 | |
| Alternative names | Soybean paste stew |
|---|---|
| Type | Jjigae |
| Place of origin | Korea |
| Associatedcuisine | Korean cuisine |
| Main ingredients | Doenjang |
| 160 kcal (670 kJ)[1] | |
| Korean name | |
| Hangul | 된장찌개 |
| Hanja | 된醬찌개 |
| RR | doenjangjjigae |
| MR | toenjangtchigae |
| IPA | twen.dʑaŋ.t͈ɕi.ɡɛ |
Doenjang-jjigae (Korean:된장찌개;pronounced[twen.dʑaŋ.t͈ɕi.ɡɛ]), referred to in English assoybean paste stew, is a Korean traditionaljjigae (stew-type dish), made from the primary ingredient ofdoenjang (soybean paste), and additional optional ingredients of vegetables, seafood, and meat.[2] It is one of the most iconic and popular traditional dishes inKorean cuisine, and is often eaten regularly regardless of occasion or time of day.Doenjang-jjigae was initially made with home-madedoenjang; however, due to extensive industrialisation of soybean paste, households and restaurants nowadays use factory-madedoenjang instead as their ingredient. From traditional to modern Korean cuisine,doenjang has become one of the most frequently usedjang (sauce/paste). It is claimed as a national dish.[3]
Doenjang-jjigae is often mistaken fordoenjang-guk (soybean paste soup). The main difference between Korean-style stew and soup is in the method of cooking and serving.Jjigae is thicker, has more ingredients, and is largely served as a dish.Guk is served more so as a companion to the rice to be eaten together.[citation needed]
The origin ofdoenjang, which is used as the primary ingredient ofdoenjang-jjigae, dates back to as early as theKorean Three Kingdoms period.[4] Korea was largely agricultural, with vast farmlands but unstable, insufficient sources of meat, especially during winter. In the search for easily prepared relief substitutes of sources ofprotein, Korean farmers began cultivatingjang (sauce/paste) from various plants and seeds.[5]Doenjang was first produced during this period through thefermentation of soybeans in the form ofmeju. Fermented soybean paste is a rich source ofisoflavone,[6] which helps in preventingcardiovascular diseases and supplies daily nutrients to the body.[7]
The first official record of the use ofdoenjang is written in theSamguk sagi, the historical records of the Three Kingdoms era registered by government officials and scholars. It is recorded thatdoenjang and other varieties ofjang were served at the wedding ceremony of KingSinmun of Silla in 683 CE.
The earliest form ofdoenjang jjigae is mainly connected to 'curled mallow soup', which is mentioned in theJeungbo sallim gyeongje, a record of Korean agriculture by physician Yu Jung-Rim during the rule ofKing Youngjo (1724 – 1776). Curled mallow soup is a traditional Korean soup-type dish where mallow leaves and other vegetables are boiled in adoenjang-filled broth, and served as a soup complementary with rice. Since this period, various provinces and regions around the Korean peninsula began to develop their own unique recipes ofdoenjang-jjigae, and most varieties of these soybean paste stew are still maintained.
There are many variations and subtle differences in the ingredients used in cookingdoenjang-jjigae in accordance to its originatingprovince[8]. Primary and typical ingredients commonly founddoenjang-jjigae includedoenjang (fermented soybean paste),dried anchovies,white radish,Korean chili pepper, minced garlic, water, onions,green onions, potato,zucchini, andmedium-firm tofu.
Doenjang-jjigae was traditionally cooked with homemade soybean paste, which was commonly prepared in most households, similar to the preparation ofkimchi. Industrialization brought a nationwide shift to using factory-madedoenjang-jjigae.
Many other ingredients can be added todoenjang-jjigae for a heartier meal, especially meat or seafood. These secondary ingredients significantly change the taste of the broth and stew,[9] so it is usually referred to by a slightly different name according to the ingredient used. The most common seafood ingredients added todoenjang-jjigae includeprawns or smallclams, and beef is the most popular and commonly found meat ingredient.
The base broth is made by boiling dried anchovies and white radishes, thendoenjang and chili pepper, are added, it is boiled further, the anchovies are removed, and the other ingredients added.
Doenjang containsisoflavone, which helps prevent diseases such ascardiovascular disease orosteoporosis, andlecithin, which helps improve brain function, so it is effective not only for growing children, but also for adults and the elderly. In addition, doenjang is rich indietary fiber, which is beneficial for digestive system functions.[10]
Multiple varieties ofdoenjang-jjigae can be found in Korean cuisine, different in taste, presentation, regionality, and steps of preparation and consumption. These varieties are usually distinguished by their unique main ingredient, which the dish itself is usually named after, withdoenjang-jjigae following it.
