Jjigae: Perbezaan antara semakan
Kandungan dihapus Kandungan ditambah
Baris 38:
* [[Budae jjigae]] (부대찌개), dimasak dengan sup pedas (''haszing duu'') dan pelbagai [[daging]] dan bahan-bahan lain.<ref name="hankooki">{{cite web|archiveurl=http://web.archive.org/web/20060113025356/http://times.hankooki.com/lpage/culture/200412/kt2004123016521111720.htm|archivedate=2006-01-13|url=http://times.hankooki.com/lpage/culture/200412/kt2004123016521111720.htm|title=From Trash to Delicious Treasure|publisher=Hankooki/Korea Times|accessdate=2013-03-16|date=2004-12-30}}</ref>
* Myeongranjeot jjigae (명란젓찌개), dimasak dengan ''myeongran [[jeot]]'' (telur ikan yang diasinkan)
* Saengseon jjigae (생선찌개), dimasak dengan fish. ''Dongtae jjigae'' (동태찌개) daripada ikan [[pollock]] beku
* [[Sundubu jjigae]] (순두부찌개), dimasak dengan tauhu lembut<ref>{{cite web|url=http://english.visitkorea.or.kr/enu/SI/SI_EN_3_8_3_8.jsp|title=Donghae,Sokcho|publisher=Korea Tourism Organization|accessdate=2013-04-03}}</ref>
Image:Korean stew-Sundubu jjigae-05.jpg|Sundubu jjigae (순두부찌개), stu Korea dengan tauhu lembut▼
===Mengikut perasa===
Baris 52 ⟶ 48:
<gallery widths="180px" heights="150px">
Image:0812 dongtaejjigae.jpg|
▲Image:Korean stew-Sundubu jjigae-05.jpg|Sundubu jjigae (순두부찌개), stu Korea dengan tauhu lembut
</gallery>
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