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Jjigae

From Wikipedia, the free encyclopedia
Korean Stew

Jjigae
Dubu jjigae (Korean tofu stew)
TypeStew
Place of originKorea
Region or stateEast Asia
Serving temperatureHot
Main ingredientsMeat,seafood orvegetables;broth
Jjigae
Hangul
찌개
Revised Romanizationjjigae
McCune–Reischauertchigae
This article is part of a series on
Korean cuisine
한국 요리
조선 료리

Jjigae (Korean찌개,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]

Varieties

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By ingredient

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  • Altang (알탕), made withpollockroe
  • Dubu jjigae (두부 찌개), made with firmtofu[4]
  • Ge jjigae (게 찌개), made withcrab
  • Kimchi jjigae (김치 찌개), made withkimchi and other ingredients[4]
  • Kongbiji jjigae (콩비지 찌개), made with soybeans
  • Budae jjigae (부대 찌개), made with a spicy broth and assortedmeats and other ingredients[5]
  • Saengseon jjigae (생선 찌개), made with fish.Dongtae jjigae (동태 찌개) is made from frozenpollock.
  • Sundubu jjigae (순두부 찌개), made with uncurdled softtofu[6]
  • Sundubu jjigae
    Sundubu jjigae

By condiment

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  • Hot dongtae jjigae, Korean pollack stew
    Hotdongtae jjigae, Korean pollack stew

See also

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References

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Wikimedia Commons has media related toJjigae.
  1. ^(in Korean)Jjigae atDoosan Encyclopedia
  2. ^(in Korean)JjigaeArchived 2011-06-10 at theWayback Machine atNate Encyclopedia
  3. ^윤서석 외, 한국음식대관 제1권:한국음식의개관, 한국문화재 보호재단, 2008, 330쪽
  4. ^abcd"Korean Food: Stews". Life in Korea. Retrieved2013-04-03.
  5. ^"From Trash to Delicious Treasure". Hankooki/Korea Times. 2004-12-30. Archived fromthe original on 2006-01-13. Retrieved2013-03-16.
  6. ^"Donghae, Sokcho".Korea Tourism Organization. Archived fromthe original on 2013-11-05. Retrieved2013-04-03.
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