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31 relations: Broth, Budae-jjigae, Cheonggukjang, Crab, Doenjang, Doenjang-jjigae, Doosan Encyclopedia, Fish stew, Gochujang, Guk, Index of Korea-related articles, Jeotgal, Joseon, Kimchi, Kimchi-jjigae, Korea, Korean cuisine, Korean royal court cuisine, List of soups, List of stews, Meat, Nate (web portal), Pollock, Roe, Saeu-jeot, Seafood, Soy sauce, Stew, Sundubu-jjigae, Tofu, Vegetable.
Broth
Broth is a savory liquid made of water in which bones, meat, fish, or vegetables have been simmered.
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Budae-jjigae
Budae-jjigae (literally "army base stew") or sausage stew is a type of jjigae (stew), made with ham, sausage, spam, baked beans, kimchi and gochujang.
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Cheonggukjang
Cheonggukjang is a fermented soybean paste used in Korean cuisine.
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Crab
Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) (translit.
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Doenjang
Doenjang ("thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine.
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Doenjang-jjigae
Doenjang-jjigae or soybean paste stew is a rich, silky jjigae (stew) made with doenjang (soybean paste) and available ingredients such as vegetables (scallions, aehobak, radishes, potatoes, chili pepper), mushrooms, tofu, seafood (shrimp, clams) and meat (beef, pork).
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Doosan Encyclopedia
Doosan Encyclopedia is a Korean language encyclopedia published by Doosan Donga (두산동아).
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Fish stew
Fish stew is a generic name for a stew with a base or food ingredients of fish or seafood.
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Gochujang
Gochujang (from Korean) or red chili paste is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt.
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Guk
Guk, also sometimes known as tang, is a class of soup-like dishes in Korean cuisine.
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Index of Korea-related articles
This is a list of articles on Korea-related people, places, things, and concepts.
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Jeotgal
Jeotgal or jeot, translated as salted seafood, is a category of salted fermented dishes made with seafood such as shrimps, oysters, clams, fish, and roes.
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Joseon
The Joseon dynasty (also transcribed as Chosŏn or Chosun, 조선; officially the Kingdom of Great Joseon, 대조선국) was a Korean dynastic kingdom that lasted for approximately five centuries.
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Kimchi
Kimchi (gimchi), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood).
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Kimchi-jjigae
Kimchi-jjigae or kimchi stew is a jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as scallions, onions, diced tofu, pork, and seafood.
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Korea
Korea is a region in East Asia; since 1945 it has been divided into two distinctive sovereign states: North Korea and South Korea.
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Korean cuisine
Korean cuisine has evolved through centuries of social and political change.
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Korean royal court cuisine
Korean royal court cuisine (Joseon Wangjo Gungjung yori) was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910.
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List of soups
This is a list of notable soups.
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List of stews
This is a list of notable stews.
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Meat
Meat is animal flesh that is eaten as food.
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Nate (web portal)
Nate is a South Korean web portal, developed by SK Communications.
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Pollock
Pollock (pronounced) is the common name used for either of the two species of North Atlantic marine fish in the genus Pollachius.
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Roe
Roe or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop and sea urchins.
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Saeu-jeot
Saeu-jeot is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine.
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Seafood
Seafood is any form of sea life regarded as food by humans.
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Soy sauce
Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
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Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
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Sundubu-jjigae
Sundubu-jjigae or soft tofu stew is a jjigae (Korean stew) in Korean cuisine.
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Tofu
Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks.
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Vegetable
Vegetables are parts of plants that are consumed by humans as food as part of a meal.
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Chigae, Dubujjigae, Jigae, Jjige, Saengseon jjige, Tchigae, Tchikae, Tchike, 찌개.
References
[1] https://en.wikipedia.org/wiki/Jjigae
