The Art of Jjigae: How Korean Stews Anchor Every Family Table

The sound is unmistakable: a sharp, aggressive hiss as a heavy earthenware pot, known as a ttukbaegi, is placed onto a metal stand at the center of the table. Inside, the broth is still roiling, the surface churning with tofu, vegetables, and slivers of pork. In Korea, this moment—the arrival of the jjigae—marks the true beginning of a meal. As the steam clears, the family or group of friends reaches for their long-handled spoons, diving into the same bubbling vessel.