Pukjai
Soybean stew in Koryo-saram cuisine
From Wikipedia, the free encyclopedia
Pukjai (Russian: пуктяй, romanized: puktjaj, IPA: [pʊkˈtʲaj]) or bukjai (Koryo-mar: 북자이; букжай; [puk̚tɕ͈aɪ]) is a soybean stew dish in Koryo-saram cuisine. It is a descendant of the Korean dish doenjang-jjigae.[1] The dish uses soybean paste (jai; тяй; 자이)[2] as the base flavoring for the broth. Various ingredients are then added to the base stew.[1]
| Type | Jjigae |
|---|---|
| Region or state | Former Soviet Central Asia |
| Associated cuisine | Koryo-saram cuisine |
| Main ingredients | Fermented soybean paste (doenjang; jai) |
| Similar dishes | Doenjang-jjigae |
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.
See also
- Siryak-tyamuri – another Koryo-saram dish made with soybean paste