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 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). The types of ' are often named according to their principal ingredients, such as ' made from fish or. They are also sometimes named according to their broth and seasonings, for example or doenjang-jjigae. Compared to jeongol, which primarily consists of broth or stock, jigae have less liquid (roughly half solid ingredients) and have stronger seasoning. Common types include soy sauce jigae and salted fish jigae, aka jeotguk jigae (also called clear stew).

Varieties

By ingredient

By condiment