jjigae

{{Short description|Category of Korean stews}}

{{Italic title}}

{{Infobox food

| 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 = {{Infobox Korean name/auto|hangul=찌개|child=yes}}

}}

{{Korean cuisine}}

Jjigae ({{Korean/auto|hangul=찌개|ko_ipa=tɕ͈iɡɛ}}) are Korean stews. There are many varieties; they are typically made with meat, seafood or vegetables in a broth seasoned with gochujang (red chilli paste), doenjang (soy bean paste), ganjang (soy sauce) or saeu-jeot (salted and fermented shrimp).{{in lang|ko}} [https://archive.today/20130129130405/http://100.naver.com/100.nhn?docid=144323 Jjigae] at Doosan Encyclopedia Jjigae is often served as a communal dish.

Korean meals often include either a {{Transliteration|ko|jjigae}} 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).{{in lang|ko}} [http://100.nate.com/dicsearch/pentry.html?s=K&i=249445&v=42 Jjigae] {{webarchive|url=https://web.archive.org/web/20110610003102/http://100.nate.com/dicsearch/pentry.html?s=K&i=249445&v=42 |date=10 June 2011}} at Nate Encyclopedia

The types of {{Transliteration|ko|jjigae}} are often named according to their principal ingredients, such as {{Transliteration|ko|saengseon jjigae}} ({{Korean|hangul=생선찌개|labels=no|lit=fish jjigae}}) made from fish or {{Transliteration|ko|dubu jjigae}} ({{Korean|hangul=두부찌개|labels=no|lit=tofu jjigae}}). They are also sometimes named according to their broth and seasonings, for example {{Transliteration|ko|gochujang jjigae}} ({{Korean|hangul=고추장찌개|labels=no}}) or doenjang-jjigae ({{Korean|hangul=된장찌개|labels=no}}).

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).윤서석 외, 한국음식대관 제1권:한국음식의개관, 한국문화재 보호재단, 2008, 330쪽