Maangchi's Korean food and cooking forum » Tag: doenjang - Recent Posts

naturesvictory on "aged doenjang"

naturesvictory — Tue, 05 Mar 2013 14:47:02 +0000

Hi, I am new here. I have a couple of questions. Where can I find doenjang fermented at least 24 months, non gmo, organic, gluten free in or around the Toronto area? Robert

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Tue, 10 Apr 2012 15:56:27 +0000

M, yes it was filmed in my yard but my neighbors are not that close. As to the smell I would not do that inside the house. michii I would have liked to have waited about one more week before doing this step but I have to leave soon and from Saturday until I leave I will be to busy.

michii on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

michii — Tue, 10 Apr 2012 04:02:53 +0000

Thank you for sharing these techniques. It makes me wish I didn't have to travel so much and could baby sit a few clay-pots myself.

Maangchi on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

Maangchi — Sun, 08 Apr 2012 00:11:22 +0000

Thank you so much for sharing this video. It's not easy to film and work at the same time. I love your doenjang color! It must be well fermented! I wish I could taste it. By the way, was this filmed in your yard? I hope you didn't have any complaints from your neighbors because when you boil soy sauce, it gives off such a strong smell. : )

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Sat, 07 Apr 2012 00:31:15 +0000

Its been almost a month now and the fermentation slowed way down so we went ahead to the next step. <a href="http://www.youtube.com/watch?v=4VjZFe8IeA0" rel="nofollow">http://www.youtube.com/watch?v=4VjZFe8IeA0</a>.

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Mon, 12 Mar 2012 16:52:19 +0000

Yep she grew up in the country so she knows a lot about how things used to be done. I am happy to learn from her and share what I learn. Thanks for the tip on the green mold.

Maangchi on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

Maangchi — Mon, 12 Mar 2012 15:57:26 +0000

Your mother-in-law can do anything for you! : ) I'm looking forward to the meju making video! I love your passion for sharing your delicious recipes with many people. You are cool, James! BTW, the green mold is known to be harmful. Be sure to remove all of it.

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Sun, 11 Mar 2012 23:56:01 +0000

If I am around when it is done I will definitively do that. Perhaps soon I can work with my mother-in-law to make the meju blocks. She made these for me. I would love to film how to make them.

Maangchi on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

Maangchi — Sun, 11 Mar 2012 23:14:09 +0000

Thank you for uploading the video! I hope you upload another video when it's fermented!

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Sun, 11 Mar 2012 20:53:32 +0000

I am latter than planned but I have started my second batch. <a href="http://www.youtube.com/watch?v=UGTkYZgApxM" rel="nofollow">http://www.youtube.com/watch?v=UGTkYZgApxM</a>

beehive on "GLUTEN FREE Doenjang"

beehive — Fri, 10 Feb 2012 16:35:46 +0000

Hi, again. We are gluten sensitive, but not intolerant. You are right to be cautious, as I know some with full-blown celiac disease have severe adverse reactions to gluten. Unfortunately, I cannot guarantee that the products we use are totally free of gluten or free from cross contamination, though I know that it doesn't bother us the way other brands do. Traditionally made soy sauces, soybean pastes and red pepper pastes are gluten free, and it's unfortunate that modern manufacturing has led to the addition of non-traditional wheat ingredients into these historically gluten free foods. Good luck with your search.

sinys427 on "GLUTEN FREE Doenjang"

sinys427 — Fri, 10 Feb 2012 03:53:26 +0000

To Beehive, are you gluten sensitive or intolerant? Meaning can you tell when you had some gluten. I am happy to trust your recommendations is you are gluten free in your household. I am gluten free but don't react as much as my sister in law who has Multiple Sclerosis and get shooting pain when she eats gluten! We have to be very careful as a result. Thank you!!!

