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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
Compared to white miso, it uses barley and more soybeans, and it’s fermented for a longer time. This gives it a saltier flavor, though it’s not as salty as red miso, says Terada.
The earliest soybean fermentations in Korea seem to have begun prior to the era of the Three Kingdoms. [3] The Records of the Three Kingdoms, a Chinese historical text written and published in the third century AD, mentions that "Goguryeo people are good at brewing fermented soybeans" in the section named Dongyi (Eastern foreigners) in the Book of Wei.
Edamame – Immature soybean pod used as a specialty food; Fermented bean paste – Fermented foods made from ground soybeans; Kinako – Roasted soybean flour; Kinema – Nepali fermented soybean; Koya dofu – Type of tofu; Lufu (food) – Type of fermented bean curd; Mamenori – Thin wrappers of soybean paper used as a substitute for nori
A fermented soybean food. Tungrymbai is usually prepared by crushing the fermented beans until it almost becomes a paste, and frying in mustard oil with onion-ginger-garlic paste, black sesame seed paste, aromatics and pork. Yellow soybean paste (huáng jiàng) Northern China: A fermented paste made from yellow soybeans, salt, and water.
Gochujang [a] or red chili paste [3] is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (red chili powder), glutinous rice , meju (fermented soybean) powder, yeotgireum ( barley malt powder), and salt.
Traditionally, meju for ganjang and doenjang (which are produced together) are made entirely of fermented soybeans, while meju for gochujang are made using soybeans mixed with rice, barley, or wheat. If wheat is used, the ratio between soybeans and wheat is 6:4; if glutinous rice is used, the ratio between soybeans and glutinous rice is 5:2. [17]