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.)