Doenjang jjigae

From Citizendium
Jump to navigation Jump to search
This article is a stub and thus not approved.
Main Article
Related Articles  [?]
Bibliography  [?]
External Links  [?]
Citable Version  [?]
This editable Main Article is under development and subject to a disclaimer.
(CC) Photo:
Fermented soybean stew.

Doenjang jjigae (된장찌개),[1] also known as Dwenjang Chigae or Dwenjang-guk, is a traditional Korean stew that is made with, among other ingredients, fermented soybean paste called doenjang that is characteristic of its hearty taste. The paste is added to a broth of dried anchovy to make the soup base, which may be seasoned with salt, ginger, chili powder, garlic, soy sauce, and sesame oil. The other ingredients for the dish may include kimchi, tofu, potato, green onion, and mushroom, as well as shrimp, clam, or beef. Meat is usually the highlight part of the food — the stew being mostly vegetable in content.

Notes and references

  1. As a rough guide to pronunciation, consider the concatenation of the bolded parts of the following English words: aDVENture-JUNGle-JIm-GUEss.