Pukjai (Russian: пуктяй, romanized: puktjaj, IPA: [pʊkˈtʲaj]) or bukjai (Koryo-mar: 북자이; букжай; [puk̚tɕ͈aɪ]) is a soybean stew dish in Koryo-saram cuisine. It is a descendent of the Korean dish doenjang-jjigae.^[1] The dish uses soybean paste (jai; тяй; 자이)^[2] as the base flavoring for the broth. Various ingredients are then added to the base stew.^[1]

Koryo-saram are Koreans of the former Soviet Union. They have a cuisine descended from the Korean peninsula and influenced by the regions they have lived in.^[1] They primarily descend from Korean populations in the North Hamgyong Province, and as such their language and cuisine is influenced by that region.^[3] The word pukjai descends from the term bukjang (북장), which was the term for the North Hamgyong-style doenjang.^[4]

In one restaurant in the return migration enclave Ttaetgol Village in Ansan, South Korea, the soup contained tomatoes, cabbage, and a whole egg.^[1] This would be considered unusual for South Korean doenjang-jjigae.

• Siryak-tyamuri – another Koryo-saram dish made with soybean paste

• The lightest Korean soup. EATING IN MIG. Potato cooked ... Done !!! on YouTube – A Koryo-saram YouTuber making the dish (in Russian)
• THIS IS WHAT KOREANS NEVER BORED on YouTube – A YouTuber making a version of the dish (in Russian, English subtitles)