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|Alternative names||Soybean paste stew|
|Place of origin||Korea|
|Cookbook: Doenjang-jjigae Media: Doenjang-jjigae|
Doenjang-jjigae or soybean paste stew 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). It is regarded as one of the representative dishes of food in Korea along with Kimchi jjigae.
- (Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-19. Lay summary.
- "Doenjang jjigae (된장찌개)" (in Korean). Empas /EncyKorea.
- The history of doenjang jjigae at TasteofKorea.org
- Doenjang jjigae recipe
- ‘Fighting!’ to eat at this restaurant at JoongAng Daily
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