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. During the Joseon, it had the older name jochi and two varieties would always be present on the King's surasang.