Jjigae (English) (Korea)

Japanese: チゲ（英語表記）(朝鮮)

A general term for Korean hot pot dishes. Spicy dishes made with chili peppers and gochujang are well known, but there are many other flavors. Examples include kimchi jjigae, which is made by simmering kimchi, pork, and tofu; doenjang jjigae (doenjang means miso) with miso; budae jjigae, which is made by simmering sausages and luncheon meat in a spicy soup; and sundubu jjigae, which is made by simmering soft tofu like oboro tofu in a spicy soup. ◇In most cases, this refers to dishes that are served already cooked in a small clay pot for one person. If several people gather around a large pot and eat the ingredients while they simmer, like in Japanese hot pot dishes, the dish is called jeongol.

Source : Kodansha Dictionary of Japanese, Western, Chinese and Ethnic Cuisines of the World

Japanese:

朝鮮の鍋料理の総称。とうがらしやコチュジャンを用いた辛いものがよく知られているが、さまざまな味つけのものがある。キムチ・豚肉・豆腐を煮た「キムチチゲ」、味噌味の「テンジャンチゲ（『テンジャン』は『味噌』の意）」、ソーセージやランチョンミートを辛いスープで煮る「プデチゲ」、おぼろ豆腐のようなやわらかい豆腐を辛いスープで煮る「スンドゥブチゲ」などがある。◇多くの場合、一人用の小さな土鍋で、調理された状態で出てくるものをさす。日本の鍋料理のように数人で大きな鍋を囲み、材料を煮ながら食べるものは「チョンゴル」という。

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