Doenjang is a traditional fermented soybean paste staple of Korean cuisine which provides flavour and aroma to a variety of dishes. It is frequently compared to Japanese miso but is thicker and has a stronger flavour profile. After being made with soybeans and brine, it is fermented for flavour and nutritional benefits.
This is a multipurpose component for marinades, dipping sauces, and soups. Its strong flavour compliments foods like ssamjang (a wrap dipping sauce) and doenjang-jjigae (a stew made with soybean paste). Doenjang is also known for its high nutritional content ( probiotics, vitamins, and protein) apart from its culinary importance.
History
The history of Doenjang goes back to the Three Kingdoms period of ancient Korea when it was first produced. Historical records also state that the Goguryeo people (a group of people who were inhabitants of the Goguryeo kingdom, one of the Three Kingdoms of Korea.) had used fermented soybean products in the early third century AD. Doenjang is made with meju, and fermented soybean bricks. These bricks are then aged and crushed to create the thick paste that is used today. Traditionally, it was made in Korean households, throughout the winter.
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Making Process
First, good-quality soybeans are soaked for a full night, then they are boiled and crushed into a paste to make doenjang. After that, this mixture is shaped into meju bricks, which are then allowed to ferment for a few weeks by being dried in a cool area. After drying, these bricks are put in brine-filled pottery jars to continue fermenting. During fermentation, beneficial bacteria and moulds break down the soy to provide it with a strong flavour profile. After fermentation, the meju is crushed to create doenjang, a thick paste. To develop more flavours, some skilled manufacturers age their doenjang for years. The finished dish is popular in Korean cuisine since it is not only tasty but also nutrient-dense.
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Culinary Uses
Doenjang-jjigae, a stew prepared with tofu, veggies, and occasionally meat or seafood, is one of its most popular uses. The paste gives the dish a savoury touch that sets it apart and serves as a base and seasoning for the soup. Additionally, it is usually incorporated alongside sesame oil and gochujang (Korean chilli paste) to make ssamjang, a delicious dipping sauce for grilled meats or wrapped in lettuce leaves. This mix adds more flavour to many side dishes and boosts the taste of barbecued foods like samgyeopsal (grilled pork belly). Apart from these old applications, chefs are using doenjang in modern recipes, from marinades for grilled vegetables to salad dressings, and even fusion foods adding flavours from other cuisines.
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Nutritional Benefits
Due to its high nutritional composition, doenjang is not only tasty but also has many health advantages. It is abundant in protein, dietary fibre, vitamins, and minerals including calcium and iron. Moreover, it has phytoestrogens and flavonoids which could help the general health. Some studies also stated that it has anticancer properties. However, research has found that probiotics in the form of doenjang can help with digestion and gut health.