Dish

Doenjang jjigae

Soybean Paste Stew

Doenjang jjigae is a hearty and flavorful soup that is perfect for cold weather. The soup is made by simmering doenjang (fermented soybean paste) with vegetables such as onions, garlic, and zucchini, and meat or seafood. The result is a rich and savory broth that is full of umami flavor. The soup is typically served with a bowl of rice and various side dishes such as kimchi and pickled vegetables.

Asian cuisine› East Asian cuisine› Korean cuisine

Stew

Origins and history

Doenjang jjigae has been a staple in Korean cuisine for centuries. It is believed to have originated during the Joseon Dynasty (1392-1910) and was originally made with only vegetables and doenjang. Meat and seafood were later added to the recipe.

Dietary considerations

Doenjang jjigae is a good source of protein and fiber, but it may not be suitable for those with soy allergies or sensitivities. It can also be high in sodium depending on the ingredients used.

Variations

There are many variations of doenjang jjigae, with different vegetables and meats or seafood used depending on the region and season. Some popular variations include doenjang jjigae with tofu, doenjang jjigae with pork belly, and doenjang jjigae with clams.

Presentation and garnishing

Doenjang jjigae is typically served in a large pot or bowl with the vegetables and meat or seafood arranged on top. It is often garnished with chopped green onions and red pepper flakes.