Dambukjang-jjigae – Extra Strong Soybean Paste Stew


A stew made with a thick soybean paste called cheonggukjang (similar to Japanese natto) with dubu (soybean curd / tofu), fully fermented kimchi, and pork. This paste is thicker and has a stronger smell than the regular soybean paste (doenjang). Also called cheonggukjang-jjigae.

Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4