 Sigeumchi-doenjang-guk (soybean paste soup with spinach) | |
| Alternative names | Soybean paste soup |
|---|---|
| Type | Guk |
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Doenjang |
| Similar dishes | Miso soup |
| Korean name | |
| Hangul | 된장국 |
|---|---|
| Hanja | 된醬국 |
| Revised Romanization | doenjang-guk |
| McCune–Reischauer | toenjang-kuk |
| IPA | [twen.dʑaŋ.k͈uk̚] |
Doenjang-guk (Korean: 된장국) or soybean paste soup is a guk (soup) made with doenjang (soybean paste) and other ingredients, such as vegetables, meat, and seafood.[1][2] It is thinner, lighter, and milder than doenjang-jjigae (soybean paste stew).[3] It is similar to the Japanese miso soup.[citation needed] It is sometimes mild, sometimes strong, and accompanied with rice most of the time.[4]
Doenjang-guk is an example of a banchan, one of several small dishes served with meals at restaurants and in home cooking. Other banchan include kimchi, marinated vegetables, and pickled/salted seafood. [4] This soup is perhaps the cheapest meal in Korea.[5]
- ^ National Institute of Korean Language (30 July 2014). "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" (PDF) (in Korean). Retrieved 20 June 2017.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (Press release) (in Korean). 2014-05-02.
- ^ "doenjang-guk" [Soybean Paste Soup]. Korean Food Foundation. Retrieved 20 June 2017.[permanent dead link]
- ^ Ro, Hyo-sun (10 January 2014). "Baechu doenjang guk (Napa cabbage doenjang soup)". The Korea Herald. Retrieved 20 June 2017.
- ^ a b Holliday, Graham (2017). Eating Korea: reports on a culinary renaissance. New York, Ny: Ecco, An Imprint Of HarperCollinsPublishers. p. 139. ISBN 9780062400765.
- ^ Fuhr, Michael (2015). Globalization and popular music in South Korea : sounding out K-pop. New York: Routledge, Taylor & Francis Group, June. p. 237. ISBN 9781315733081.