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Siryak-tyamuri

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Soybean paste stew in Koryo-saram cuisine
Siryak-tyamuri
Siryak-tyamuri served in Cafe Lily, in Brooklyn, United States
Region or statePost-Soviet states
Associated cuisineKoryo-saram cuisine
Main ingredientsDoenjang, siraegi
Similar dishesSiraegi doenjang-guk

Siryak-tyamuri (/sɪərˈjæk tɪəˈmʊəri/; Russian: сиряк-тямури) or sirak-jangmul (Koryo-mar: 시락장물; сиракжаңмул; [ɕiɾɐk̚tɕ͈ɐŋmuɭ]) is a stew in Koryo-saram cuisine that uses fermented soybean paste (jai; 자이; тяй) as the primary flavorant for the broth. It is a descendent of the Korean dish siraegi doenjang-guk, and prominently features siraegi, dried radish stems.

The dish is considered a staple for Koryo-saram, leading one journalist to remark that the Korean people can survive on just lettuce, doenjang, and rice. One Koryo-saram interviewed in Kazakhstan reported that local Kazakhs and Russians called the dish "Korean soup" (Корейский суп). 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. It has also been served as ceremonial food in a Koryo-saram doljanchi ceremony.

See also

  • Pukjai – another doenjang-based dish

References

  1. 심, 효윤 (2021-11-28). "[더오래]모국어 잃었지만 김치만큼은…한식 명맥 잇는 고려인". JoongAng Ilbo (in Korean). Retrieved 2024-01-23.
  2. ^ 이, 은주 (2011-11-02). "우리 음식 지켜 온 중앙亞 고려인들". Seoul Shinmun. Retrieved 2024-01-22.
  3. ^ 오, 연서 (2020-01-29). "그리던 땅 왔지만 '검은 노동' 대물림…고려인 3대 달래는 국시 한그릇". The Hankyoreh (in Korean). Retrieved 2024-01-23.
  4. 임, 의진 (2022-09-29). "월곡동 고려인 마을과 환대의 도시 광주를 향한 발걸음". Gwangju Ilbo. Retrieved 2024-01-23.
  5. "[방송 하이라이트] 카자흐스탄의 카레이스키, 고려인의 밥상 (KBS 20170226 방송)", Korean Cuisine and Dining, event occurs at 19:20, 2017-02-26, retrieved 2024-01-23

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