Making Korean fermented soy sauce 조선간장 / doenjang 된장 Step 1

soybeans

🥗Healthier: edamame

💰Cheaper: split peas

Edamame provides a similar flavor profile and is often less expensive.

wheat

🥗Healthier: gluten-free flour

💰Cheaper: cornstarch

Gluten-free flour can cater to dietary restrictions while maintaining consistency.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers a more natural flavor.

rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is a protein-rich alternative.

Prepare a salt brine solution with 3.5 gallons of water and 5.5 cups of sea salt, adjusting as needed until an egg floats.

Add the two blocks of fermented soybeans to the brine, discarding any broken pieces.

Add lump charcoal on top of the soybeans to act as a filter.

Add jujube berries and dried chili powder to the mixture.

Cover the container with a cloth on rainy days and remove the lid on sunny days for about 45 days, adjusting for seasonal conditions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens