Korean Stew Jjigae (Korean pronunciation: [tɕ͈iɡɛ]) is a Korean dish similar to a Western stew. There are many different varieties but it is typically made with meat, seafood or vegetables in a broth seasoned with gochujang, doenjang, ganjang or saeujeot. Jjigae is typically served in a communal dish and boiling hot. A Korean meal almost always includes either a jjigae or a guk (soup). In the Joseon Dynasty jjigae was called by the ancient name jochi and two varieties would always be present on the King's surasang. The different types of jjigae are typically named according to their principal ingredients such as saengseon jjigae (fish stew) made from fish or dubu jjigae (tofu stew) made from tofu, or according to their broth and seasonings like gochujang jjigae (chili paste stew) or doenjang jjigae (soy bean paste stew).