Doenjang

Doenjang (; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish.
History.
The earliest soybean fermentations in Korea seem to have begun prior to the era of the Three Kingdoms. The "Records of the Three Kingdoms", a Chinese historical text written and published in the third century AD, mentions that "Goguryeo people are good at brewing fermented soybeans" in the section named "Dongyi" (Eastern foreigners), in the "Book of Wei". Jangdoks used for doenjang production are found in the mural paintings of Anak Tomb No.3 from the 4th century Goguryeo.
In "Samguk Sagi", a historical record of the Three Kingdoms era, it is written that "doenjang" and "ganjang" along with "meju" and "jeotgal" were prepared for the wedding ceremony of the 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".
Production.
"Doenjang" is made entirely of fermented soybean and brine. Soup soy sauce is also made during the "doenjang" production.
"Meju", Korean soybean brick, is made around "ipdong" in early November. Soybeans are soaked overnight, boiled in salt water, and then pounded in a mortar ("jeolgu") or coarsely ground in a millstone. About a "doe" (≈1.8 litres) or two "doe"s of pounded soybean is chunked, compressed, and shaped into a cube or a sphere called "meju". The "meju" bricks are then dried in a cool, shaded area for a week to several weeks until firm. When the bricks harden, they are tied with rice straws to the eaves of the house, or put in the warm ondol room with rice straws, for fermentation. In Jeongwol, the first month of the lunar year, well-fermented "meju" bricks are washed and sun-dried.
After drying, the "meju" bricks are aged in onggi crocks (jangdok) with brine. Charcoal and chillies are added for their absorbent and antibacterial properties, as well as folk-religious beliefs that they drive evil spirits away. When fermented well, the aged "meju" chunks are mashed to become "doenjang", and the filtrate is boiled to become "ganjang".
Types.
Though "doenjang" and "ganjang" are usually made together, "doenjang" can also be made without producing any filtrate.
While traditional "doenjang" is made with soybeans and brine only, many factory-made variants of "doenjang" contain a fair amount of wheat flour just like most factory-made soy sauce does. Some current makers also add fermented, dried, and ground anchovies to accentuate "doenjang"'s savory flavor. Korean Ministry of Food and Drug Safety's "Food Code" classifies "doenjang" into three categories by their ingredients.
Use.
"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, for example "samgyeopsal", "bulgogi", "bibimbap" and "bossam".
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 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 anticarcinogenic 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. "Doenjang"'s 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 B12. 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 Sunchung 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" modified slightly to Chinese tastes, to their menus shortly after publication. South Korea's "JoongAng Ilbo" covered this story in China on December 13, 2007.
Similar food.
A very similar fermented soybean paste in northeast China is known as "dajiang" (大醬). The tradition of eating "dajiang" is said to have been started by the Manchu people, who originally occupied China's northeastern provinces. Northeastern Chinese people enjoy eating raw vegetables in the summer, and "dajiang" is used like a salad dressing to add flavor. Northern Chinese yellow soybean paste also bears a great similarity in texture and taste to Korean "doenjang".
Doenjang also bears similarities to Japanese "miso", although miso is fermented with a fungus ("Aspergillus oryzae") and "doenjang" is fermented with a bacterial culture ("Aspergillus oryzae" and "Bacillus subtilis").
In culture.
""Doenjang" girl" is a popular term for women who indulge in luxurious products to show off, despite not being able to afford them and who eat low-priced basic food at home.