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Best Jjigae in San Francisco
“Half solid, strongly seasoned, and built for sharing—jjigae is the stew Korea returns to again and again.”
What the real thing tastes like
Jjigae (Korean: 찌개; pronounced [tɕ͈iɡɛ]) are Korean stews. There are many varieties; they are typically made with meat, seafood or vegetables in a broth seasoned with gochujang (red chili 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 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). 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 jeongol, which primarily consists of broth or stock, jjigae have less liquid (roughly half solid ingredients) and have stronger seasoning. Common type
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Jjigae is a Korean stew built on the principle of bold seasoning and balance—a thick, half-solid broth punched with gochujang, doenjang, or the funky depth of salted shrimp. Named by what it contains (fish jjigae, tofu jjigae) or how it's seasoned, these aren't delicate broths but assertive, communal pots that have held their place at the Korean table since the Joseon dynasty, when two varieties were always present at the royal meal.
Order it here when it has
- royal history—present at Joseon kings' tables
- versatile across ingredients (fish, tofu, vegetables, meat)
- less liquid than similar jeongol, more concentrated flavor
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