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doenjang
Doenjang () or soybean paste is a type of fermented bean paste made of soybean and brine used in Korean cuisine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish.
Key facts
- Food.region
- East Asia
- Food.name
- Doenjang
- Food.image
- Doenjang.jpg
- Food.alternate_name
- Soybean paste
- Food.country
- Korea
- Food.creator
- <!-- or
- Food.creators
- -->
- Food.type
- Fermented bean paste
- Food.main_ingredient
- Soybean, brine
- Food.serving_size
- 100 g
- Food.other
- Brewed along with ganjang
- Korean name/auto.child
- yes
- Korean name/auto.hangul
Article
10 sectionsContents
- History
- Production
- Types
- Use
- Nutrition and health
- Outside Korea
- In culture
- See also
- References
- External links
Doenjang () or soybean paste is a type of fermented bean paste made of soybean and brine used in Korean cuisine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish.
== History == The Records of the Three Kingdoms, a Chinese historical text written and published in the third century CE, 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.