Doenjang-jjigae

Doenjang-jjigae
Alternative names Soybean paste stew
Type Jjigae
Place of origin Korea
Associated national cuisine Korean cuisine
Main ingredients Doenjang
Food energy
(per 1 serving)
 160 kcal (670 kJ)[1]
Korean name
Hangul 된장찌개
Hanja -醬--
Revised Romanization doenjang-jjigae
McCune–Reischauer toenjang-tchigae
IPA [twen.dʑaŋ.t͈ɕi.ɡɛ]

Doenjang-jjigae or soybean paste stew is a rich, silky jjigae (stew) made with doenjang (soybean paste) and available ingredients such as vegetables (scallions, aehobak, radishes, potatoes, chili pepper), mushrooms, tofu, seafood (shrimp, clams) and meat (beef, pork).[2] Often, small amount of gochujang (red chili paste) is added for a hint of heat.[3] It is one of Korea's most-popular jjigae, served from breakfast to late-night.[4] It is heartier, thicker and more pungent compared to doenjang-guk (soybean paste soup).[5]

See also

References

  1. ↑ "doenjang-jjigae" [Soybean Paste Stew]. Korean Food Foundation. Retrieved 12 May 2017.
  2. ↑ National Institute of Korean Language (30 July 2014). "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" (PDF) (in Korean). Retrieved 19 February 2017. Lay summary – National Institute of Korean Language.
  3. ↑ Kim, Hooni (22 November 2016). "Doenjang Jjigae (Fermented Soybean Stew)". Saveur. Retrieved 25 February 2017.
  4. ↑ Rodbard, Matt (2 February 2016). "Recipe: Doenjang Jjigae (Bean Paste Stew)". Wall Street Journal. Retrieved 25 February 2017.
  5. ↑ Ro, Hyo-sun (10 January 2014). "Baechu doenjang guk (Napa cabbage doenjang soup)". The Korea Herald. Retrieved 21 June 2017.
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