Cultural Post #4
Doenjang-jjigae
David Kim
30262888
david.kim123@richmond.edu
When I was writing the cultural post about Kimchi-jjigae, I was also thinking about the other famous jjigae, which is doenjang-jjigae. Jjigae is the name for a Korean stew, which has a variety of meat or vegetable ingredients. As the main ingredient of Kimchi-jjage is kimchi, the main ingredient of doenjang-jjigae is doenjang. Doenjang is a thick brown paste made from fermented soybeans. Soybeans were first cultivated and eaten around the Korean Peninsula 4,000 years ago. Wild and intermediate species of soybeans are still found in southern Manchuria, China, which was the land of the old Korean Peninsula. Since the Korean Peninsula is the birthplace of soybean culture, fermented soybean paste has been made for a long time. According to "Samguk Sagi," King Sinmun of Silla always included doenjang on the table when he greeted the queen. Doenjang was an indispensable basic food for people’s diet. The concept of jang (fermented paste) itself was first introduced by ancient China. However, the main ingredient of doenjang-jjigae, doenjang, was made in a completely different way from the method of China. In other words, jang originated from Chinese jang processing technology and ancient Koreans recreated a new type of jang. During that time period, doenjang was thick as if soy sauce and soybean paste were mixed. As it was passed down to China, the Chinese envied the ancient Korean’s fermented food technology, and called the smell of doenjang "Goryeo-chi." The method of making doenjang from the Korean Peninsula then spread to Japan around the 8th and 9th centuries. Northeast Asia has developed a fermented paste food culture. Japanese miso, Chinese Hwangjang, and Chinese Dujang are popular. However, Korean doenjang-jjigae is the only food you boil a paste in an earthen pot. At first, doenjang was used as a spice for greasy food. Then doenjang has been used as a basic seasoning for soup and stew. The era of doenjang opened at the end of the 19th century. Doenjang-jjigae is boiled with various ingredients such as vegetables, tofu, seafood, and meat-based on doenjang, and the taste varies depending on what you add. The easy cooking process also contributed to its popularity. Chop the beef and slice the garlic thinly, and put it in an earthen pot. Add doenjang, pour water, add desired ingredients such as tofu and mushrooms, and boil it over medium heat. Along with doenjang, some red pepper paste or red pepper powder is mixed. The ingredients can be changed according to the season. In other words, green peppers in summer, mushrooms in autumn, and dried radish greens in winter are fantastic partners. Jang, which is widely used in various dishes, exhibits the best flavor when making stew. Doenjang with various ingredients such as meat, vegetables, tofu, and mushrooms enhances the synergy of the taste in the paste that has a savory taste and a savory smell. Maybe that's why soybean paste stew has been loved consistently. When I go back to Korea, I want to have a delicious doenjang-jjigae for my meal.
Korean Resource
https://encykorea.aks.ac.kr/Article/E0016942
https://www.asiae.co.kr/article/2019032914351665742
English Resource
https://www.factsaboutkorea.go.kr/bbs/view.do?nttId=NI_00000000000004148&ln=en
Comments
Your post is very interesting David. It's so crazy that something as simple as food, something that we don't really think about has so much history behind it. It makes me wonder what kinda history is behind the foods I eat every day.
As a kid, I absolutely hated 된장찌개, although it seems many Koreans love it. The smell and taste is definitely learned, and although I've acclimated to it, I definitely don't prefer it. It was interesting to read about 된장찌개's history and origins, it provides cool insight into one of the most traditional Korean dish
I loved your post since I have never gotten to know 된장찌개 in a historical context. I believe 된장 was not a cheap food back in the past because it requires a long time and pretty much effort to make if I consider the fact that it is a fermented food, which takes some time. 된장찌개 is obviously not the most favorite food of mine, but it is funny how I miss it so much at this point.