There are many varieties; they are typically made with meat, seafood or vegetables in a broth seasoned with gochujang (red chilli paste), doenjang (soy bean paste), ganjang (soy sauce) or saeu-jeot (salted and fermented shrimp).

Korean meals often include 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 (royal cuisine).

They are also sometimes named according to their broth and seasonings, for example gochujang jjigae (고추장찌개) or doenjang-jjigae (된장찌개).

Compared to jeongol, which primarily consists of broth or stock, jjigae have less liquid (roughly half solid ingredients) and have stronger seasoning.