Doenjang-jjigae
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| Alternative names | Soybean paste stew |
|---|---|
| Type | Jjigae |
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Main ingredients | Doenjang |
| 160 kcal (670 kJ) | |
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| Korean name | |
| Hangul | 된장찌개 |
|---|---|
| Hanja | -醬-- |
| Revised Romanization | doenjang-jjigae |
| McCune–Reischauer | toenjang-tchigae |
| IPA | [twen.dʑaŋ.t͈ɕi.ɡɛ] |
Doenjang-jjigae or soybean paste stew is a rich, silky jjigae (stew) made with doenjang (soybean paste) and available ingredients such as vegetables (scallions, aehobak, radishes, potatoes, chili pepper), mushrooms, tofu, seafood (shrimp, clams) and meat (beef, pork). Often, small amount of gochujang (red chili paste) is added for a hint of heat. It is one of Korea's most-popular jjigae, served from breakfast to late-night. It is heartier, thicker and more pungent compared to doenjang-guk (soybean paste soup).
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