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Jjigae

찌개

Jjigae 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). Jjigae is often served as a communal dish. Korean meals often include 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 (royal cuisine).

Source: Wikipedia

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