jjigae

English

Etymology

Borrowed from Korean 찌개 (jjigae), from 찌- (jji-, “to steam”) +‎ -개 (-gae, suffix denoting something small associated with an action).

Pronunciation

  • IPA(key): /ˈd͡ʒiːɡɛ/, /-ɡeɪ/, /ˈd͡ʒɪ-/

Noun

jjigae (uncountable)

  1. A Korean stew, typically made with meat, seafood or vegetables in a seasoned broth and served boiling hot.
    • 2024 September 25, Jane Lee, “‘Jjigae is comfort food of the highest order’: my obsession with cooking Korea’s best-loved soups”, in The Guardian‎[1]:
      This was where my obsession with jjigae began. I set out to learn how to make not only this gateway jjigae, but all of the most popular jjigae of Korean cuisine: sundubu jjigae, kimchi jiigae[sic], gochujang jjigae and doenjang jjigae. Chicken soup may be for the soul, but jjigae is comfort food of the highest order.

Translations

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