sinys427 on "GLUTEN FREE Doenjang"

sinys427 — Fri, 10 Feb 2012 03:50:29 +0000

Thank you soooo much. I have had no luck at our local HMart but found a product online that is supposed to be 콩된장 (kong doenjang). <a href="http://www.amazon.com/Sempio-Premium-Soybean-Doenjang-6-6-pounds/dp/B004WAT65Y/ref=pd_sbs_gro_1" rel="nofollow">http://www.amazon.com/Sempio-Premium-Soybean-Doenjang-6-6-pounds/dp/B004WAT65Y/ref=pd_sbs_gro_1</a> On their website it does not list gluten in their ingredients but I have heard that Korean labels are not complete so I can't trust them. I also found another website which is supposed to sell both products but they don't offer it in the English translated page and I can't read Korean. If anyone can translate, I would greatly appreciate the help! <a href="http://www.qrapha.com/product/detail.asp?mnu_idx=610&cat_no=71&prd_idx=3637" rel="nofollow">http://www.qrapha.com/product/detail.asp?mnu_idx=610&cat_no=71&prd_idx=3637</a> Thanks again!

Mikura on "GLUTEN FREE Doenjang"

Mikura — Thu, 09 Feb 2012 16:40:50 +0000

In addition to the above post, a lot of the bigger Korean markets now sell doenjang made without wheat from most big Korean food manufacturers. They are usually labeled as 콩된장 (kong doenjang) or 집된장 (jip doenjang), to emphasize that they are made with soybeans or the kind of doenjang that is traditionally made at home. However, these labels dont guarantee that its gluten free. Look for those words on the front, and double check the back ingredients list to make sure theres no wheat products in it.

beehive on "GLUTEN FREE Doenjang"

beehive — Thu, 09 Feb 2012 15:12:39 +0000

Hi, sinsys427. We use a brand imported from Korea called Macguroom. Their website is <a href="http://www.koreamac.co.kr/" rel="nofollow">http://www.koreamac.co.kr/</a>. Unfortunately, there is no English on the label, so I've uploaded some photos of the jar, as well as the label showing the gluten-free ingredients. In Toronto, it's imported by Fine World Canada Inc., but I don't know who imports it to the U.S. The also make a nice gluten-free kochujang as well as doenjang. Though pricier than the other brands, it's well worth the cost if you are sensitive to gluten, as we are. I hope this helps... good luck!

sinys427 on "GLUTEN FREE Doenjang"

sinys427 — Thu, 09 Feb 2012 06:58:39 +0000

Hi Everyone, I am desperately looking for gluten free doenjang so I can make jigae. Does anyone know of a manufacturer?

JamieF on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

JamieF — Fri, 02 Sep 2011 16:46:38 +0000

I am going to buy some meju blocks when I am in Korea - this post is going to be extremely helpful :) I am also buying ongghi to store it outside. Summer is coming so I will be making gochujang too.

powerplantop on "Making Doenjang"

powerplantop — Wed, 31 Aug 2011 21:40:54 +0000

From meju blocks its not that hard. <a href="http://www.maangchi.com/talk/topic/making-korean-fermented-soy-sauce-조선간장-and-doenjang-된장" rel="nofollow">http://www.maangchi.com/talk/topic/making-korean-fermented-soy-sauce-조선간장-and-doenjang-된장</a> For edamame the soybeans are harvest green. For making doenjang they are harvest dry. They go from green to brown and when the moister goes low they get harvested. No special beans needed unless you want to go organic non GMO etc. The hardest part is properly fermenting the meju. You have to keep out the bad bacteria while letting the good bacteria thrive.

kikuko793 on "Making Doenjang"

kikuko793 — Mon, 29 Aug 2011 03:57:38 +0000

A few weeks ago my friend's mom gave me some doenjang her cousin in Korea had made from scratch. I made ssamjang from it and ate it with steak and it was seriously the best thing I've ever eaten! Her cousin is coming back in January and is going to teach me how to make it. They told me that you can start with soybeans that have already been made into bricks, but I want to eventually grow my own soybeans to make doenjang from. Is there a specific type of soybean that is better for making doenjang? Can you use the same type as edamame but just dry them first? Should I plant any other particular plants in my yard to improve the flavor, or does that not matter? I saw an episode of Dae Jang Geum where the doenjang tasted off because they had cut down a pine that grew near the place where the doenjang was stored and the pine pollen wasn't falling into the doenjang anymore. Please tell me of your doenjang lore!

