 Dubu jjigae (Korean tofu stew) | |
| Type | Stew |
|---|---|
| Place of origin | Korea |
| Region or state | East Asia |
| Serving temperature | Hot |
| Main ingredients | Meat,seafood orvegetables;broth |
| Jjigae | |
| Hangul | 찌개 |
|---|---|
| Revised Romanization | jjigae |
| McCune–Reischauer | tchigae |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
|---|
.jpg) |
Drinks List of Korean drinks
|
Jjigae (Korean: 찌개,Korean pronunciation:[tɕ͈iɡɛ]) are Koreanstews. There are many varieties; they are typically made withmeat,seafood orvegetables in abroth seasoned withgochujang (red chilli paste),doenjang (soy bean paste),ganjang (soy sauce) orsaeu-jeot (salted and fermented shrimp).[1]Jjigae is often served as a communal dish.
Korean meals often include either ajjigae or aguk. During theJoseon dynasty, it was known asjochi, and two varieties would always be present on the King'ssurasang (royal cuisine).[2]
The types ofjjigae are often named according to their principal ingredients, such assaengseon jjigae (생선찌개;lit. fishjjigae) made from fish ordubu jjigae (두부찌개;lit. tofujjigae). They are also sometimes named according to their broth and seasonings, for examplegochujang jjigae (고추장찌개) ordoenjang-jjigae (된장찌개).
Compared tojeongol, 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).[3]
.jpg)
