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

Jjigae (Korean찌개, Korean pronunciation: [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).[1] 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).[2]

The types of jjigae are often named according to their principal ingredients, such as saengseon jjigae (생선찌개; lit. fish jjigae) made from fish or dubu jjigae (두부찌개; lit. tofu jjigae). They are also sometimes named according to their broth and seasonings, for example gochujang jjigae (고추장찌개) or doenjang-jjigae (된장찌개).

Compared to soup, which is mainly made of soup, stews have less soup and are half-and-half of the ingredients and have a strong seasoning. Depending on the ingredients to be seasoned, it is divided into soy sauce stew and salted fish soup stew. Jeotguk stew is also called a clear stew.[3]


By ingredient

By condiment

See also


  1. ^ (in Korean) Jjigae at Doosan Encyclopedia
  2. ^ (in Korean) Jjigae Archived 2011-06-10 at the Wayback Machine at Nate Encyclopedia
  3. ^ 윤서석 외, 한국음식대관 제1권:한국음식의개관, 한국문화재 보호재단, 2008, 330쪽
  4. ^ a b c d "Korean Food: Stews". Life in Korea. Retrieved 2013-04-03.
  5. ^ "From Trash to Delicious Treasure". Hankooki/Korea Times. 2004-12-30. Archived from the original on 2006-01-13. Retrieved 2013-03-16.
  6. ^ "Donghae,Sokcho". Korea Tourism Organization. Archived from the original on 2013-11-05. Retrieved 2013-04-03.