page_title: Doenjang-jjigae
section_title: Ingredients
hierarchical_section_title: Doenjang-jjigae / Ingredients
caption_attribution_description: Doenjang (된장) bean paste
context_page_description: Doenjang-jjigae, referred in English as soybean paste stew, is a Korean traditional jjigae, made from the primary ingredient of doenjang, and additional optional ingredients vegetables, seafood, and meat. It is one of the most iconic and popular traditional dishes in Korean cuisine, and is often eaten regularly regardless of occasion or time of day. Doenjang-jjigae was initially made with home-made doenjang, however due to extensive industrialisation of soybean paste, households and restaurants nowadays use factory-made doenjang instead as their ingredient. From traditional to modern Korean cuisine, doenjang has become one of the most frequently used jang.
  Doenjang-jjigae is often misinterpreted with doenjag-guk. The main difference between Korean-style stew and soup is in the method of cooking and serving, where jjigae is thicker, has more ingredients, and is largely served as a dish, whereas guk is served more so as a companion to the rice to be eaten together.
context_section_description: There are many variations and subtle differences in the ingredients used in cooking doenjang-jjigae in accordance to its originating province. The ingredients listed in this section provides the primary and typical ingredients which can be commonly found in most servings of doenjang-jjigae. Ingredients included are: Doenjang (fermented soybean paste), dried anchovies, white radish, Korean chilli pepper, minced garlic, water, onions, green onions, potato, zucchini, medium-firm tofu. 
  Doenjang-jjigae was traditionally cooked with homemade soybean paste, which was commonly prepared in most households, similar to the preparation of kimchi. However, large industrialization processes regarding most jang (sauce/paste) in recent decades have made a nationwide shift to using factory-made doenjang-jjigae products for quick and easy accessibility and preparation. 
  There are many other alternative ingredients which can be found in doenjang-jjigae for a heartier meal, which is usually through either the addition of meat and seafood. These secondary ingredients significantly changes the taste of the broth and stew, therefore is usually referred in a slightly different name according to the ingredient used. Most common seafood ingredients added to doenjang-jjiage includes prawns or small clams, and beef is the most popular and commonly found meat ingredient.
caption: Factory-produced Doenjang
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