Doenjang () or soybean paste made of soybean and brine used in Korean cuisine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. Jangdoks used for doenjang production are found in the mural paintings of Anak Tomb No. 3 from the 4th century Goguryeo.

In the Samguk sagi, a historical record of the Three Kingdoms of Korea, it is written that doenjang and ganjang, along with meju and jeotgal, were prepared for the wedding ceremony of King Sinmun in February 683. Sikhwaji, a section from Goryeosa (History of Goryeo), recorded that doenjang and ganjang were included in the relief supplies in 1018, after a Khitan invasion, and in 1052, when a famine occurred. Joseon texts such as Guhwangchwaryo and Jeungbo sallim gyeongje contain detailed procedures on how to brew good-quality doenjang and ganjang. Gyuhap Chongseo explains how to pick a date for brewing, what to forbear, and how to keep and preserve doenjang and ganjang.

  • Hansik-doenjang (, "Korean-style fermented soybean paste") – doenjang made with traditional style meju and brine.
  • Doenjang (, "fermented soybean paste") – doenjang made with non-traditional meju (which can be made of soybean, rice, barley, wheat or degreased soybean, and ripened using traditional method or Aspergillus) and saline solution.
  • Seasoned doenjang () – product that contains more than 90% of doenjang or hansik-doenjang.

Use

thumb|right|A bowl of homemade [[doenjang jjigae]]

Doenjang can be eaten as a condiment in raw-paste form with vegetables, as flavored seasoning or even as a dipping condiment. However, 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 red leaf lettuce. This dish is called ssambap. This combination of leaf vegetable and doenjang (or ssamjang) often complements popular Korean meat dishes such as samgyeopsal, bulgogi, bibimbap and bossam.

It can also be used as a component of soup broth, as in the popular stew doenjang jjigae, which usually includes tofu, various vegetables such as chile peppers, zucchini, and scallion, and (optionally) mushrooms, red meat, or scallops.

Nutrition and health

Doenjang is rich in flavonoids and beneficial vitamins, minerals, and plant hormones (phytoestrogens) which are sometimes claimed to possess anti-carcinogenic properties. 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. Linoleic acid (53% of the fatty acids) and linolenic acid (8% of the fatty acids) have an important role in normal growth of blood vessels and prevention of blood vessel-related illness. Doenjangs efficacy still exists after boiling, in dishes such as doenjang jjigae.

Claims are being explored about the role of doenjang in reducing visceral fat, though most studies have only been done on rodents. However, one study on humans does exist, which suggests that its visceral fat reduction properties are also present in humans.

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 B<sub>12</sub>. The health benefits of doenjang are rumored to extend longevity, and this is illustrated by the fact that out of the 32,000 people in Sunchang 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 jjigae to their menus shortly after publication. South Korea's JoongAng Ilbo covered this story in China on December 13, 2007.

In culture

"Doenjang girl" is a slang term for women who indulge in luxurious products to show off despite not being able to afford them, and eat low-priced basic food at home.

See also

  • Cheonggukjang
  • Doujiang, fresh soy milk in Chinese cuisine
  • Fermented bean paste
  • Korean cuisine
  • List of condiments
  • List of fermented foods
  • List of fermented soy products
  • Miso
  • Nattō
  • Tương
  • Yellow soybean paste

References

  • Different ways of consuming Doenjang (video)
  • Photo of South Korea-produced doenjang
  • The history of doenjang