Jjigae

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 is 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).

By ingredient

 * Altang, made with pollock roe
 * Dubu jjigae, made with firm tofu
 * Ge jjigae, made with crab
 * Kimchi jjigae, made with kimchi and other ingredients
 * Kongbiji jjigae, made with soybeans
 * Budae jjigae, made with a spicy broth and assorted meats and other ingredients
 * Saengseon jjigae, made with fish. Dongtae jjigae (동태 찌개) is made from frozen pollock.
 * Sundubu jjigae, made with uncurdled soft tofu

By condiment

 * Doenjang jjigae, made with a doenjang broth
 * Cheonggukjang jjigae, made with cheonggukjang and other ingredients
 * Saeujeot jjigae, made with saeujeot
 * Gochujang jjigae, made with "gochujang" broth, usually including pork
 * Myeongranjeot jjigae, made with myeongran jeot (salted fermented roe)