A thick white stew of soybean puree, pork, kimchi or fresh cabbage leaves. Served with seasoned soy sauce on the side. 재료흰콩 1컵, 우거지 200g, 돼지갈비 300g, 대파 1/2대, 홍고추·풋고추
Ureong Doenjang Jjigae, Soybean Paste Stew with Freshwater Snails, 田螺大酱汤, 田螺大醬鍋, ウロン・デンジャンチゲ, タニシ入りテンジャンチゲ, 우렁된장찌개
A soybean paste (doenjang) stew with mud snails and vegetables. 재료우렁이살 150g, 두부 1/3모, 애호박 1/2개, 대파 1/2뿌리, 홍고추, 풋고추 1개씩, 고추장 1작은술, 된장 2큰술, 다진마늘, 소금, 물 적당량 조리법1.
Sundubu Jjigae, Soft Tofu Stew, Soft Bean Curd Stew, 嫩豆腐锅, 嫩豆腐鍋, スンドゥブチゲ, 순두부찌개
Soft bean curd stew boiled with beef, clams, and vegetables. A raw egg may be added to the hot stew. Ranges from extra spicy to mild. 在砂锅中放入嫩豆腐和牛肉、蛤 蜊、蔬菜，再加入高汤熬煮而成，还可打个鸡 蛋下去。可加入辣椒粉做成辣味，也可不放辣 椒做成清汤。
Budae Jjigae, Kimchi and Hot Hog Stew, Sausage Stew, 火腿肠锅, 火腿腸鍋, プデチゲ, 부대찌개
A fusion dish made with ham, sausage, kimchi, pork, and bean curd. Everything is combined and cooked in a spicy broth. Ramen noodles are often added to the simmering stew.
Dwaejigogi Kimchi Jjigae, Pork and Kimchi Stew, 猪肉辛奇汤, 豬肉辛奇湯豚, テジゴギ・ギムチチゲ, 豚肉入りキムチチゲ, 돼지고기김치찌개
Over-fermented kimchi boiled with pork, bean curd, and green onion. Often considered Korean “soul food,” this spicy kimchi stew strikes a perfect balance with the greasy pork. 将酸辛奇放入锅中，再加入猪肉、豆腐以及切成粗丝的葱等材料炖煮即可。肥美的猪肉与酸爽的辛奇形成完美的组合，可谓是韩国人的“灵魂美食”。 在酸辛奇中，加入豬肉、豆腐以及切成粗絲的大蔥等材料，味道辣爽。油膩的豬肉與辛奇形成了夢幻般的組合，可謂韓國人的「靈魂食品」。 熟成した酸味の強いキムチに豚肉、豆腐、太く切った長ねぎなどを入れて辛めに煮込んだチゲ。脂身のある豚肉とキムチの調和がすばらしく、韓国人のソウルフードともいえる料理。
Doenjang Jjigae, Soybean Paste Stew, 大酱汤, 大醬湯, テンジャンチゲ, 된장찌개
Doenjang-seasoned stew made with anchovy broth, fish or clams, and summer squash. The broth is thick and flavorful, and good for mixing with rice. 高汤中放入大酱，再加入肉、鱼贝 类、豆腐、西葫芦等熬煮即可。大酱汤的汤汁 浓厚，材料丰富，很适合拌饭吃。 大醬湯是在肉高湯或鳀魚高湯、貽貝高湯裡放入大醬，加入豆腐、馬鈴薯、南瓜等蔬菜後煮出的飲食。是韓國人最喜歡也最常見的湯餚飲食。 だし汁にテンジャン(味噌)を溶き、肉や魚介類、豆腐、エホバクなどを入れて煮た鍋。豊富な食材が混ざり合ったとろみのあるスープにご飯を混ぜて食べてもおいしい。 Ingredients
Dongtae Jjigae, Pollack Stew, 冻明太鱼汤, 凍明太魚湯, トンテチゲ, スケトウダラチゲ, 동태찌개
This spicy stew is made with pollack boiled with radish, crown daisy, and other vegetables, along with bean curd and is seasoned with red chili powder. Its spiciness makes it
Kimchi Jjigae, Kimchi Stew, 辛奇汤, 辛奇湯, キムチチゲ, 김치찌개
A spicy stew made with sour kimchi, fatty pork, shellfish, and chunks of bean curd and green onion. It is served hot with steamed rice. 辛奇湯是在熟成的辛奇中放入豬肉、豆腐、蔥等後煮出的爽辣飲食。與大醬湯同為韓式飯桌上最常見的美食。 用发酵完熟好的酸味儿辛奇炖的汤。将辛奇上的调味料抹掉，加入猪肉、鱼贝类、豆腐、葱段等一同熬煮而成。 Ingredients (serve 4)1
Gochujang Jjigae, Gochujang Stew, Red Chilli Paste Stew, 辣椒酱锅, 辣椒醬鍋, コチュジャンチゲ, 고추장찌개
This is a meat and vegetable stew in water or anchovy stock and seasoned with gochujang. To this, bean curd or potatoes can then be added for variation. 在清水或鳀鱼高汤中加入辣椒酱， 再放入肉和各种蔬菜熬至而成。烧开时加入
Cheonggukjang Jjigae, Rich Soybean Paste Stew, 清麴酱锅, 清麴醬鍋, チョングクチャンチゲ, 청국장찌개
A thick stew made of beef, bean curd kimchi, and other ingredients in a broth seasoned with cheonggukjang (quick-fermented soybeans). 清麴酱是将煮熟的黄豆放在温热的地方快速发酵而成的食品，在高汤中放入肉、辛奇、豆腐、辣椒等，再加入清麴酱熬 煮即可。 清麴醬是豆煮熟後，在溫暖處短時間發酵而成的醬。在肉高湯中放入肉、辛奇、豆腐等食材後，加入清麴醬煮成香濃的醬湯。 だし汁に肉、キムチ、豆腐、唐辛子などを入れ、チョングッチャンを溶いて煮た鍋。チョングクチャンは蒸した豆を温かい場所に置き、短時間で発酵させたもの。 Ingredients (serve 4)5 tablespoons cheongguk-jang (rich
