1.039

13 (Sat) February 2010

Doenjang Jjigae + Pan-Fried Samgyeopsal

2.5

by me

at home

-Oksu, Seongdong, Seoul, Korea-

solo

Doenjang jjigae (된장찌개) is a Korean dish.  It’s a stew (jjigae) flavored with fermented soybean paste (doenjang), similar to Japanese miso but denser and chunkier and saltier and richer.  The stew can contain any combination of additional ingredients: typically garlic and onion and scallions as aromatics, sometimes chilies for heat, along with mushrooms, squash, cabbage, potatoes, and/or tofu, sometimes bits of meat and/or seafood (e.g., clams, shrimp).  Also made as a lighter soup (guk).  Along with kimchi jjigae, this is one of the most popular and most commonly eaten broth dish in Korea.

(See also FOODS.)

(See also PLACES.)