Doenjang-jjigae: Difference between revisions
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==External links== |
==External links== |
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*[http://www.hansik.org/en/story/storyView.do?menuType=5¬ationId=80 The history of doenjang jjigae] at TasteofKorea.org |
*[https://web.archive.org/web/20120402111525/http://www.hansik.org/en/story/storyView.do?menuType=5¬ationId=80 The history of doenjang jjigae] at TasteofKorea.org |
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*[http://asiansupper.com/recipe/doenjang-jjigae-fermented-bean-paste-stew Doenjang jjigae recipe] |
*[http://asiansupper.com/recipe/doenjang-jjigae-fermented-bean-paste-stew Doenjang jjigae recipe] |
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*[http://joongangdaily.joins.com/article/view.asp?aid=2885266 ‘Fighting!’ to eat at this restaurant] at [[JoongAng Daily]] |
*[http://joongangdaily.joins.com/article/view.asp?aid=2885266 ‘Fighting!’ to eat at this restaurant] at [[JoongAng Daily]] |
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Revision as of 16:15, 14 December 2016
 | This article needs additional citations for verification. (March 2013) |
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| Type | Jjigae |
|---|---|
| Course | Main or Side dish |
| Place of origin | Korea |
| Serving temperature | Hot |
| Main ingredients | Doenjang; vegetables, seafood, or dubu |
| Doenjang-jjigae | |
| Hangul | 된장 찌개 |
|---|---|
| Hanja | 된醬 찌개 |
| Revised Romanization | doenjang jjigae |
| McCune–Reischauer | toenchang tchike |
Doenjang jjigae is a variety of jjigae or stew-like Korean traditional dish, made with doenjang (Korean fermented soybean paste) and available ingredients such as vegetables, (radish, squash, green onion, green chili, mushrooms, potatoes), seafood (such as shrimp), or dubu (tofu).[1] It is regarded as one of the representative dishes of food in Korea along with Kimchi jjigae.
See also
References
External links
- The history of doenjang jjigae at TasteofKorea.org
- Doenjang jjigae recipe
- ‘Fighting!’ to eat at this restaurant at JoongAng Daily
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