Doenjang jjigae
From Wikipedia, the free encyclopedia
| Doenjang jjigae | |
|---|---|
| Jjigae | |
 | |
| Place of origin: | |
| Korea | |
| Main ingredient(s): | |
| Doenjang; vegetables, mushrooms, seafood, or dubu | |
| Recipes at Wikibooks: | |
 Doenjang jjigae | |
| Media at Wikimedia Commons: | |
 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 soybean paste) and available ingredients such as vegetables, mushrooms, seafood, or dubu (tofu).[1] It is regarded as one of the representative dishes of food in Korea along with Kimchi jjigae.
The dish is the source of the name Doenjang Girl, a South Korean stereotype of a woman who eats cheap food at home so she can drink expensive coffees in public.
See also
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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Wikimedia Commons has media related to Doenjang jjigae. |
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