Doenjang jjigae: Difference between revisions
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{{Image|Doenjang jjigae.jpg|right|350px|Fermented soybean stew.}} | {{Image|Doenjang jjigae.jpg|right|350px|Fermented soybean stew.}} | ||
'''Doenjang jjigae''' (<span style="font-family: Batang, Serif">된장찌개</span>), also known as '''Dwenjang Chigae''' or '''Dwenjang-guk''', is a traditional [[Korea]]n stew that is made with, among other ingredientts, fermented soybean paste called ''[[doenjang]]'' that | '''Doenjang jjigae''' (<span style="font-family: Batang, Serif">된장찌개</span>), also known as '''Dwenjang Chigae''' or '''Dwenjang-guk''', is a traditional [[Korea]]n stew that is made with, among other ingredientts, fermented soybean paste called ''[[doenjang]]'' that is characteristic of its hearty taste. The paste is added to a broth of dried [[anchovy]] to make the soup base, which may be seasoned with salt, ginger, chili powder, garlic, and [[sesame oil]]. The other ingredients for the dish may include [[kimchi]], [[tofu]], potato, green onion, and mushroom, as well as shrimp, clam, or beef. Meat is usually the highlight part of the food — the stew being mostly vegetable in content. | ||
Revision as of 20:19, 11 August 2011
Doenjang jjigae (된장찌개), also known as Dwenjang Chigae or Dwenjang-guk, is a traditional Korean stew that is made with, among other ingredientts, fermented soybean paste called doenjang that is characteristic of its hearty taste. The paste is added to a broth of dried anchovy to make the soup base, which may be seasoned with salt, ginger, chili powder, garlic, and sesame oil. The other ingredients for the dish may include kimchi, tofu, potato, green onion, and mushroom, as well as shrimp, clam, or beef. Meat is usually the highlight part of the food — the stew being mostly vegetable in content.