|Alternative names||Soybean paste stew|
|Place of origin||Korea|
|Associated national cuisine||Korean cuisine|
(per 1 serving)
|160 kcal (670 kJ)|
|Cookbook: Doenjang-jjigae Media: Doenjang-jjigae|
Doenjang-jjigae or soybean paste stew is a rich, silky jjigae (stew) 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 gochujang (red chili paste) is added for a hint of heat. It is one of Korea's most-popular jjigae, served from breakfast to late-night. It is heartier, thicker and more pungent compared to doenjang-guk (soybean paste soup).
- "doenjang-jjigae" [Soybean Paste Stew]. Korean Food Foundation. Retrieved 12 May 2017.
- National Institute of Korean Language (30 July 2014). "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" (PDF) (in Korean). Retrieved 19 February 2017. Lay summary – National Institute of Korean Language.
- Kim, Hooni (22 November 2016). "Doenjang Jjigae (Fermented Soybean Stew)". Saveur. Retrieved 25 February 2017.
- Rodbard, Matt (2 February 2016). "Recipe: Doenjang Jjigae (Bean Paste Stew)". Wall Street Journal. Retrieved 25 February 2017.
- Ro, Hyo-sun (10 January 2014). "Baechu doenjang guk (Napa cabbage doenjang soup)". The Korea Herald. Retrieved 21 June 2017.
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