Acronyms that contain the term jjigae 

Jjigae

Jjigae (Korean: 찌개, Korean pronunciation: [tɕ͈iɡɛ]) 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, 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).

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