Doenjang-jjigae

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Doenjang-jjigae
Doenjang-jjigae.jpg
Alternative names Soybean paste stew
Type Jjigae
Place of origin Korea
Main ingredients Doenjang
Similar dishes Misoshiru
Cookbook: Doenjang-jjigae  Media: Doenjang-jjigae
Korean name
Hangul 된장찌개
Hanja -醬--
Revised Romanization doenjang-jjigae
McCune–Reischauer toenjang-tchigae
IPA [twe̞n.dʑaŋ.t͈ɕi.ɡɛ̝]

Doenjang-jjigae[1] or soybean paste stew[1] is a rich, silky jjigae made with doenjang (soybean paste) and available ingredients such as vegetables (scallions, aehobak, radishes, potatoes, chili pepper), mushrooms, tofu, seafood (shrimp, clams) and meat (beef, pork). Often, small amount of gochu-jang (red chili paste) is added for a hint of heat.[2] It is one of Korea's most-popular jjigae, served from breakfast to late-night.[3]

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