Doenjang jjigae: Difference between revisions
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'''Doenjang jjigae''' is a traditional [[Korea]]n stew that is made with, among other ingredientts, fermented soybean paste called ''[[doenjang]]'' that characterizes its rich flavor. 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, and [[sesame oil]]. The other ingredients for the dish may include [[kimchi]], [[tofu]], potato, green onion, and mushroom, as well as shrimp, beef | '''Doenjang jjigae''' is a traditional [[Korea]]n stew that is made with, among other ingredientts, fermented soybean paste called ''[[doenjang]]'' that characterizes its rich flavor. 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, 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, which is usually the highlight — the stew being mostly vegetable in its content. | ||
Revision as of 01:57, 11 August 2011
Doenjang jjigae is a traditional Korean stew that is made with, among other ingredientts, fermented soybean paste called doenjang that characterizes its rich flavor. 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, 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, which is usually the highlight — the stew being mostly vegetable in its content.