📝 About This Recipe
Doenjang is the deep, umami-rich cornerstone of Korean cuisine, a fermented soybean paste that embodies the patience of time and nature. Unlike its milder cousin miso, Doenjang is bold, earthy, and complex, resulting from the natural fermentation of dried soybean bricks known as Meju. This recipe guides you through the 'Jang-damgeugi' process, where you will transform simple legumes into a liquid gold soy sauce and a thick, savory paste that serves as the foundation for endless stews and marinades.
🥗 Ingredients
The Soybeans (Meju)
- 2 kg Yellow Soybeans (Baektae) (high-quality, non-GMO preferred)
- 6-8 liters Water (for soaking and boiling)
The Brine (Jang-mul)
- 2 kg Coarse Korean Sea Salt (Cheonilyeom) (aged to remove bitterness)
- 10 liters Filtered Water (chlorine-free is essential for fermentation)
The Purification Elements
- 5-7 pieces Dried Red Chili Peppers (whole and clean)
- 3-4 lumps Hardwood Charcoal (food-grade, sterilized over a flame)
- 5-6 pieces Dried Jujubes (optional, for sweetness and health)
👨🍳 Instructions
-
1
Thoroughly wash the soybeans in cold water until the water runs clear. Soak them in a large pot with plenty of water for 12 to 15 hours until they have doubled in size.
-
2
Drain the beans and add fresh water. Bring to a boil over high heat, then reduce to medium-low. Simmer for 4-5 hours until the beans are soft enough to mash easily between two fingers and have turned a light tan color.
-
3
Drain the cooked beans, reserving some cooking liquid. While still hot, mash the beans using a mortar and pestle or a heavy-duty meat grinder until a thick, slightly chunky paste forms.
-
4
Shape the mashed beans into rectangular bricks (Meju), approximately 6x8 inches. Press firmly to remove air pockets. Let them sit in a cool, dry place for 2-3 days until the surface feels dry and firm.
-
5
Traditionally, these bricks are hung with rice straw to ferment for 1-2 months. For a controlled home version, place them on a rack in a well-ventilated area until they develop a white/yellowish mold (avoid black or green mold).
-
6
Prepare the brine by dissolving the sea salt into 10 liters of filtered water. Use a 'raw egg test': an egg should float with a nickel-sized portion of its shell visible above the water, indicating the correct salinity.
-
7
Sterilize a large earthenware crock (Onggi) or a large glass jar. Scrub the dried Meju bricks with a brush to remove excess debris and rinse quickly under running water.
-
8
Place the Meju bricks into the crock and pour the brine over them until fully submerged. Use sterilized stones or weights to keep the bricks from floating.
-
9
Add the dried chilies, jujubes, and the red-hot glowing charcoal (this purifies the brine and removes odors). Cover with a breathable cloth or a glass lid.
-
10
Place the crock in a sunny spot. If using a traditional lid, open it during sunny days to let the sun and air work their magic, and close it at night or during rain. Let ferment for 60 to 100 days.
-
11
After the fermentation period, perform 'Jang-garugi' (separating the paste). Remove the solids (Meju) into a large bowl. The remaining dark liquid is your raw Guk-ganjang (Korean soup soy sauce).
-
12
Mash the softened Meju solids thoroughly by hand, adding a splash of the brine if it's too dry. Pack this paste tightly into a smaller sterilized jar, ensuring no air bubbles remain.
-
13
Smooth the top of the paste and sprinkle a generous layer of sea salt over it to prevent mold. Let this age for another 1-3 months before using. The flavor will deepen and mellow over time.
💡 Chef's Tips
Always use Korean sea salt (Cheonilyeom); standard table salt will result in a bitter, one-dimensional flavor. If you see white 'flower' mold on the surface of the brine during fermentation, simply skim it off; it is harmless yeast. Temperature is key; a consistent cool-to-warm cycle (like spring weather) produces the best microbial activity. Ensure your Onggi or glass jar is bone-dry before starting to prevent the growth of bad bacteria. For a deeper flavor, you can mix in a small amount of steamed glutinous rice flour to the final paste during the mashing stage.
🍽️ Serving Suggestions
Whisk into a boiling pot of water with anchovy broth, tofu, and zucchini for a classic Doenjang Jjigae (Soybean Paste Stew). Mix with Gochujang, minced garlic, and sesame oil to create Ssamjang, the perfect dip for Korean BBQ lettuce wraps. Use as a marinade for pork belly or mackerel to neutralize fishy odors and add deep umami. Thin with a little rice vinegar and honey for a savory, fermented salad dressing. Pair dishes made with Doenjang with a chilled glass of Makgeolli (Korean rice wine) to complement the fermented notes.