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Hello everybody! I know some of you have been waiting for my doenjang and ganjang recipes for a long time! Today I feel a real sense of achievement to release this recipe here. It’s one of the recipes in my cookbook, and whether you have my book or not, this video and recipe should still be useful to you.
Korean fermented soybean paste, called doenjang (된장), is more than just a seasoning or an essential ingredient in many iconic Korean dishes. It’s part of who we are as Koreans and how we see ourselves. A meal of rice, kimchi, doenjang-soup (or doenjang-stew), and a few side dishes is for many Koreans, the definition of a meal: breakfast, lunch, or dinner. It’s impossible for us to imagine life without doenjang.
Salty, earthy, hearty, incredibly savory and delicious, it adds flavor to many dishes and makes them distinctively Korean. Making doenjang at home takes a long time, you have to be ready to commit to it for one year! It’s not hard to make, but takes patience and some hard work, and some special equipment. But as a bonus, Korean soup soy sauce (guk-ganjang:국간장) is a byproduct of making doenjang, so you get that delicious soy sauce for free!
Of course, you can always buy doenjang and guk-ganjang in a Korean grocery store, which is what most Koreans do. But the taste of store-bought can’t be compared to homemade doenjang and guk-ganjang, you will be knocked out over how delicious they are! And I’ve never found a brand of soup soy sauce in the store that satisfied me, which is why I always use fish sauce in my recipes as a substitute.
Besides the taste, making your own is fun and satisfying to eat. Over years of making, tasting, and fermenting these iconic Korean sauces, you’ll develop experience and sophistication in fermenting and eventually become a Korean food expert.
This video was a lot of fun to make. The recipe took me 2 years to develop, and the video took another year to film. It’s finally finished and I couldn’t be happier to share my recipe with you! Koreans traditionally start the process in the winter because the weather is good for drying soybean blocks. But I discovered that indoors, in my apartment in New York, any time is a good time to start making doenjang.
I hope you try it! Enjoy the recipe!
Make meju blocks from soybeans
Blocks of crushed soybeans are called meju (메주) in Korean, and they’re the foundation of doenjang-making.
Ferment the meju
Soak the meju in brine
Separate the doenjang from the soy sauce
Serving and storage
Here’s a schedule of dates from a year of my doenjang-making. You might need to deviate from this timeline depending on how your project is going, but you get the idea of how long it takes and where you should be every month.
January 4 — Soaked the beans.
January 5 — Made the meju.
January 9 — Hung the meju up.
February 24 — Put the meju in a box with hay.
March 10 — Took the meju out of the box and hung them up.
April 10 — Washed the meju and let them dry in the sunlight.
April 11 — Soaked the meju in salty water.
June 11 — Separated doenjang and guk-ganjang.
June 22 — Made guk-ganjang.
December 1st — Doenjang was ready.
Posted Friday, January 15th, 2016 at 4:58 pm
Tagged: Doenjang, doenjang and ganjang making, 된장, 된장 만드는법, 발효, Fermentation, Fermented bean paste, fermented food, fermented soybean paste, Korean cooking, Korean cuisine, Korean fermented soy bean paste and soup soy sauce, korean food, Korean kitchen, Korean soy bean paste, Maangchi doenjang, Maangchi's Korean bean paste recipe, vegan recipe, vegetarian
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