Doenjang Jjigae — Paris

Doenjang jjigae occupies the position a house stock occupies elsewhere: always around, rarely announced, quietly load-bearing. The fermented soybean paste gives it a salty, long-finishing flavour, related to miso but rougher and more insistent. Courgette, potato, tofu, onion, and sometimes a little meat or a few clams fill out the pot. It arrives bubbling and is eaten by the spoonful, either straight from the shared pot or from a small bowl of your own. Alternate it with rice and banchan rather than drinking it on its own, because it is deliberately salty. At a grill table it closes the meal rather than opening it. This page gathers the Paris venues that serve this dish; use the filters to narrow by occasion, area or service.