-
Jjigae (Korean: 찌개,
Korean pronunciation: [tɕ͈iɡɛ]) are
Korean stews.
There are many varieties; they are
typically made with meat,
seafood or vegetables...
- Budae-
jjigae (Korean: 부대찌개; lit. army base stew) is a type of ****y
jjigae (Korean stew) from
South Korea that is made with a
variety of ingredients, often...
- Sundubu-
jjigae (Korean: 순두부찌개) is a
jjigae in
Korean cuisine. The dish is made with
freshly curdled extra soft tofu (sundubu)
which has not been strained...
- Kimchi-
jjigae (Korean: 김치찌개) or
kimchi stew is a
jjigae, or stew-like
Korean dish, made with
kimchi and
other ingredients, such as pork, scallions, onions...
- Doenjang-
jjigae (Korean: 된장찌개),
referred to in
English as
soybean paste stew, is a
Korean traditional jjigae (stew-type dish), made from the
primary ingredient...
-
still used
extensively in
Korean cooking to
flavor stews (
jjigae), such as in go****ang
jjigae; to
marinate meat, such as in go****ang bulgogi; and as a...
- also be used as a
component of soup broth, as in the po****r stew
doenjang jjigae,
which usually includes tofu,
various vegetables such as
chile peppers,...
-
called cheonggukjang, but may be
called cheonggukjang jjigae to
avoid confusion.
Cheonggukjang jjigae often includes additional ingredients, such as potatoes...
- is
similar to the
category of
Korean stews called jjigae, with the main
difference being that
jjigae are
generally made with only a
single main ingredient...
-
while it is
still boiling.
Saeujeot jjigae (새우젓찌개),
jjigae made with
saeujeot (fermented
shrimp sauce)
Budae jjigae (부대찌개, lit. "army base stew"): Soon...
