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Siryak-tyamuri
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)[1] 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.[2][3] 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.[4] 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.[5] The dish has been used as a metaphor for Koryo-saram identity,[3] and its similarity to siraegi doenjang-guk has also made it a metaphor for shared culture between Koryo-saram and South Koreans.[2] It is known to be consumed in Koryo-saram enclaves in South Korea, including Ttaetgol Village.[3] It has also been served as ceremonial food in a Koryo-saram doljanchi ceremony.[2] See also
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