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kimchi jjigae
''Kimchi jjigae'' ((:kimtɕʰi tɕ͈iɡɛ)) is a variety of ''jjigae'', or stew-like Korean dish, made with ''kimchi'' and other ingredients, such as scallions, onions, diced tofu, pork, and seafood, although pork and seafood are generally not used in the same recipe. It is one of the most common ''jjigae'' in Korea.
==History==
''Kimchi'' is known to have been eaten as pickled vegetables, and only became the ''kimchi'' known today in the mid-Joseon era, when chili peppers were first introduced to the country. ''Kimchi jjigae'' is assumed to have been developed around this time, as well.〔 (Kimchi jjigae ) at Encyclopedia of Korean Culture〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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