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jjigae

Name: jjigae
Cuisine: Korean
Ingredients: 2 tablespoons gochujang (Korean chili paste); 1 tablespoon doenjang (fermented soybean paste); 200 grams tofu; 1 cup sliced zucchini; 1 cup enoki mushrooms; 1/2 cup chopped green onions; 3 cloves minced garlic; 10 pieces dried anchovies (for broth); 4 cups water or anchovy broth; 150 grams pork belly or beef (optional)

Jjigae is a traditional Korean stew characterized by a rich, spicy broth often made with fermented soybean paste or chili paste. It is a staple of Korean cuisine, served hot and communal, reflecting the culture's emphasis on shared meals and bold flavors.

10 ingredients

spicyumamisavoryfermentedearthy

Culinary DNA Preview

Korean85%

Chinese15%

Ingredients

gochujang (Korean chili paste)
2 tablespoons
doenjang (fermented soybean paste)
1 tablespoon
tofu
200 grams
zucchini
1 cup sliced
enoki mushrooms
1 cup
green onions
1/2 cup chopped
garlic
3 cloves minced
dried anchovies (for broth)
10 pieces
water or anchovy broth
4 cups
pork belly or beef (optional)
150 grams

Method

Steps not available

Origin Story

Jjigae has origins dating back to the Three Kingdoms period of Korea, evolving as a way to utilize fermented ingredients and local vegetables, solidifying its place in Korean daily meals and rituals.

Culinary DNA

Ingredient ancestry breakdown

Korean85%

ingredients+techniques

Chinese15%

ingredient_origin

Techniques

simmering fermentation sauteing broth-making

Stories about this dish

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