「된장찌개」のUnicode(ユニコード)文字とURLエンコード 0g0.org

URLエンコード(UTF-8) :
%EB%90%9C%EC%9E%A5%EC%B0%8C%EA%B0%9C

数値文字参照(10進数) :
된장찌개

数値文字参照(16進数) :
된장찌개

된장찌개の説明

Korean Etymology From 된장 (doenjang) + 찌개 (jjigae). Pronunciation (SK Standard/Seoul) IPA(key): [ˈtwe̞(ː)ɲd͡ʑa̠ŋt͡ɕ͈iɡɛ] ~ [ˈtø̞(ː)ɲd͡ʑa̠ŋt͡ɕ͈iɡɛ] ~ [ˈtwe̞(ː)ɲd͡ʑa̠ŋt͡ɕ͈iɡe̞] ~ [ˈtø̞(ː)ɲd͡ʑa̠ŋt͡ɕ͈iɡe̞]Phonetic hangul: [뒌(ː)장찌개/된(ː)장찌개/뒌(ː)장찌게/된(ː)장찌게]Though still prescribed in Standard Korean, most speakers in both Koreas no longer distinguish vowel length. Noun 된장찌개 • (doenjangjjigae) doenjang jjigae, a sort of stew made of 된장 and beef (sometimes seafood)

Doenjang-jjigae (Korean: 된장찌개; Korean: [twen.dʑaŋ.t͈ɕi.ɡɛ]), referred to in English as soybean paste stew, is a Korean traditional jjigae (stew-type dish), made from the primary ingredient of doenjang (soybean paste), and additional optional ingredients vegetables, seafood, and meat. It is one of the most iconic and popular traditional dishes in Korean cuisine, and is often eaten regularly regardless of occasion or time of day. Doenjang-jjigae was initially made with home-made doenjang; however, due to extensive industrialisation of soybean paste, households and restaurants nowadays use factory-made doenjang instead as their ingredient. From traditional to modern Korean cuisine, doenjang has become one of the most frequently used jang (sauce/paste). It is claimed as a national dish.Doenjang-jjigae is often mistaken for doenjang-guk (soybean paste soup). The main difference between Korean-style stew and soup is in the method of cooking and serving. Jjigae is thicker, has more ingredients, and is largely served as a dish. Guk is served more so as a companion to the rice to be eaten together.