찌개
Korean
Etymology
From 찌— (jji-, “to steam”) + —개 (-gae, suffix denoting something small associated with an action). Compare 노리개 (norigae), 지우개 (jiugae).
Pronunciation
- (SK Standard/Seoul) IPA(key): [t͡ɕ͈iɡɛ] ~ [t͡ɕ͈iɡe̞]
- Phonetic hangul: [찌개/찌게]
| Romanizations | |
|---|---|
| Revised Romanization? | jjigae |
| Revised Romanization (translit.)? | jjigae |
| McCune–Reischauer? | tchigae |
| Yale Romanization? | ccikay |
Noun
찌개 • (jjigae)
- jjigae, a Korean dish similar to a stew, typically consisting of vegetables and meat or seafood boiled in water seasoned with soy sauce and gochujang or doenjang.
Alternative forms
- 찌게 (jjige) (misspelling)
Related terms
- 찌다 (jjida)