Fermented bean paste, also known as doenjang in Korean and miso in Japanese, is a fermented condiment made from soybeans and sometimes other grains such as rice or barley. It is a staple ingredient in Korean and Japanese cuisine, used as a base for soups, stews, marinades, and dipping sauces.
To make fermented bean paste, soybeans are cooked, mashed, and mixed with a fermentation starter called koji, which is made from a mold called Aspergillus oryzae. The mixture is then left to ferment for several months or even years, during which time the beans break down into a rich, flavorful paste.
Fermented bean paste is prized for its deep umami flavor, which comes from the fermentation process. It has a complex, earthy taste with a slightly salty and tangy finish. It is also rich in probiotics and other beneficial nutrients, making it not only delicious but also good for gut health.
In addition to being used in traditional Korean and Japanese dishes, fermented bean paste can also be used as a seasoning or condiment in a variety of other cuisines. It adds depth and complexity to dishes and can be a great way to incorporate umami flavors into your cooking.
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