Doenjang jjigae
 | |
| Type | Jjigae |
|---|---|
| Course | Main or Side dish |
| Place of origin | Korea |
| Serving temperature | Hot |
| Main ingredients | Doenjang; vegetables, seafood, or dubu |
 Cookbook: Doenjang jjigae  Media: Doenjang jjigae | |
| 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
- Kimchi jjigae
- Sundubu jjigae
- List of tofu dishes
- Food portal
References
- ↑ "Doenjang jjigae (된장찌개)" (in Korean). Empas /EncyKorea.
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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