된장
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Korean
Etymology
From 된 (doen-, “hard”) + 장(醬) (jang, “sauce”).
Pronunciation
- (SK Standard/Seoul) IPA(key): [ˈtwe̞(ː)ɲd͡ʑa̠ŋ] ~ [ˈtø̞(ː)ɲd͡ʑa̠ŋ]
- Phonetic hangul: [뒌(ː)장/된(ː)장]
- Though still prescribed in Standard Korean, most speakers in both Koreas no longer distinguish vowel length.
| Romanizations | |
|---|---|
| Revised Romanization? | doenjang |
| Revised Romanization (translit.)? | doenjang |
| McCune–Reischauer? | toenjang |
| Yale Romanization? | tōyn.cang |
Noun
- fermented soybean paste
Synonyms
- 북장(北醬) (bukjang) (as made in Hamgyeongdo, the northeastern region of North Korea)
Derived terms
- 된장풀 (doenjangpul, “Ohwia caudata”)