Dish family

Jjigae4 versions

Korea's bubbling stew, brought to the table still boiling. Kimchi-soured or doenjang-deep — the pot defines the meal.

Most popular

Kimchi Jjigae — a korean main course dish from Seoul, South Korea — featuring aged kimchi, pork belly, stone pot1

Seoul, South Korea

Kimchi Jjigae

“The older the kimchi, the better the stew. This dish is fermentation cashing in its savings.”

aged kimchipork bellystone potfermented depth

1,892 voices synthesised

Doenjang Jjigae — a korean main course dish from Seoul, South Korea — featuring fermented soybean, anchovy stock, homestyle2

Seoul, South Korea

Doenjang Jjigae

“Older and earthier than kimchi jjigae. The stew Koreans actually eat every day.”

fermented soybeananchovy stockhomestyleearthy

743 voices synthesised

Sundubu Jjigae — a korean main course dish from Seoul, South Korea — featuring silken tofu, still-boiling stone pot, raw egg finish3

Seoul, South Korea

Sundubu Jjigae

“Silken tofu that never fully sets, in a broth so hot it keeps cooking the egg cracked in at the table.”

silken tofustill-boiling stone potraw egg finishgochugaru broth

412 voices synthesised

Jjigae — a korea cuisine main course dish from Korea — featuring deeply seasoned, communal pot, meat or seafood base4

Korea

Jjigae

“Half solid, strongly seasoned, and built for sharing—jjigae is the stew Korea returns to again and again.”

deeply seasonedcommunal potmeat or seafood basefermented paste-forward

0 voices synthesised