Tasty Trail with Benjamin S1Ep06

Doenjang

There’s a saying in Korea: “The taste of the food depends on the quality of the jang.” This shows the significance of jangs such as doenjang, gochujang and ganjang in Korea. It would be hard to find a Korean dish made without these jangs. In this episode, Benjamin explores doenjang, in particular, among others jangs.

Doenjang has been gaining notable attention internationally as a “healthy Asian sauce.”
It takes at least a year to produce doenjang. Dried soybeans are boiled and stone-ground, made into meju, exposed to sunlight and then fermented in Korean earthenware. It takes time and great effort to make an excellent doenjang, which resembles the character of Korean people in this sense.

Doenjang, a representative fermented soybean product of Korea, is both tasty and healthful. Always at the center of a daily Korean diet, it’s an essential part of Korean food. Let’s dive into the world of doenjang!