From Wikipedia, the free encyclopedia
Dubu jjigae (Korean tofu stew)
Place of originKorea
Region or stateEast Asia
Serving temperatureHot
Main ingredientsMeat, seafood or vegetables; broth
Revised Romanizationjjigae

Jjigae (Korean: 찌개, Korean pronunciation: [tɕ͈iɡɛ]) is a Korean stew. There are many varieties; it is typically made with meat, seafood or vegetables in a broth seasoned with gochujang (red chilli paste), doenjang (soy bean paste), ganjang (soy sauce) or saeujeot (salted seafood).[1] Jjigae is usually served in a communal dish, boiling hot.

A Korean meal almost always includes either a 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.[2]

The types of jjigae are often named 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).


By ingredient[edit]

By condiment[edit]

See also[edit]


  1. ^ (in Korean) Jjigae at Doosan Encyclopedia
  2. ^ (in Korean) Jjigae Archived 2011-06-10 at the Wayback Machine at Nate Encyclopedia
  3. ^ a b c d "Korean Food: Stews". Life in Korea. Retrieved 2013-04-03.
  4. ^ "From Trash to Delicious Treasure". Hankooki/Korea Times. 2004-12-30. Archived from the original on 2006-01-13. Retrieved 2013-03-16.
  5. ^ "Donghae,Sokcho". Korea Tourism Organization. Archived from the original on 2013-11-05. Retrieved 2013-04-03.