찌개jji-ge, mis-translated by Koreans as stew (much to the dissapointment of the international community, and something which I will discuss in the next post), is similar to 탕 tangin terms of quantity of ingredients. What makes it different is that the flavour comes, not from meat, fish, or stock, but fermented produce, either 김치kimchi or 됀장dwen-jang. Both these ingredients can be quite strong, so what turns out is a surprisingly rich and hearty, yet still very liquidy soup.
된장찌개dwen-jang-jigg-e normally contains clams or shrimps. Just like 김치찌개kim-chi-jigg-ae it also can contain tofu, chillis, spring onions etc. Like 탕tang a good 찌개jji-ge should have many more ingredients than liquid. If it doesn't, the restaurant is skimping on costs.
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