Doenjang
Doenjang (pronounced: dwen-jahng) is a traditional Korean fermented soybean paste. It is a staple ingredient in Korean cuisine and is used in a variety of dishes.
Etymology
The term "Doenjang" is derived from Korean words "doen" meaning "thick" and "jang" meaning "sauce".
Production
Doenjang is produced by fermenting cooked soybeans with a mixture of Aspergillus and other microorganisms. The fermentation process can take anywhere from several weeks to several months. The result is a thick, rich paste with a strong, savory flavor.
Culinary Uses
Doenjang is used in a variety of Korean dishes, including Doenjang jjigae (a type of stew), Ssamjang (a dipping sauce), and Bibimbap (a mixed rice dish). It can also be used as a marinade for meats and vegetables.
Health Benefits
Doenjang is rich in protein and contains a variety of vitamins and minerals. It is also a good source of probiotics, which can promote digestive health. However, due to its high sodium content, it should be consumed in moderation.
See Also
External links
- Medical encyclopedia article on Doenjang
- Wikipedia's article - Doenjang
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