For thousands of years, the center of Korean cuisine was bap and side dishes. Arirang TV's "Tales of Hansik" introduces the secrets of Korean cuisine, now attracting global attention as healthy slow food.
- On the "Jjigae" episode of "Tales of Hansik," we find out about Korea's unique jjigae culture, which has everyone sharing the same pot of jjigae, as well as how jjigae focuses more on the ingredients than on the broth.
- We discuss the history and origin of jjigae, and the reason jjigae has become a central piece in Korean cuisine.
- We explore the history and recipe of kimchi jjigae, a favorite among all Koreans, as well as the main characteristics of jjigae.
- We also learn about the process of making ttukbaegi, traditional Korean earthen bowls, as well as the different kinds of jjigae that are cooked in ttukbaegi: doenjang jjigae, cheonggukjang jjigae, and sundubu jjigae. These humble varieties of jjigae evoke memories of home and home cooking.
- We also look at jjigae jeongol, which is prepared right at the dining table, and explore the communal spirit conveyed in jjigae and jeongol.
