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; Russian: Пуктяй) 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; тя́й; 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.