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  • About Soybean Sauce
  • Soybean, an ingredient of soybean sauce, consists of 40% protein, 20% , 20% soluble nitrogen-free extract, 14% fermentable sugar, 10% water, 5.5% ash, 5.5% and vitamins.
  • About Soybean Sauce   traditional Korean soybean sauce is made from soybeans only. The soluble carbohydrates contained in soybeans, such as sucrose, stachyose and raffinose, are used by micro-organisms such as bacillus subtilis, lactic acid germs, enzyme and fungi while soybeans are fermented.Therefore, little carbohydrates remain in finished meju (fermented soybeans).
  • Because of a low content of fermentable carbohydrates, fermented liquid diluted with brine contains 0.7% lactic acid, but alcoholic fermentation rarely occurs. Protein contained in soybeans is decomposed by protease and peptidase, micro-organisms in fermented soybeans, so the contents of peptide nitrogen and amino nitrogen are very high. The content of glutamic acid is particularly high. Recently, with the completion of the "Study of the Mass Production of traditional Korean Soybean Sauce," a joint task of the Leading Technology Development Project, funded by the Ministry of Science and Technology, it has become possible to make traditional soybean sauce with superior aroma and taste, containing 1.0-1.2% nitrogen and 1% alcohol as a result of complementing the alcoholic fermentation process of soybean sauce.
  • Effect
  • Effect   Soybean paste is the champion in the number of its kinds. Its name and taste change according to things that are added to it. It is also classified according to regional characteristics and conditions.
  • 1. Makdoenjang
  • The remaining ingredients after scooping out soybean sauce from the jar containing meju (fermented soybeans) in brine.
  • 2. Tojang
  • This sauce is either made by fermenting and maturing the mixture of makdoenjang, meju and brine or made from meju only, and matured at room temperature for a long period of time.
  • 3. Makjang
  • a soybean paste made by mixing raw meju powder with brine or by mixing meju powder with a slightly fermented barley and keeping them in brine until they are fermented. For maturing, put the mixture in a pot, like Tojang, but add more water. Keep the pot in a warm place or in a place exposed to the sun to accelerate maturing. Makjang is a kind of fast-matured soybean paste and uses fermented barley and wheat. It is sweeter than beans and commonly used in southern areas of Korea.
  • 4. Dampukjang
  • This sauce is a kind of processed Cheonggukjang. Make meju using boiled soybeans, and mix it with hot pepper powder, garlic and salt. Wait until the mixture is fermented. Dampukjang can also be made by adding seasonings to Cheonggukjang and maturing it. Boil soybeans, shape them into round lumps 5-6cm in diameter, dry them for 5-6 days until they are fermented. Keep them in brine in a warm place for 7-10 days. This soybean paste can be made in a short time, and its taste is plainer than regular soybean paste.
  • 5. Jeubjang
  • This paste is made in the similar way to Makjang, but uses more water. Make meju lumps from wheat and soybeans and ferment them. add vegetables harvested in early autumn, such as radish, peppers and cabbage. Wait until the mixture matures. This paste has a little sour taste and is commonly used in Gyeongsang-do and Chungcheong-do. Put Jeubjang in a pot and keep in a compost pile for fermentation.
  • 6. Saenghwangjang
  • Mix soybeans and malt in the hottest season, and wait until they are fermented. This paste makes full use of the multiple function and fermentation ability of malt.
  • 7. Cheongtaejang
  • Steam soybeans immediately after they are harvested in an earthenware steamer, and make them into lumps in the shape of rice cakes. Cover them with bean leaves and keep in a hot place for fermentation. add newly harvested peppers to season them. Bean leaves help fermentation by allowing the growth of micro-organisms.
  • 8. Patjang
  • Boil red beans, and make them into lumps. after the lumps are fermented, mix them with soybeans for further fermentation.
  • 9. Cheonggukjang
  • Boil newly harvested soybeans in the early winter, and pound them together with ginger and garlic. add hot pepper powder and salt, and keep the pot containing the mixture at 40 ¡ E on the floor covered with rice straw or dried leaves for 2-3 days for fermentation. Season the mixture with pepper, garlic, ginger and salt, and pound in a mortar.
  • 10. Jipjang
  • This paste is commonly used in Buddhist temples. Drain off water from tofu and mash it. add salt, and keep it in a pot for some time. Season it with powdered sesame seeds, sesame oil and hot pepper powder, and put it in a hemp cloth bag. Bury the bag under the ground. One month later, it turns yellow and is very tasty. Daehongsa Temple is famous for Dubujang.
  • 11. Jiryejang
  • This paste is also called "Jireumjang" or "JJieomjang." Ground meju, and add kimchi liquid. This paste is steamed and served as a side dish. The name Jiryejang comes from the fact that it is "tasted in advance (jirye in Korean)."
  • 12. Saengchijang
  • a paste made from pheasants. Wash 3-4 female pheasants thoroughly, and boil them. Remove skins and bones. Chop and pound the flesh only. Pass it through a sieve to soften the flesh. Season it with Chopi (Zanthaoxylum piperitum) powder, ginger juice and salt water, and roast it until it is not too dry or not two wet.
  • 13. Bijijang
  • a soybean paste made from bean-curd dregs. Roast bean-curd dregs slightly, and put them into a cotton cloth bag. Ferment them for one and a half days, and add salt. after they are fermented fully, pan-fry them with Chinese cabbage kimchi to make a special cuisine. This paste cannot be made in hot days.
  • More Info about Soybean Sauce can be found at http://www.koreasauce.or.kr/eng/sybnpst/index.html