Soybean paste is commonly known as doenjang, and it is a fermented bean paste made from soybeans and brine.
Soybean paste is commonly used to make soy soup and it can also be used as a side dish. It is eaten as a seasoning for vegetables and for dipping.
It can also be mixed with garlic and sesame oil to produce ssamjang, traditionally eaten in leafy greens and often used as an accompaniment to popular Korean meat dishes.
Because soy sauce is fermented, it is beneficial for the digestive system. It is also rich in flavonoids, vitamins, minerals and plant hormones, known to be anti-carcinogens.
Soybeans are also rich in the essential amino acids lysine and linoleic fatty acids, which play an important role in the normal development of blood vessels and prevent diseases related to blood vessels.
A traditional Korean remedy for indigestion is diluted doenjang soup.
Doenjang jjigae (soybean soup):
Koreans often eat this soup in their daily meals. Soy sauce is cooked with tofu, beef, squash, onions and mushrooms. A bowl of rice and a bowl of hot bean paste soup is usually the last dish in a meal that has a lot of meat on the table.
Ingredients: water, soybean32%, salt, wheat, alcohol, koji (Aspergillus oryzae).
Allergen information: soy and wheat.
Cookinginstructions:
Make doenjang-jjigae
Prepare an earthenware pot. Add potato, onion, garlic, zucchini, green chili pepper, shrimp, and dried anchovies.
Add the water, just enough to cover everything.
When it starts boiling add the fermented bean paste, stir the stew, and keep cooking for another 15 to 20 minutes.
Nutrition Facts
Serving 100g
Energy 590kJ
Fats 2g
Saturated Fat 0g
Trans fat
Total Carbohydrate 19g
Sugars 6g
Dietary Fibers
Cholesterol
Protein 14g
Sodium 11g
