「찌개」のUnicode(ユニコード)文字とURLエンコード 0g0.org

URLエンコード(UTF-8) :
%EC%B0%8C%EA%B0%9C

数値文字参照(10進数) :
찌개

数値文字参照(16進数) :
찌개

찌개の説明

Korean Alternative forms 찌게 (jjige) (misspelling) Etymology From 찌 (jji-, “to steam”) +‎ 개 (-gae, suffix denoting something small associated with an action). Compare 노리개 (norigae) and 지우개 (jiugae). Pronunciation (SK Standard/Seoul) IPA(key): [t͡ɕ͈iɡɛ] ~ [t͡ɕ͈iɡe̞]Phonetic hangul: [찌개/찌게] 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) See also 탕(湯) (tang) 조치 (jochi)

Jjigae (Korean: 찌개, Korean pronunciation: [tɕ͈iɡɛ]) is a popular Korean stew. There are many varieties; it is typically made with meat, seafood or vegetables in a broth seasoned with gochujang (red chilli paste), doenjang (soy bean paste), ganjang (soy sauce) or saeujeot (salted seafood). Jjigae is usually served in a communal dish, boiling hot. A Korean meal almost always includes either a jjigae or a guk. During the Joseon dynasty, it was known as jochi, and two varieties would always be present on the King's surasang.The types of jjigae are often named according to their principal ingredients, such as saengseon jjigae (생선찌개) made from fish or dubu jjigae (두부찌개) made from tofu, or according to their broth and seasonings like gochujang jjigae (고추장찌개) or doenjang jjigae (된장찌개).