Doenjang Jjigae (Soybean Paste Stew)

Doenjang Jjigae (Soybean Paste Stew)

　　Doenjang Jjigae (Soybean Paste Stew) is a delicious Korean dish. There are two types of Korean doenjang jjigae: hot and cold. The cold version is made by seasoning a soup base with doenjang (soybean paste), then adding shredded cucumber, chili paste, scallions, and other ingredients. It's consumed during the hottest days of summer to cool down and relieve heat. The soybeans used to make doenjang contain phytoestrogens, which are natural plant hormones that can help prevent breast cancer. Korean cuisine is not only low in fat but also has anti-cancer properties, and it can help prevent and treat many diseases. I weigh myself after every meal to analyze and study how different foods affect my weight.

　　Seoul is famous for its historic bibimbap-style doenjang jjigae rice bowl. Legend has it that Emperor Heonjong (1834–1849) once enjoyed it as well. This dish is traditionally made at market restaurants on busy market days, where a large pot is set up over a fire fueled by firewood. After walking dozens of miles to reach the market, visitors can enjoy a bowl of doenjang jjigae rice paired with a few cups of makgeolli (a traditional Korean rice wine) to quickly relieve fatigue.