Pukjai
| Type | Jjigae |
|---|---|
| Region or state | Soviet Union |
| Associated cuisine | Koryo-saram cuisine |
| Main ingredients | Fermented soybean paste (doenjang; jai) |
| Similar dishes | Doenjang-jjigae |
Pukjai (Koryo-mar: 북자이; Template:Lang-ru) or bukjai is a soybean stew dish in Koryo-saram cuisine. It is a descendent of the Korean dish doenjang-jjigae.[1] The dish uses soybean paste (jai; Template:Lang-ru; джай; 자이[2]) as the base flavoring for the broth. Various ingredients are then added to the base stew.[1]
Koryo-saram are Koreans of the former Soviet Union. They have a cuisine descended from the Korean peninsula and influenced by the regions they have lived in.[1] They primarily descend from Korean populations in the North Hamgyong Province, and as such their language and cuisine is influenced by that region.[3] The word pukjai descends from the term bukjang (북장), which was the term for the North Hamgyong-style doenjang.[4]
In one restaurant in the return migration enclave Ttaetgol Village in Ansan, South Korea, the soup contained tomatoes, cabbage, and a whole egg.[1] This would be considered unusual for South Korean doenjang-jjigae.
References
- ^ a b c d "맛과 눈으로, 땟골마을에 녹아든 고려인 정착기". 고대신문 (in Korean). 2022-03-27. Retrieved 2024-01-23.
- ^ 심, 효윤 (2021-11-28). "[더오래]모국어 잃었지만 김치만큼은…한식 명맥 잇는 고려인". 중앙일보 (in Korean). Retrieved 2024-01-23.
- ^ Lee, Kwang-kyu (2000), Overseas Koreans, Seoul: Jimoondang, p. 249, ISBN 89-88095-18-9
- ^ Pulford, Ed (2021-01-20), "18 The Limits of Koreanness: Korean Encounters in Russo-Chinese Yanbian", 18 The Limits of Koreanness: Korean Encounters in Russo-Chinese Yanbian, Amsterdam University Press, p. 407, doi:10.1515/9789048539260-020/html, ISBN 978-90-485-3926-0, retrieved 2024-01-23
External links
- The lightest Korean soup. EATING IN MIG. Potato cooked ... Done !!! on YouTube – A Koryo-saram YouTuber making the dish (in Russian)
- THIS IS WHAT KOREANS NEVER BORED on YouTube – A YouTuber making a version of the dish (in Russian, English subtitles)