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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. It is sometimes used as a relish. [2]

2024年8月4日 · Doenjang is a bean paste made by fermenting soybeans in a sea salt brine. It has a chunky consistency and a sharp, salty, umami flavor. You can make this complex ingredient by fermenting Meju (dried bricks of fermented soybeans) in a salty brine within a charcoal-smoked earthenware crock for a fermentation period ranging from weeks to years.

Doenjang begins with a block of dried soybeans called meju. It is the main raw material for Korean condiments like cheonggukjang, kanjang and gochujang along with doenjang. Doenjang is listed as being among the items prepared for the wedding ceremony of Sinmun of Silla in 683.

2015年3月17日 · Doenjang is an assertively flavored, thick brown paste made from fermented soybeans and salt. It's one of the essential ingredients in a Korean home cook's pantry, along with other staples...

2021年4月27日 · Doenjang is most commonly used for the famous Fermented Soybean Soup (Doenjang Jjigae 된장찌개). This pungently aromatic soup or stew is renown for its rich, hearty flavours and health benefits. It can also be used as a mild but …

2016年10月14日 · Doenjang (된장) is fermented Korean soybean paste that is made by fermenting cooked soybeans with salt for 6 months or more. Making doenjang requires a lot more work and time than gochujang but you also get a huge depth of umami flavor in return. It also tastes a little sour and salty in addition to its amazing umami flavor.

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2019年5月13日 · 7 recipes using Doenjang – a traditional and unique Korean seasoning ingredient made with fermented soybeans. These recipes include classic soups and stews, plus an Instant Pot option. If you love Doenjang then I think it would be safe to say that you REALLY love Korean food.

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