Chef: Text replace - "Uses::Garlic" to "Garlic"

2012-10-20T18:43:31Z

Text replace - "Uses::Garlic" to "Garlic"

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{{#seo:
|title=Doenjang: Cooking Wiki
|titlemode=replace
|keywords=#doenjang #soyabean #soyabeans #rice #vegetables #soyasauce #brine #cheese #chillipeppers #anchovies #sesameoil
|hashtagrev=12032020
|description=Doenjang is a traditional Korean fermented soya bean paste
}}


[[Image:Doenjang.jpg|300px|thumb|right|Doenjang]]
Doenjang is a traditional Korean fermented [[soya bean]] paste. Its name literally means "thick paste".

To produce doenjang, dried [[soya beans]] are boiled and stone-ground into coarse bits. This paste is then formed into blocks, which are called ''meju''. The blocks are then exposed to sunlight or warmth, when dried [[rice]] plants are attached to the surface of the [[soya bean]] blocks. Dried [[rice]] plants are readily available in Korea and are a rich source of bacteria (''Bacillus subtillis''). The fermentation process begins at this stage. The ''Bacillus subtillis'' bacteria reproduce, consuming [[soya bean]] protein and water in the ''meju''. The unique smell of the ''meju'' is mainly the ammonia which is produced by the bacteria. 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 [[soya sauce]] (''Joseon ganjang''). The solid, which is doenjang, is very salty and quite thick, often containing (unlike most [[miso]]) some whole, uncrushed [[soya beans]].

While traditional homemade doenjang is made with [[soya beans]] and [[brine]] only, many factory-made variants of doenjang contain a fair amount of [[wheat]] [[flour]] just like most factory-made [[soya sauce]] does. Some current makers also add fermented, dried, and ground [[anchovies]] to accentuate the doenjang's savoury flavour.

Doenjang can be eaten as a condiment in raw paste-form with [[vegetables]], similar to the way some people dip [[celery]] into [[cheese]]. However, it is more commonly mixed with [[Garlic|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''. 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 [[chilli peppers]], [[courgettes]] and [[spring onions]], and (optionally) [[mushrooms]], red [[meat]], or [[scallops]].

{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Condiments]]
[[Category:Dips and sauces]]
[[Category:Prepared foods]]
[[Category:Store cupboard items]]

<code 'hashtagrev:12032020'>[[Special:Search/doenjang|#doenjang]] [[Special:Search/soyabean|#soyabean]] [[Special:Search/soyabeans|#soyabeans]] [[Special:Search/rice|#rice]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/soyasauce|#soyasauce]] [[Special:Search/brine|#brine]] [[Special:Search/cheese|#cheese]] [[Special:Search/chillipeppers|#chillipeppers]] [[Special:Search/anchovies|#anchovies]] [[Special:Search/sesameoil|#sesameoil]]
</code>

Doenjang - Revision history

Chef: Text replace - "Uses::Garlic" to "Garlic"