Jjigae

Jjigae (찌개) is a Korean food. if you compare jjigae to a Western food, you can think of it as being similar to soup and stew. There are many different kinds

Jjigae
Jjigae
Dubu jjigae (Korean tofu stew)
Korean name
Hangul
찌개
Revised Romanizationjjigae
McCune–Reischauertchigae

Jjigae (찌개) is a Korean food. if you compare jjigae to a Western food, you can think of it as being similar to soup and stew. There are many different kinds of jjigae. Koreans love and enjoy a food. People usually enjoy eating rice with 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]

Guk and Tang have a lot of water and little stuff, so they belong to basic food like rice, but jjigae is mostly treated as a side dish.

Type of jjigae

Different kinds of jjigae are often called according to their main ingredients such as saengseon jjigae (생선찌개).


Kimchi-jjigae (김치찌개): One of the most representative jjigaes in Korea. It is a spicy jjigae made with Kimchi, meat and tofu.Other types of Kimchi may be added to your taste.


Soybean-jjigae (된장찌개): As a representative jjigae in Korea, it is mentioned with Kimchi-jjigae. It is jjigae made with tofu or mushrooms with soybean paste. Ingredients may change depending on the season.


Gochujang-jjigae (고추장찌개): It is a jjigae made by boiling red pepper paste with water and adding meat, green onions, tofu, etc. This is the most common jjigae in Korea.


Soft tofu-jjigae (순두부찌개): This is a jjigae made by adding seasoning to soft tofu and seasoning it with soy sauce or salt. It is one of the soft and easy-to-digest foods.

References

Wikimedia Commons has media related to Jjigae.
  1. ↑ 1.0 1.1 "네이버 백과사전". naver.com. Retrieved 28 August 2010.[permanent dead link]
  2. ↑ Jjigae Archived 2011-06-10 at the Wayback Machine at Nate Encyclopedia

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