Jjigae is a traditional Korean stew that is usually served hot and bubbling. It typically contains a variety of ingredients such as vegetables, tofu, meat, or seafood, cooked together in a flavorful broth. Jjigae is a staple in Korean meals and comes in many varieties. Here, we present the jjigae that Koreans prefer the most, based on search counts from NAVER.
1. Budae Jjigae (부대찌개) 128,300/m
Also known as “army base stew,” this dish originated after the Korean War and incorporates processed foods like Spam, hot dogs, baked beans, kimchi, and instant noodles into a spicy broth. It’s a popular communal dish enjoyed with friends and family.
2. Sundubu Jjigae (순두부찌개) 120,550/m
A spicy stew featuring silken tofu (sundubu), often combined with seafood, pork, or vegetables. It’s known for its soft texture and is usually served bubbling hot with a raw egg added just before serving.
3. Kimchi Jjigae (김치찌개) 93,430/m
A spicy and savory stew made with aged kimchi, tofu, pork (often pork belly), and vegetables. It’s a staple comfort food in Korea, known for its rich, fermented flavor.
4. Gochujang Jjigae (고추장찌개) 74,320/m
This stew is flavored with gochujang (Korean red chili paste), providing a spicy and slightly sweet taste. It’s commonly made with pork, tofu, and vegetables, offering a bold and satisfying flavor profile.
5. Doenjang Jjigae (된장찌개) 60,980/m
This hearty stew is based on doenjang, a fermented soybean paste, and typically includes tofu, zucchini, mushrooms, potatoes, and sometimes beef or seafood. It’s a traditional dish often served with rice and side dishes.