganjang.[1] Jjigae can also be well seasoned with red chili pepper and served boiling hot.
A Korean meal almost always includes either a jjigae or a guk (국, soup).[1] In the Joseon Dynasty jjigae was called jochi.[2]
Different kinds of jjigae are often called according to their main ingredients such as saengseon jjigae (생선찌개). Saengseon means fish. Dubu jjigae (두부찌개) is made from dubu (that is, tofu).
References [change]
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