Jjigae

Jjigae (Korean: 찌개, ) is a Korean stew. There are many varieties; it is typically made with meat, seafood or vegetables in a broth seasoned with "gochujang", "doenjang", "ganjang" or "saeujeot". "Jjigae" is usually served in a communal dish and boiling hot.
A Korean meal almost always includes either a "jjigae" or a "guk". During the Joseon dynasty, it was known as "jochi", and two varieties would always be present on the King's "surasang".
The types of "jjigae" are often named according to their principal ingredients, such as "saengseon jjigae" (생선찌개) made from fish or "dubu jjigae" (두부찌개) made from tofu, or according to their broth and seasonings like "gochujang jjigae" (고추장찌개) or "doenjang jjigae" (된장찌개).