Jjigae
Category of Korean stews
title: "Jjigae" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["korean-words-and-phrases", "korean-soups-and-stews"] description: "Category of Korean stews" topic_path: "geography/korea" source: "https://en.wikipedia.org/wiki/Jjigae" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0
::summary Category of Korean stews ::
::data[format=table title="Infobox food"]
| Field | Value |
|---|---|
| name | Jjigae |
| image | Korean.cuisine-Dubu.jjigae-01.jpg |
| image_size | 220px |
| caption | Dubu jjigae (Korean tofu stew) |
| country | Korea |
| region | East Asia |
| type | Stew |
| served | Hot |
| main_ingredient | Meat, seafood or vegetables; broth |
| module | |
| :: |
| name = Jjigae | image = Korean.cuisine-Dubu.jjigae-01.jpg | image_size = 220px | caption = Dubu jjigae (Korean tofu stew) | alternate_name = | country = Korea | region = East Asia | creator = | course = | type = Stew | served = Hot | main_ingredient = Meat, seafood or vegetables; broth | variations = | calories = | other = |module = Jjigae () are Korean stews. There are many varieties; they are typically made with meat, seafood or vegetables in a broth seasoned with gochujang (red chili paste), doenjang (soy bean paste), ganjang (soy sauce) or saeu-jeot (salted and fermented shrimp). Jjigae is often served as a communal dish.
Korean meals often include either a ko or a guk. During the Joseon dynasty, it was known as jochi, and two varieties would always be present on the King's surasang (royal cuisine).
The types of ko are often named according to their principal ingredients, such as ko () made from fish or ko (). They are also sometimes named according to their broth and seasonings, for example ko () 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 roe
- Dubu jjigae (), made with firm tofu
- Ge jjigae (), made with crab
- Kimchi jjigae (), made with kimchi 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 pollock.
- Sundubu jjigae (), made with uncurdled soft tofu
Image:Korean stew-Sundubu jjigae-05.jpg|ko
By condiment
- Doenjang jjigae (), made with a doenjang broth
- Cheonggukjang jjigae (), made with cheonggukjang and other ingredients
- Saeujeot jjigae (), made with saeujeot
- Gochujang jjigae (), made with gochujang 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
References
- {{in lang
- {{in lang. link. (10 June 2011 at [[Nate (web portal)). Nate]] Encyclopedia
- 윤서석 외, 한국음식대관 제1권:한국음식의개관, 한국문화재 보호재단, 2008, 330쪽
- "Korean Food: Stews". Life in Korea.
- (2004-12-30). "From Trash to Delicious Treasure". Hankooki/Korea Times.
- "Donghae, Sokcho". [[Korea Tourism Organization]].
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