된장찌개
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Korean[edit]
Etymology[edit]
From 된장 (doenjang) + 찌개 (jjigae).
Pronunciation[edit]
- (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.
| Romanizations | |
|---|---|
| Revised Romanization? | doenjangjjigae |
| Revised Romanization (translit.)? | doenjangjjigae |
| McCune–Reischauer? | toenjangtchigae |
| Yale Romanization? | tōyn.cangccikay |
Noun[edit]
된장찌개 • (doenjangjjigae)
- doenjang-jjigae, a sort of stew made of 된장 and beef (sometimes seafood)