Soups & stews · 국·찌개·탕
된장찌개Doenjang-jjigae
Fermented soybean paste stew with tofu and zucchini, usually built on anchovy broth.
What it is
Earthy, savoury and eaten several times a week in many homes. Clams, beef or pork can go in, and barbecue restaurants serve it after the meat.
How to eat it
At a barbecue, order it with rice to finish the meal the Korean way.