|Alternative names||Soybean paste stew|
|Place of origin||Korea|
|Associated national cuisine||Korean cuisine|
(per 1 serving)
|160 kcal (670 kJ)|
Doenjang-jjigae (된장찌개) 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).
The main ingredients for Doenjang-jjigae are soybean paste, anchovies for soup, water, chili powder, radish, cheongyang peppers, pumpkin and mushrooms, but they also change according to individual tastes and seasons. For example, put green peppers in summer and mushrooms in fall. In winter, it is sometimes boiled with sardines and other things. It is better to boil over low heat for a long time when boiling with sardines or radishes, or on higher heat when adding mushrooms or "Tofu."
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