Doenjang-jjigae
Doenjang-jjigae is a traditional Korean stew made primarily from doenjang (fermented soybean paste), vegetables, and a variety of other ingredients. It is one of the most representative dishes of everyday home-cooked Korean meals.
Ingredients and Preparation[edit | edit source]
The main ingredient of doenjang-jjigae is doenjang, a type of fermented soybean paste. Other ingredients often include vegetables such as zucchini, radish, and potato, as well as tofu and seafood or meat. The ingredients are simmered together in a pot, often with the addition of gochujang (red chili paste) or gochugaru (red chili powder) for a spicy kick.
Cultural Significance[edit | edit source]
Doenjang-jjigae is a staple in Korean households and is often consumed as a part of every meal. It is also commonly served in Korean restaurants, both in Korea and abroad. The dish is known for its hearty and comforting flavors, and is often enjoyed during the cold winter months.
Variations[edit | edit source]
There are many variations of doenjang-jjigae, depending on the region and personal preferences. Some versions may include seafood such as clams or shrimp, while others may include meat such as beef or pork. Vegetarian versions of the stew are also common.
See Also[edit | edit source]
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