Doenjang
From Wikipedia, the free encyclopedia
| Doenjang | ||||||||
|---|---|---|---|---|---|---|---|---|
Doenjang containing whole soybeans
|
||||||||
| Korean name | ||||||||
|
Doenjang (Korean pronunciation: [tønd͡ʑaŋ]) is a traditional Korean fermented soybean paste. Its name literally means "thick paste" in Korean.
Contents |
[edit] Production
To produce doenjang, dried soybeans are boiled and stone-ground into coarse bits. This paste is then formed into blocks, which are called meju (메주). The blocks are then exposed to sunlight or warmth. They are then dried; this exposure to the air allows Bacillus subtillis to begin the fermentation process. The Bacillus subtillis reproduce consuming soybean protein and water in the meju, the soybean blocks. Production of spores by the bacteria results in an unpleasant ammonia smell during the fermentation. One to three months later, depending on the block size, the meju are put into large opaque pottery jars with brine and left to further ferment, during which time various beneficial bacteria transform the mixture into a further vitamin-enriched substance (similar to the way milk ferments to become yogurt). Liquids and solids are separated after the fermentation process, and the liquid becomes Korean soy sauce (Joseon ganjang; 조선간장). The solid, which is doenjang, is very salty and quite thick, often containing (unlike most miso) some whole, uncrushed soybeans.
While traditional homemade doenjang is made with soybeans and brine only, many factory-made variants of doenjang contain a fair amount of wheat flour just like most factory-made soy sauce does. Some current makers also add fermented, dried, and ground anchovies to accentuate the doenjang's savoury flavour.
[edit] Use
Doenjang can be eaten as a condiment in raw paste-form with vegetables, similar to the way some people dip celery into cheese, but it is more commonly mixed with garlic, sesame oil, and sometimes gochujang to produce ssamjang which is then traditionally eaten with or without rice wrapped in leaf vegetables such as Chinese cabbage. This dish is called ssambap. Like this, doenjang is basic sauce when Koreans eat samgyeopsal, which is one of the most popular meat dishes.
It can also be used as a component of soup broth, for example in a popular stew (jjigae) called doenjang jjigae which usually includes tofu, various vegetables such as chile peppers, zucchini and welsh onion, and (optionally) mushrooms, red meat, or scallops.
[edit] Nutrition and health
Doenjang is rich in flavonoids and beneficial vitamins, minerals, and hormones which are sometimes claimed to possess anti-carcinogenic properties.[1]. In Korean traditional meals, the menu has concentrated on vegetables and rice but doenjang, which is made of soybeans, has a great deal of lysine, an essential amino acid that rice lacks. There are linoleic acid of 53% and linolenic acid of 8% which have an important role in normal growth of blood vessels and prevention of blood-vessel-related illness. Unlike miso, which is usually not boiled, doenjang's efficacy still exists after boiling, in dishes such as doenjang jjigae.[2]
[edit] Knowledge and use of doenjang outside Korea
Doenjang is considered one of the essential sauces of authentic Korean cuisine. However, the condiment has historically been unknown outside of Korea, although recent international articles have resulted in an increase in its popularity. A 2007 Chinese article on the "Sauces of Korea" listed doenjang and gochujang as essential flavorings and explored the origins of the condiments, particularly focusing on Sunchang County, where most Korean soy sauce is produced. The article pointed out that doenjang does not contain any artificial additives and in fact has healthy amounts of essential vitamins, such as Vitamin C and Vitamin B12. The health benefits of doenjang are rumored to extend longevity, and this is illustrated by the fact that out of the 32,000 in Sunchung county, eight are over 100 years old and many are over 90. The article was influential throughout China, resulting in many Chinese restaurants adding doenjang stew, modified slightly to Chinese tastes, to their menus shortly after publication. South Korea's JoongAng Ilbo covered this story in China on December 13, 2007.[3]
[edit] See also
[edit] References
- ^ Prof. Kun-Young Park, Pusan National University (2005-10-26). "Korean food for defeating cancer" (in Korean). Hankook Ilbo. http://news.hankooki.com/lpage/society/200510/h2005102611373121950.htm. Retrieved on 2007-11-26.
- ^ Prof. Suk Ja, Yoon Baewha Women's College (2004-04-16). "Efficacy and Nutrition of Doenjang" (in Korean). Public website. http://yijo.com/mart6/bbs.php?table=infor_01&query=print&uid=5. Retrieved on 2008-01-21.
- ^ JOINS | 아시아 첫 인터넷 신문
[edit] External links
 |
Wikimedia Commons has media related to: Doenjang |
- Different ways of consuming Doenjang (video)
- Photo of South Korea-produced doenjang
- The history of doenjang
- Prof. Kun-Young Park, Pusan National University. "Longer aging time increases the anticancer and antimetastatic properties of doenjang" (in Korean). ASA-IM Korea. http://www.asa-im.or.kr/board/health_content.asp?cate=free&idx=531&page=3&search=&searchstring=&idx_image=0. Retrieved on 2007-11-26.
- "Regional doenjang" (in Korean). The Rural Development Administration of South Korea. http://www2.rda.go.kr/tpd/life/html/dietary/sauce/sauce04.htm. Retrieved on 2007-11-26.
|
||||||||||||||||
