Doenjang-jjigae

Doenjang-jjigae(Korean:된장찌개), 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.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-jjigaewas initially made with home-madedoenjang; however, due to extensive industrialisation of soybean paste, households and restaurants nowadays use factory-madedoenjanginstead as their ingredient. From traditional to modern Korean cuisine,doenjanghas become one of the most frequently usedjang(sauce/paste). It is claimed as a national dish.
Doenjang-jjigaeis often mistaken fordoenjang-guk(soybean paste soup). The main difference between Korean-style stew and soup is in the method of cooking and serving.Jjigaeis thicker, has more ingredients, and is largely served as a dish.Gukis served more so as a companion to the rice to be eaten together.
The origin ofdoenjang, which is used as the primary ingredient ofdoenjang-jjigae, dates back to as early as theKorean Three Kingdoms period.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.Doenjangwas first produced during this period through thefermentation of soybeansin the form ofmeju. Fermented soybean paste is a rich source ofisoflavone,which helps in preventingcardiovascular diseasesand supplies daily nutrients to the body.
The first official record of the use ofdoenjangis written in theSamguk Sagi, the historical records of the Three Kingdoms era registered by government officials and scholars. In theSamguk Sagi, it is recorded thatdoenjangand other varieties ofjangwere served at the wedding ceremony of KingSinmun of Sillain 683 CE.
The earliest form ofdoenjang jjigaeis 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-jjigaein accordance to its originatingprovince.Primary and typical ingredients commonly founddoenjang-jjigaeincludedoenjang(fermented soybean paste),dried anchovies,white radish,Korean chili pepper, minced garlic, water, onions,green onions, potato,zucchini, andmedium-firm tofu.
Doenjang-jjigaewas 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-jjigaefor a heartier meal, especially meat or seafood. These secondary ingredients significantly change the taste of the broth and stew,so it is usually referred to by a slightly different name according to the ingredient used. The most common seafood ingredients added todoenjang-jjigaeincludeprawnsor smallclams, and beef is the most popular and commonly found meat ingredient.
The base broth is made by boiling dried anchovies and white radishes, thendoenjangand 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 diseaseorosteoporosis, 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.
Multiple varieties ofdoenjang-jjigaecan 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-jjigaefollowing it.