''Siryak-tyamuri'' (; ) or ''sirak-jangmul'' (

Koryo-mar Koryo-mar (; ) is a dialect of Korean spoken by Koryo-saram, ethnic Koreans who live in the countries of the former Soviet Union. It is descended from the Hamgyŏng dialect and multiple other varieties of Northeastern Korean. Koryo-mar is of ...

: 시락장물; ; ) is a stew in

Koryo-saram cuisine Koryo-saram are ethnic Koreans of the Post-Soviet states, former Soviet Union. They have a distinct style of cuisine that is descended from Korean cuisine and influenced by the cuisines of various countries they have lived in. They are often consi ...

that uses

fermented soybean paste Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of ''miso'', other varieties of beans, such a ...

('' jai''; 자이; ) as the primary flavorant for the broth. It is a descendent of the Korean dish ''

siraegi ''Siraegi'' () is a Korean ingredient prepared by drying the leaves and stems of a radish or, less commonly, of a napa cabbage. ''Siraegi'' refers to radish stems and leaves or the outer leaves of cabbage dried in the sun and wind. ''Siraegi'' ...

'' ''

doenjang-guk ''Doenjang-guk'' () or soybean paste soup is a '' guk'' (soup) made with ''doenjang'' (soybean paste) and other ingredients, such as vegetables, meat, and seafood. * It is thinner, lighter, and milder than ''doenjang-jjigae'' (soybean paste stew ...

'', and prominently features ''siraegi'', dried radish stems. The dish is considered a staple for

Koryo-saram Koryo-saram (; ) or Koryoin () are ethnic Koreans of the post-Soviet states, former Soviet Union, who descend from Koreans that were living in the Russian Far East. Koreans first began settling in the Russian Far East in the late 19th century. ...

, leading one journalist to remark that the

Korean people Koreans are an East Asian people, East Asian ethnicity, ethnic group native to the Korean Peninsula. The majority of Koreans live in the two Korean sovereign states of North and South Korea, which are collectively referred to as Korea. As ...

can survive on just lettuce, ''

doenjang ''Doenjang'' * () or soybean paste is a type of fermented bean paste made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soyb ...

'', and rice. One Koryo-saram interviewed in Kazakhstan reported that local Kazakhs and Russians called the dish "Korean soup" (). She also reported that local non-Koreans also enjoyed the soup. The dish has been used as a metaphor for Koryo-saram identity, and its similarity to ''siraegi doenjang-guk'' has also made it a metaphor for shared culture between Koryo-saram and South Koreans. It is known to be consumed in Koryo-saram enclaves in South Korea, including

Ttaetgol Village Ttaegol Village (), alternatively Ddaetgol Village, is an enclave of Koryo-saram (ethnic Koreans of the mainland Post-Soviet states, former Soviet Union) in Seonbu-dong, Danwon District, Ansan, Gyeonggi Province, South Korea. In Russian, the area ...

. It has also been served as ceremonial food in a Koryo-saram ''

doljanchi ''Dol'' () or ''doljanchi'' () is a Korean tradition that celebrates a baby's first birthday. The tradition has been practiced since the early Joseon period. The ceremony typically involves the ritual offering of a '' samsinsang'' to the god Sa ...

'' ceremony.

References

External links

* – A South Korean YouTuber preparing the dish (in Korean) * – A 2017 episode of '' Korean Cuisine and Dining'', where a Koryo-saram family in Kazakhstan prepare the dish beginning around 17:50 (in Korean) {{Koryo-saram Koryo-saram cuisine Korean soups and stews Kazakh cuisine Kyrgyz cuisine Soviet cuisine Russian soups

See also

References

External links