jjigae
Sign in to saveJjigae () 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.
Key facts
- Food.name
- Jjigae
- Food.image
- Korean.cuisine-Dubu.jjigae-01.jpg
- Food.image_size
- 220px
- Food.caption
- Dubu jjigae (Korean tofu stew)
- Food.country
- Korea
- Food.region
- East Asia
- Food.type
- Stew
- Food.served
- Hot
- Food.main_ingredient
- Meat, seafood or vegetables; broth
- Korean name/auto.hangul
- 찌개
- Korean name/auto.child
- yes
via Wikipedia infobox
Wikidata facts
- Subclass of
- food
- Part of
- Korean cuisine
- Country of origin
- Korea
- Material used
- meat
- Image
- Doenjang jjigae.jpg
Show 3 more facts
- Commons category
- Jjigae
- Commons gallery
- Jjigae
- native label
- 찌wh5
Sources (1)
via Wikidata · CC0
~2 min read
Encyclopedic overview
5 sectionsContents
- Varieties
- By ingredient
- By condiment
- See also
- References
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 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).
Excerpted from Wikipedia’s “jjigae” article, available under the CC BY-SA 4.0 licence.