Doenjang

Doenjang(Korean:된장; "thick sauce") orsoybean pasteis a type offermented bean pastemade entirely ofsoybeanandbrineused inKorean cuisine. It is also a byproduct ofsoup and soy sauceproduction. It is sometimes used as arelish.
The earliest soybean fermentations inKoreaseem to have begun prior to the era of theThree Kingdoms.TheRecords of the Three Kingdoms, aChinesehistorical text written and published in the third century AD, mentions that "Goguryeopeople are good at brewing fermented soybeans" in the section namedDongyi(Eastern foreigners)in theBook of Wei.Jangdoksused for doenjang production are found in themuralpaintings ofAnak Tomb No. 3from the 4th centuryGoguryeo.
InSamguk Sagi, a historical record of the Three Kingdoms era, it is written thatdoenjangandganjang,along withmejuandjeotgal,were prepared for thewedding ceremonyofKing Sinmunin February 683.Sikhwaji, a section fromGoryeosa(History of Goryeo), recorded thatdoenjangandganjangwere included in the relief supplies in 1018, after aKhitan invasion, and in 1052, when afamineoccurred.Joseontexts such asGuhwangchwaryoandJeungbo sallim gyeongjecontain detailed procedures on how to brew good-qualitydoenjangandganjang.Gyuhap Chongseoexplains how to pick a date for brewing, what to forbear, and how to keep and preservedoenjangandganjang.
Doenjangis made entirely of fermented soybean and brine.Soup soy sauceis also made during thedoenjangproduction.
Meju, Koreansoybeanbrick, is made aroundipdongin early November. Soybeans are soaked overnight, boiled insalt water, and then pounded in a mortar (jeolgu) or coarsely ground in amillstone. About adoe(≈1.8litres) or twodoes of pounded soybean is chunked, compressed, and shaped into a cube or a sphere calledmeju. Themejubricks are then dried in a cool, shaded area for a week to several weeks until firm. When the bricks harden, they are tied withrice strawsto theeavesof the house, or put in the warmondolroom with rice straws, forfermentation. InJeongwol, the first month of thelunar year, well-fermentedmejubricks are washed andsun-dried.
After drying, themejubricks are aged inonggicrocks (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 agedmejuchunks are mashed to becomedoenjang, and the filtrate is boiled to becomeganjang.
Thoughdoenjangandganjangare usually made together,doenjangcan also be made without producing any filtrate.
While traditionaldoenjangis made with soybeans and brine only, many factory-made variants ofdoenjangcontain a fair amount of wheat flour just like most factory-made soy sauce does. Some current makers also add fermented, dried, and groundanchoviesto accentuatedoenjang's savory flavor.Korean Ministry of Food and Drug Safety'sFood Codeclassifiesdoenjanginto three categories by their ingredients.
Doenjangcan 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 sometimesgochujangto producessamjang, which is then traditionally eaten with or without rice wrapped inleaf vegetablessuch as red leaf lettuce. This dish is calledssambap. This combination of leaf vegetable anddoenjang(orssamjang) often complements popular Korean meat dishes such assamgyeopsal,bulgogi,bibimbapandbossam.
It can also be used as a component of soup broth, as in the popular stewdoenjang jjigae, which usually includestofu, various vegetables such aschile peppers,zucchini, andscallion, and (optionally)mushrooms,red meat, orscallops.
Doenjangis rich inflavonoidsand beneficial vitamins,minerals, andplant hormones(phytoestrogens) which are sometimes claimed to possess anticarcinogenicproperties.In Korean traditional meals, the menu has concentrated on vegetables and rice, butdoenjang, 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) andlinolenic 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 asdoenjang jjigae.
Claims are being explored about the role ofdoenjangin 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.
Doenjangis 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" listeddoenjangandgochujangas essential flavorings, and explored the origins of the condiments, particularly focusing onSunchang County, where most Korean soy sauce is produced. The article pointed out thatdoenjangdoes not contain any artificial additives and in fact has healthy amounts of essential vitamins, such asvitamin Candvitamin B12. The health benefits ofdoenjangare rumored to extend longevity, and this is illustrated by the fact that out of the 32,000 people in Sunchang County, eight are over 100 years old, and many are over 90. The article was influential throughout China, resulting in many Chinese restaurants addingdoenjang jjigaeto their menus shortly after publication. South Korea'sJoongAng Ilbocovered this story in China on December 13, 2007.
"Doenjanggirl" is a slang term for women who indulge in luxurious products to show off despite not being able to afford them, and eat low-priced basic food at home.