Doenjang jjigae

Doenjang-jjigae , referred to in English as soybean paste stew, is a Korean traditional jjigae (stew-type dish), made from the primary ingredient of doenjang (soybean paste), 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 (sauce/paste). It is claimed as a national dish. Doenjang-jjigae is often mistaken for doenjang-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 of doenjang, which is used as the primary ingredient of doenjang-jjigae, dates back to as early as the Korean 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 of protein, Korean farmers began cultivating jang (sauce/paste) from various plants and seeds. Doenjang was first produced during this period through the fermentation of soybeans in the form of meju. Fermented soybean paste is a rich source of isoflavone, which helps in preventing cardiovascular diseases and supplies daily nutrients to the body.

Source: Wikipedia