Jjigae: Stews of Korea and the Culture of Warm Hospitality

One of the things that surprises foreigners the most when they visit Korea is the food culture. To put it a bit dramatically, if you go out to enjoy one of Korea's favorite dishes, Samgyeopsal (grilled pork belly), you’ll find a pot of Doenjang-jjigae (soybean paste stew) or Kimchi-jjigae (kimchi stew) placed right next to the grill. Despite there being several people at the table, there’s only one pot of stew in the center. Nowadays, people sometimes ladle portions into individual bowls, but traditionally, everyone would share the same pot, clinking their spoons together as they enjoyed the communal meal.

Jjigae is typically placed at the center of the table for everyone to share, playing an important role in fostering bonds among family and friends. However, at DUBU GONG BANG, for the convenience of customers, jjigae is served individually.

How are Korean ‘Guk’ and ‘Jjigae’ different?'

Korean Guk and Jjigae may both appear to be dishes with broth, but they differ in cooking methods, broth consistency, and their roles in meals. Guk typically has a lighter, clearer broth with more liquid. The ingredients are often simmered for a long time to extract their flavors, resulting in a mild and clean taste. A good example is Miyeok-guk (Seaweed Soup), commonly eaten on birthdays. Guk is usually served as a side dish or accompaniment to rice and is a staple in everyday meals.
On the other hand, Jjigae has less broth, which is thicker and more flavorful. It often contains stronger seasonings, and the ingredients are more prominent than the broth itself. Examples include Soondubu-jjigae (Soft Tofu Stew) and Doenjang-jjigae (Soybean Paste Stew), which are perfect for warming up on chilly days. Jjigae plays a role closer to a main dish and is often served alongside other side dishes. Its bold flavors make it especially suitable to enjoy with rice.

The Spirit of Sharing in Korea's ‘Jjigae Culture'

Jjigae is typically placed at the center of the table for everyone to share, playing an important role in fostering bonds among family and friends. The experience of eating together from a single pot brings people closer and creates moments to share warmth and affection.
As a dish made by simmering various ingredients together to achieve a harmonious flavor, Jjigae reflects a spirit of frugality and practicality. This tradition is linked to Korea’s agricultural roots, where the efficient use of resources was highly valued. Hot Jjigae is also seen as a comforting dish, warming the body in cold weather and soothing the soul. Serving Jjigae to guests, in particular, is a gesture of hospitality and care, embodying the traditional Korean value of warmly welcoming others.

On chilly days like these, gather with your loved ones and enjoy a warm Jjigae made with fresh, seasonal ingredients. Sharing a pot of Jjigae creates a special moment to feel warmth and a sense of belonging.