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Doenjang [1] (Korean: 된장; "thick sauce") or soybean paste [1] is a type of fermented bean paste [2] made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup and soy sauce production.
Doenjang-jjigae (Korean: 된장찌개), referred to in English as soybean paste stew, is a Korean traditional jjigae (stew-type dish), made from the primary ingredient of doenjang (soybean paste), and additional optional ingredients of vegetables, seafood, and meat. [2]
Doenjang-guk (Korean: 된장국) or soybean paste soup is a guk (soup) made with doenjang (soybean paste) and other ingredients, such as vegetables, meat, and seafood. [1] [2] It is thinner, lighter, and milder than doenjang-jjigae (soybean paste stew). [3] It is similar to the Japanese miso soup.
To make this stew from scratch, watch the full video. The starring ingredient in doenjang-jjigae is doenjang, a fermented soybean paste that’s a staple in Korean cooking. To sop up all that good ...
A bowl of doenjang, Korean fermented soybean paste. Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of miso, other varieties of beans, such as broad beans, may also be used. [1]
A fermented soybean paste used in Korean cuisine that contains whole as well as ground soybeans; similar to nattō. Doenjang: Korea: A traditional Korean fermented soybean paste. Its name literally means "thick paste" in Korean. Doubanjiang: China: A spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices.
Meju (Korean: 메주) is a brick of dried fermented soybeans. [1] While not consumed on its own, it serves as the basis of several Korean condiments, such as doenjang (soybean paste), ganjang (soy sauce), and gochujang (chili paste). [1]
It can be made in two to three days through fermentation of boiled soybeans, adding Bacillus subtilis, which is usually contained in the air or in the rice straw, at about 40°C without adding salt, compared with the much longer fermentation period required for doenjang, another, less pungent variety of Korean soybean paste. Like many forms of ...
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