Doenjang jjigae: Difference between revisions
Jump to navigation
Jump to search
imported>Chunbum Park mNo edit summary |
imported>Chunbum Park No edit summary |
||
| Line 1: | Line 1: | ||
{{subpages}} | {{subpages}} | ||
'''Doenjang jjigae''' is a traditional [[Korea]]n stew that is made with, among other ingredientts, fermented soybean paste called ''[[doenjang]]'' that characterizes its rich flavor. 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, which is usually the highlight — the stew being mostly vegetable in content. | {{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 characterizes its rich flavor. 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, which is usually the highlight — the stew being mostly vegetable in content. | |||
Revision as of 02:17, 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 characterizes its rich flavor. 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, which is usually the highlight — the stew being mostly vegetable in content.