Jjigae
Encyclopedia
Jjigae is a Korean dish similar to a Western stew
. There are many different varieties but it is typically made with meat, seafood or vegetables in a broth seasoned with gochujang
, doenjang
, ganjang
or saeujeot
. Jjigae is typically served in a communal dish and boiling hot.
A Korean meal almost always includes either a jjigae or a guk (국, soup). In the Joseon Dynasty
jjigae was called by the ancient name jochi and two varieties would always be present on the King's surasang.
The different types of jjigae are typically called according to their principal ingredients such as saengseon jjigae (생선찌개) made from fish or dubu jjigae (두부찌개) made from tofu
, or according to their broth and seasonings like gochujang
jjigae (고추장찌개) or doenjang
jjigae (된장찌개).
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...
. There are many different varieties but it is typically made with meat, seafood or vegetables in a broth seasoned with gochujang
Gochujang
Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...
, doenjang
Doenjang
Doenjang is a traditional Korean fermented soybean paste. Its name literally means "thick paste" in Korean.-Production:...
, ganjang
Ganjang
Ganjang is a kind of Korean soy sauce made from fermented soybeans. Ganjang is a uniquely Korean condiment.Traditionally, Koreans start processing soybeans around the 10th month of the lunar calendar. They soak soybeans overnight and then boil them. They then pound the soybeans into a powder and...
or saeujeot
Saeujeot
Saeujeot is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchijeot in South Korea. The name consists of the two Korean words, saeu and jeot...
. Jjigae is typically served in a communal dish and boiling hot.
A Korean meal almost always includes either a jjigae or a guk (국, soup). In the Joseon Dynasty
Joseon Dynasty
Joseon , was a Korean state founded by Taejo Yi Seong-gye that lasted for approximately five centuries. It was founded in the aftermath of the overthrow of the Goryeo at what is today the city of Kaesong. Early on, Korea was retitled and the capital was relocated to modern-day Seoul...
jjigae was called by the ancient name jochi and two varieties would always be present on the King's surasang.
The different types of jjigae are typically called according to their principal ingredients such as saengseon jjigae (생선찌개) made from fish or dubu jjigae (두부찌개) made from tofu
Tofu
is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu...
, or according to their broth and seasonings like gochujang
Gochujang
Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...
jjigae (고추장찌개) or doenjang
Doenjang
Doenjang is a traditional Korean fermented soybean paste. Its name literally means "thick paste" in Korean.-Production:...
jjigae (된장찌개).
By ingredient
- Altang jjigae (알탕찌개), made with pollockPollockPollock is the common name used for either of the two species of marine fish in the Pollachius genus. Both P. pollachius and P. virens are commonly referred to as pollock. Other names for P...
roeRoeRoe or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop and sea urchins... - Dubu jjigae (두부찌개), made with firm tofuTofuis a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu...
- Ge jjigae (게찌개), made with crabCrabTrue crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" , or where the reduced abdomen is entirely hidden under the thorax...
- Kimchi jjigae (김치찌개), made with kimchiKimchiKimchi , also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common...
and other ingredients. - Kongbiji jjigae (콩비지 찌게), made with soybeans
- Budae jjigaeBudae jjigaeBudae jjigae is a type of jjigae . Soon after the Korean War, meat was scarce in Seoul, South Korea. Some people made use of surplus foods from U.S...
(부대찌개), made with a spicy broth and assorted meats and other ingredients. - Myeongranjeot jjigae (명란젓찌개), made with myeongran jeot (salted fermented roe)
- Saengseon jjigae (생선찌개), made with fish. Dongtae jjigae (동태찌개) is a variety made from frozen pollackPollockPollock is the common name used for either of the two species of marine fish in the Pollachius genus. Both P. pollachius and P. virens are commonly referred to as pollock. Other names for P...
. - Sundubu jjigaeSundubu jjigaeSundubu jjigae is a hot and spicy jjigae dish made with uncurdled dubu , seafood , vegetables, mushrooms, onion, scallions, and gochujang or gochu garu in Korean cuisine. A raw egg is put in the jjigae while it is still boiling...
(순두부찌개), made with uncurdled soft tofuTofuis a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu...
By condiment
- Doenjang jjigaeDoenjang jjigaeDoenjang jjigae is a variety of jjigae or stew-like Korean traditional dish, made with doenjang and available ingredients such as vegetables, mushrooms, seafood, or dubu . It is regarded as one of the representative dishes of food in Korea.-External links:* at TasteofKorea.org** at JoongAng Daily...
(된장찌개), made with a doenjangDoenjangDoenjang is a traditional Korean fermented soybean paste. Its name literally means "thick paste" in Korean.-Production:...
broth. - Cheonggukjang jjigae (청국장찌개), made with cheonggukjangCheonggukjangCheonggukjang is a fermented soybean paste used in Korean cuisine. It contains whole as well as ground soybeans.- Production :It can be made in 2 to 3 days through fermentation of boiled soybeans, adding Bacillus subtilis, which is usually contained in the air or in the jip, dried rice plants,...
and other ingredients. - SaeujeotSaeujeotSaeujeot is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchijeot in South Korea. The name consists of the two Korean words, saeu and jeot...
jjigae (새우젓찌개), made with saeujeotSaeujeotSaeujeot is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchijeot in South Korea. The name consists of the two Korean words, saeu and jeot... - Gochujang jjigae (고추장찌개), made with "gochujangGochujangGochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...
" broth, usually also including pork.
External links
- Selection of jjigae recipes with photos