Doenjang-jjigae
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 vegetables, seafood, and meat. 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.
| Alternative names | Soybean paste stew |
|---|---|
| Type | Jjigae |
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Doenjang |
| 160 kcal (670 kJ) | |
| Korean name | |
| Hangul | 된장찌개 |
|---|---|
| Hanja | 된醬찌개 |
| Revised Romanization | doenjang-jjigae |
| McCune–Reischauer | toenjang-tchigae |
| IPA | [twen.dʑaŋ.t͈ɕi.ɡɛ] |
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.