kikuko793 on "Making Doenjang"

kikuko793 — Mon, 29 Aug 2011 03:53:38 +0000

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Sat, 02 Jul 2011 23:10:54 +0000

My Mother in law is going to send us a few more meju blocks in the fall. I am also going to by a Korean style crock and I will try again. I plan to film it so that others can learn how to make it also.

Maangchi on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

Maangchi — Sat, 02 Jul 2011 17:53:23 +0000

omg! Congratulations, James! I can almost smell your doenjang. It looks very tasty. Make more doenjang later because you know how to make it. Amazing!

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Sat, 02 Jul 2011 15:10:24 +0000

Ok time for an update. The soy sauce did not turn out so good. Next time I will not break up the meju block. But the Doenjang is really good. After about one month the soy sauce was carefully poured out. This is what the jar looks like now. To get some out I scape the mold off to one side get what I need then put the mold back. Close up of the Doenjang.

JamieF on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

JamieF — Tue, 10 May 2011 01:39:46 +0000

Hmm in that case maybe I will give it a shot - it seems relatively straight forward.

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Mon, 09 May 2011 00:37:10 +0000

I don't think that you have to have underfloor heating as long as it is warm and dry you should be good to go.

JamieF on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

JamieF — Sat, 07 May 2011 23:27:22 +0000

I might be able to get a sauerkraut crock - European things are much easier to come by here than Korean things. I actually found a place online (gmarket.co.kr) that said they shipped outside Korea but then they cancelled my order :) I would like to try making meju but I am a bit concerned that it will be too difficult for me to prepare it due to the lack of underfloor heating (I have central heating but that works through vents). I can definitely source the necessary ingredients though.

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Sat, 07 May 2011 12:54:58 +0000

Can you get a German sauerkraut crock? Harsch makes a really good one they would work really well for Korean foods. Normally meju is in the markets in the fall. My mother-in-law brought this one form Korea town in LA. You could always make you own. <a href="http://www.mykoreandiet.com/ingredients-for-korean-food/what-is-bean-paste-korean-bean-paste-doenjang.html" rel="nofollow">http://www.mykoreandiet.com/ingredients-for-korean-food/what-is-bean-paste-korean-bean-paste-doenjang.html</a>

JamieF on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

JamieF — Fri, 06 May 2011 22:51:40 +0000

Wow! What an amazing post! I am incredibly impressed that you are doing this all yourself - it is my dream to do the same but I am having difficulty finding the jars from a seller who will ship outside Korea. Also I have not seen any meju here for sale so that is difficult too. I am going to make gochujang soon - I have the necessary stuff for that and just got a good recipe.

powerplantop on "Making Korean fermented soy sauce 조선간장 and doenjang 된장"

powerplantop — Fri, 06 May 2011 13:05:12 +0000

First make salt brine. I used 13 cups of water to 2 cups of course sea salt. You want your room temp water to be saturated with salt (no need to heat the water). It should float a raw egg. This time I used commercial a meju 메주 someday I will make my own but that is a lot of work. To speed up the process we broke it into smaller pieces then added it to the brine. I am a using a kimchi jar and the big block would not fit. If this works in the fall I will make a big batch in crock. Next I heated up a piece of hardwood charcoal until it was just getting red on all sides and added it. I also added some jujube dates and sesame seeds. I need to add some dried chili peppers but did not have any at the time. Then I covered it with plastic wrap loosely put on the lid and sit it where it could get sun.

agent_J on "Kochujang and doenjang.. do they contain ALCOHOL??"

agent_J — Sat, 16 Apr 2011 14:54:34 +0000

Doesn't alcohol vaporize when you cook the food ?