![]() At this time, the condiment was being made by fermenting red chili peppers, glutinous rice powder, and soybean paste and letting it sit in the sun. By the 18th century, these chilies, and their many uses, found their way to Korea. In the 16th century, chilies were brought to Japan from Europe. The time and fermentation enhances the flavor and spiciness of the condiment. All the ingredients are then usually fermented over in large pots outdoors. Gochujang is a spicy, savory, and pungent fermented red pepper paste made from dried hot red peppers, fermented soybeans, glutinous rice, water, and salt. Gochujang Gochujang red pepper paste ( Credit) The finished soy sauce can be used to enhance the flavor of almost every single Korean dish imaginable. The solid that is produced is known as doenjang. The liquid that is produced from fermentation is now known as ganjang. The blocks of meju are then moved to pottery jars with salt water where they will complete the fermentation process. The meju is then dried in the sun for a few months which begins the fermentation process. After, the soybeans are ground down into a paste and shaped into a block known as meju. The first step in making ganjang is to soak soybeans overnight. Ganjang is a type of soy sauce, also known as soya sauce. Ganjang is a condiment made from fermented soybeans that is unique to the cuisine of Korea. Ganjang Ganjang, Korean soy sauce ( Credit) The liquid becomes ganjang while the solid becomes doenjang. The completion of the fermentation process produces liquids and solids. After a few months, the blocks of meju are moved to pottery jars with brine, where they sit to ferment even longer. ![]() The blocks are then fermented in the sun using dried rice plants. Blocks of dried soybean paste known as meju Meju is also used in the production of other condiments and sauces such as gochujang and ganjang. As a condiment, doenjang can be eaten in raw paste form with vegetables, used to season to meat, or added to added to enhance the broth of jjigae (stews).ĭoenjang is produced by boiled dried soybeans and then grinding the beans into a coarse block of paste known as meju. It is very common to mix doenjang with gochujang, garlic, and sesame oil to create ssamjang. ![]()
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