Jjigae (Korean: 찌개, Korean pronunciation: [tɕ͈iɡɛ]) is a 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.