Fermented bean paste

Traditional Korean fermented soybean paste

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A bowl of doenjang with whole soybeans

Doenjang is a traditional Korean fermented soybean paste. It is a staple ingredient in Korean cooking, known for its rich, savory flavor and versatility in various dishes.

History

The origins of doenjang can be traced back to ancient Korea, where it was developed as a method of preserving soybeans. The fermentation process not only preserved the beans but also enhanced their nutritional value and flavor. Doenjang has been a part of Korean culinary tradition for centuries, often made in homes and monasteries.

Production

Doenjang is made by fermenting soybeans and brine. The process begins with boiling soybeans until they are soft, then mashing them into a paste. This paste is formed into blocks called meju, which are dried and fermented. The fermentation process involves natural bacteria and yeasts, which develop the paste's characteristic flavor and aroma.

Fermentation Process

The meju blocks are traditionally hung in a well-ventilated area to dry and ferment. After several weeks, they are placed in a large earthenware jar with brine and left to ferment for several months. During this time, the mixture develops a complex flavor profile, with umami, salty, and slightly sweet notes.

Culinary Uses

Doenjang is a versatile ingredient used in a variety of Korean dishes. It is a key component in doenjang jjigae, a hearty stew made with vegetables, tofu, and sometimes meat or seafood. Doenjang is also used as a seasoning in soups, sauces, and marinades.

Doenjang Jjigae

A pot of doenjang jjigae

Doenjang jjigae is one of the most popular dishes made with doenjang. It is a savory stew that combines the paste with vegetables such as zucchini, potatoes, and mushrooms, along with tofu and sometimes meat or seafood. The stew is typically served with rice and kimchi.

Nutritional Value

Doenjang is rich in protein, vitamins, and minerals. The fermentation process enhances the bioavailability of nutrients and introduces beneficial probiotics, which can aid in digestion and support gut health.

Cultural Significance

In Korean culture, doenjang is more than just a food ingredient; it is a symbol of tradition and family. Many families have their own recipes and methods for making doenjang, passed down through generations. It is often made in large quantities and shared with family and friends.

Related pages

• Korean cuisine
• Fermentation
• Soybean
• Kimchi