[입이트이는영어] Doenjang Jjigae / 된장찌개

2020.04.13

 

 

# Study Group Questions

1. What is your favorite soup or stew? How do you make it? Why do you like it so much?
2. Describe some other types of typical Korean food.
3. Why are foods prepared differently, depending on the region?
 

# SPEECH PRACTICE

Talk about doenjang jjigae.
  
Jjigae, or stew, is a common type of food in Korea.

Doenjang jjigae in particular is eaten the most frequently.

The ingredients people use vary from region to region, but it's safe to say that the jjigae is eaten everywhere in the country.

The main merit of doenjang jjigae is that it fits Korean's tastes, and it's a cinch to make.

To make doenjang jjigae, you make stock by boiling anchovies in water.

Then, you just stir in some doenjang to flavor the broth.

Potatoes, radishes, zucchinis, and chill peppers are common solid ingredients.

It's also good to add tofu or meat.

All in all, doenjang jjigae is one of the most representative stews in Korea.

[해석]

한국에서 찌개는 매우 보편적인 음식이다. 특히 된장찌개는 가장 흔하게 해서 먹는 찌개이다. 지역마다 사용하는 재료는 다르지만, 전국 어디에서나 이 찌개를 끓여 먹는다고 해도 과언이 아니다. 된장찌개의 가장 큰 장점은 한국 사람들의 입맛에 맞고 만들기 쉽다는 것이다.
된장찌개를 만들려면 일단 물에 멸치를 넣고 끓여서 육수를 낸다. 그런 다음, 국물 맛을 내는 된장만 조금 풀어 주면 된다. 감자, 무, 애호박, 고추 등이 일반적인 재료로 사용된다. 두부나 고기를 넣어도 좋다. 결론적으로, 한국의 대표적인 찌개 중 하나이다. 
 

# Key Expressions

common type of 흔한 종류의
ingredient 식재료
vary from region to region 지역마다 다르다
it's safe to say that ~라고 해도 과언이 아니다
main merit of ~의 주요 장점
fit someone's taste ~의 입맛에 맞다
a cinch to make 만들기 쉬운 것
make stock 육수를 내다
anchovy 멸치
stir in 섞어 넣다
broth 국물
zucchini 애호박
solid ingredients 건더기 재료
representative 대표적인
 

# Pattern Practice

1. vary from region to region 지역마다 다르다
The ingredients people use vary from region to region.
Even in the same country, the scenery varied from region to region.
The most popular drinks vary from region to region.

2. fit someone's taste ~의 입맛에 맞다
Doenjang jjigae fits Korean people's tastes.
No matter what I cook, it never fits her taste.
I didn't buy anything because nothing fit my taste.

3. make stock 육수를 내다
To make doenjang jjigae, you make stock by boiling anchovies in water.
It takes all day to make stock.
The most important part of this dish is making stock.
 

# Dialogue Practice

A: What will you have for dinner?
B: I cooked some stew yesterday, so I'll be eating in.
A: Really? I didn't know you cooked at home.
B: I'm not a great cook or anything, but I can make basic stews.
A: I see.
B: Home cooking is easier on the stomach than store-bought food.
A: You're right. It's also better for your health.
B: Yeah. So I make it a point to cook at home if I can.

A: 저녁 뭐 먹을 거니?
B: 어제 끓여 놓은 찌개가 있어서 집에서 밥 먹을 거야.
A: 그래? 집에서 음식을 해 먹는지 몰랐네.
B: 음식을 잘하는 편은 아닌데, 기본적인 찌개들은 끓일 줄 알아.
A: 그렇구나.
B: 밖에서 사다 먹는 음식보다 집밥이 속이 더 편하더라고.
A: 맞아. 건강에도 더 좋지.
B: 응. 그래서 가능하면 집밥을 먹으려고 노력 중이야.
 

[Key Expressions]

eat in 집에서 식사하다
not a great cook or anything 음식을 엄청 잘하는 것은 아니다
easy on the stomach 속이 편한
store-bought food 사다 먹는 음식
make it a point to 가급적 ~하다
 

# Composition Practice

1. 한국 내에서도 사투리가 지역마다 다르다. (vary from region to region)
2. 이곳은 분명 네 취향에 맞을 거야. (fit someone's taste)
3. 육수를 만드는 건 쉬운데, 시간이 오래 걸려. (make stock)
4. 오늘 저녁은 집에서 먹지 말고, 새로 생긴 저 음식점에 가 보자. (eat in)
5. 조금 싱겁긴 하지만 속이 편해. (easy on the stomach)