Back دوينجانغ زيغيه Arabic দোয়েনজাং-জজিগে Bengali/Bangla Doenjang jjigae Spanish Doenjangjjigae ID Doenjang-jjigae Italian テンジャンチゲ Japanese Doenjangjjigae JV 된장찌개 Korean Doenjang jjigae Malay Doenjang jjigae Polish
 | |
| Alternative names | Soybean paste stew |
|---|---|
| Type | Jjigae |
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Doenjang |
| 160 kcal (670 kJ)[1] | |
| Korean name | |
| Hangul | 된장찌개 |
|---|---|
| Hanja | 된醬찌개 |
| Revised Romanization | doenjang-jjigae |
| McCune–Reischauer | toenjang-tchigae |
| IPA | [twen.dʑaŋ.t͈ɕi.ɡɛ] |
Doenjang-jjigae (Korean: 된장찌개), referred to in English as soybean paste stew, is a Korean traditional jjigae (stew-type dish), made from the primary ingredient of doenjang (soybean paste), and additional optional ingredients of vegetables, seafood, and meat.[2] It is one of the most iconic and popular traditional dishes in Korean cuisine, and is often eaten regularly regardless of occasion or time of day. Doenjang-jjigae was initially made with home-made doenjang; however, due to extensive industrialisation of soybean paste, households and restaurants nowadays use factory-made doenjang instead as their ingredient. From traditional to modern Korean cuisine, doenjang has become one of the most frequently used jang (sauce/paste). It is claimed as a national dish.[3]
Doenjang-jjigae is often mistaken for doenjang-guk (soybean paste soup). The main difference between Korean-style stew and soup is in the method of cooking and serving. Jjigae is thicker, has more ingredients, and is largely served as a dish. Guk is served more so as a companion to the rice to be eaten together.[citation needed]
- ^ "doenjang-jjigae" [Soybean Paste Stew]. Korean Food Foundation. Retrieved 12 May 2017.[permanent dead link]
- ^ Pettid, M. J. (2008). Korean Cuisine: An Illustrated History. London, United Kingdom: Reaktion Books.
- ^ Ashkenazi, Michael; Jacob, Jeanne (2006). The World Cookbook for Students. Greenwood. p. 60.