Doenjang
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| Korean spelling | |
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| Korean alphabet : | 된장 |
| Revised Romanization : | Doenjang |
| McCune-Reischauer : | Toenjang |
Doenjang [tøn.d͡ʑaŋ] is a traditional Korean fermented soybean paste . Literally translated, the name means "thick paste". This paste, along with Gochujang and Ganjang, forms the basic spices of every Korean household.
Manufacturing
The main ingredients are soybeans and salt, sea salt ( 천일염 Cheon-il-yeom). First, the soybeans are boiled out and pressed until they are mushy. The soy mass obtained in this way is then shaped in a square or round vessel, and the resulting blocks (Meju) are air-dried for several months. To dry, the Meju blocks are usually wrapped in rice straw and hung up. The rice straw promotes the formation of natural enzymes inside the mass, which give the pressed soybeans a special taste. This ripening process is accelerated by higher air temperatures. You can compare this process with cheese making . After drying, the Meju blocks are placed in larger earthenware vessels (Onggi) and salted water is poured over them. Chili peppers and charcoal as well as jujube are used as spices . The whole thing then has to steep again for several months until it is ready to use as a tough fermented paste (Doenjang). If no soy sauce Ganjang ( 간장 ) is produced, the paste is called Tojang ( 토장 ).
A modern variant is Gaeryangsik-Doenjang ( 개량식 된장 ), here Kōji is used for fermentation, which is then mixed with cooked soybeans, this Doenjang is sweeter and softer.
Another variant of fermented soybeans in Korea is Cheong-guk-jang ( 청국장 ; 淸 麴 醬 ), it is similar to Nattō .
Meju blocks hung up to dry
Meju blocks pickled in onggi with charcoal and chilli
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Web links
- Fermented soybean paste on maangchi.com, accessed March 2, 2017.
- Know your Doenjang on kimchimari.com, accessed March 2, 2017.
Individual evidence
- ↑ Cheonggukjang: Dry-Fermented Soybean Paste on chefssociety.org, accessed March 1, 2017.