Doenjang-jjigae

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/doenjang-jjigae

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the culinary classification?Korean traditional stew (jjigae)
2. What is the primary fermented ingredient?Doenjang (fermented soybean paste)
3. Why is doenjang-jjigae called a national dish?It is eaten every day by families across Korea, symbolizing home, family, and community. Its popularity and cultural meaning make it a national dish.
4. How is the soybean paste in doenjang-jjigae made?Soybeans are mixed with salt and left to ferment for a long time. This process creates a deep umami flavor that gives the stew its special taste.

Doenjang-jjigae: A quintessential Korean stew featuring fermented soybean paste as its primary flavor base, known for its hearty and savory profile.
Doenjang: A foundational Korean fermented paste derived from soybeans, essential for its distinctive umami and complex flavor in dishes like jjigae.
Jjigae: A category of Korean cuisine referring to thick, hearty stews, typically served as a main course, distinguished from the thinner Korean soup, 'guk'.