Jjigae
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| Jjigae | |
|---|---|
Dubu jjigae (Korean tofu stew)
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| 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).
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