1. Korean stew; Korean hot potFrom Korean “jjigae”
2. JjigaeJjigae is a Korean dish similar to a Western stew. There are many different varieties but it is typically made with meat, seafood or vegetables in a broth seasoned with gochujang, doenjang, ganjang or saeujeot. Jjigae is typically served in a communal dish and boiling hot. A Korean meal almost always includes either a jjigae or a guk (국, soup). In the Joseon Dynasty jjigae was called by the ancient name jochi and two varieties would always be present on the King's surasang.
Read “Jjigae” on English Wikipedia
Read “チゲ” on Japanese Wikipedia
Read “Jjigae” on DBpedia
Read “Jjigae” on English Wikipedia
Read “チゲ” on Japanese Wikipedia
Read “Jjigae” on DBpedia
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