Jjigae

Jjigae is a term used in Korean cuisine to describe a variety of stew-like dishes. The word "jjigae" is often translated as "stew", but the dishes it refers to can vary widely in terms of ingredients, preparation methods, and cultural significance.

Etymology

The term "jjigae" comes from the Korean language, and is derived from the verb "jjigae-da", which means "to stew" or "to boil". It is often used to refer to dishes that are simmered or boiled for a long time, and can include a wide variety of ingredients.

Types of Jjigae

There are many different types of jjigae, each with its own unique set of ingredients and preparation methods. Some of the most popular types include:

• Kimchi jjigae: This is a spicy stew made with kimchi, a traditional Korean fermented vegetable dish. It often includes other ingredients such as tofu, pork, and onions.

• Doenjang jjigae: This is a stew made with doenjang, a type of fermented soybean paste. It often includes vegetables, seafood, or meat.

• Sundubu jjigae: This is a spicy stew made with soft tofu, seafood, and vegetables. It is often served in a hot stone pot.

Cultural Significance

Jjigae is a staple dish in Korean cuisine, and is often served as part of a meal along with rice and banchan, or side dishes. It is often eaten with a spoon, and is typically served hot, often still bubbling from the heat of cooking.

See Also

• Korean cuisine
• Kimchi
• Doenjang
• Sundubu jjigae