Korean DoenJang
Soybean paste has many beneficial effects on our body.
Soybean paste, a traditional food, protects the body from various diseases by adding nutrients during the process of ripening beans.
We will learn about these miso and tell you more about the benefits of miso and how to make it.
Index
- What is Korean Doenjang?
- The difference between the two types of Doen Jang
- The benefits of soybean paste to our body
- Doen Jang Recipe [ Making ]
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What is Korean Doenjang?
Doen Jang is a traditional Korean fermented food.
Korean Doen Jang can be made into a variety of foods, like gochujang.
Soybean paste is also widely used, from soybean paste stew to various side dishes.
Korean Doen Jang is a food made by fermenting soybean meju in salt water.
The fermented salt water is filtered through a sieve, boiled, and then cooled to make soy sauce.
Soybean is a food that takes advantage of the fact that when fermented, it is decomposed by fermenting bacteria and nutrients are absorbed well.
Doen Jang is usually divided into regular Doen Jang(Meatloaf Doen Jang) and traditional Doen Jang.
The difference between the two types of Doen Jang
Korean Doen Jang is usually divided into regular Doen Jang(Meatloaf Doen Jang) and traditional Doen Jang.
Traditional Doen Jang has a strong savory and astringent taste.
Conventional Doen Jang has a weaker taste than traditional Doen Jang, but has a much stronger Umami.
The Doen Jang introduced above is the Doen Jang sold at Korean marts.
Traditional Doen Jang is more expensive than conventional Doen Jang.
What kind of Doen Jang should be boiled for soybean paste stew to be delicious?
It tastes even better if you boil it with conventional Doen Jang.
The benefits of soybean paste to our body
– Anticancer effect
Doen Jang has good anti-cancer effect among fermented foods.
It contains genistein and daidzein, which are fermented isoflavones, and is effective in preventing prostate cancer, colon cancer, and breast cancer.
In the process of fermenting soybeans into Doen Jang, linolenic acid inhibits the growth of cancer cells.
– Brain health
Lecithin ingredient activates brain cells. It also strengthens the blood vessels in the brain.
The saponin component of Doen Jang is good for preventing aging and senile dementia.
– Bone health
Doen Jang contains a large amount of calcium, which strengthens bones and teeth. It strengthens bone density and makes bones healthy.
The genistein component prevents calcium from escaping from the bones and strengthens the bones.
– Blood vessels
Amano acids such as histamine and leucine lower blood pressure and lower cholesterol levels inside blood vessels.
Prevents vascular diseases such as high blood pressure and arteriosclerosis.
– Prevention of diabetes
Melanoidin helps prevent diabetes by stimulating insulin secretion. Doen Jang contains probiotics contains. This ingredient is effective in preventing diabetes complications.
– Strengthen immunity
Doen Jang containing Lactobacillus lactic acid bacteria helps to increase immunity from viruses or diseases.
And it helps increase the amount of white blood cells. The saponin component contained in Doen Jang also helps strengthen immunity.
Doen Jang Recipe [ Making ]
To make SoybeanPaste, you must first make fermented SoybeanPaste (fermented SoybeanPaste). : Meju making
There are two ways to make doenjang.
There is a way to make it with traditional fermented doenjang and a way to make it with fermented soybean flour.
Among them, I will tell you how to make soybean paste that you can easily make at home.
How to make soybean paste with bean flour
Ingredient
Meju Powder 1Kg
1 liter anchovy broth
140g salt
Making soybean paste with bean flour is really simple.
A. Add 140g of salt to 1 liter of anchovy broth and dissolve until dissolved.
B. Put 1kg of fermented soybean flour in a large bowl.
C. Pour 1/2 of salted anchovy broth into fermented soybean flour.
D. Wear disposable gloves on your hands and mix well with your hands.
E. Add the rest of the anchovy broth little by little and mix well.
F. If the soybean paste is too dry, add a little more anchovy stock and mix well.
G. Put the wrap well on the container. Please do not allow air to pass through.
H. If you ripen in the refrigerator for about 3 to 6 months, it becomes a delicious soybean paste.
The recipe above is how to make low-sodium soybean paste.
If you want to make it less salty than this, you can add about 40g less salt.
Doen Jang is a traditional Korean paste made from fermented soybeans.
Fermented soybean paste helps our stomach and intestines health.
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