BY SONG COOK'S
Dwenjang-jjigae is a staple Korean stew made with vegetables and tofu in a soy bean broth. It is one of the most iconic and popular traditional dishes in Korea cuisine and is eaten year-round regardless of the occasion or time of day.
Two Servings of Stew | One Pack of Silken (Soft) Tofu
The origin of soybean paste dates back to as early as the Korean Three Kingdoms (57 BC to 668 AD). At the time, Korea was largely agricultural with vast farmland, but unstable and insufficient sources of meat, especially during the winter. In the search for easily-prepared protein substitutes, Korean farmers began cultivating sauces from various plants and seeds, including soybeans.