What is it? A Korean stew, typically served communal-style in a steaming hot pot, jjigae is often the centerpiece of a meal, surrounded by side dishes called banchan.
Jjigae can have all sorts of starring ingredients, from crab to tofu, swimming in a red broth seasoned with fermented soybean paste. Pork and kimchi are two of the most common elements in a sinus-clearing, soul-warming bowl of jjigae.
Where to find it: Kimchi jjigae at Gabose (4991 N. University Dr.) in Lauderhill is one of the best around; $15.
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