Doenjang

Doenjang [ tøn.ʝaŋ ] is a traditional fermented Korean spice paste made of soybeans. Literally translated, the name means " thick paste ". This paste forms with Gochujang and Ganjang the ground spices every Korean household.

Production

The main ingredients are soy beans and salt. First, the soybeans are boiled and pressed mushy. Soybean material thus obtained is then placed in a square or round tube shape, drying the formed blocks for several months in the air. To dry the Doenjang blocks are usually wrapped with rice straw and hung up. The rice straw promotes the formation of natural enzymes inside the mass, which give the pressed soybeans with a particular flavor. This ripening process is accelerated by higher air temperatures. One can compare this process with about cheese making. After drying, the Doenjang blocks are then placed in large earthen vessels, and doused with salt water. As Würzbeigaben find chillies and charcoal use. The Doenjang must again pull over several months until it is ready for consumption as a viscous fermented paste.

• Korean Food
• Seasonings