Dubu jjigae (Korean tofu stew)
Type Stew
Place of origin Korea
Serving temperature Hot
Main ingredients Meat, seafood or vegetables; broth
Cookbook: Jjigae  Media: Jjigae
Hangul 찌개
Revised Romanization jjigae
McCune–Reischauer tchigae

Jjigae (Korean pronunciation: [tɕ͈iɡɛ]) is a Korean dish similar to a Western stew. There are many different varieties but it is typically made with meat, seafood or vegetables in a broth seasoned with gochujang, doenjang, ganjang or saeujeot.[1] Jjigae is typically served in a communal dish and boiling hot.

A Korean meal almost always includes either a jjigae or a guk. During the Joseon, it had the older name jochi and two varieties would always be present on the King's surasang.[2]

The different types of jjigae are typically 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

By condiment

See also


Wikimedia Commons has media related to Jjigae.
  1. (Korean) Jjigae at Doosan Encyclopedia
  2. (Korean) Jjigae at Nate Encyclopedia
  3. 1 2 3 4 "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. Retrieved 2013-04-03.
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