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Korean Jang
Created by: natmc
Ingredients
- 1 cup of soybeans
- 1 cup of wheat flour
- 1/2 cup of salt
- 1/4 cup of water
- 1 tablespoon of sugar
- 1 tablespoon of chili powder
Instructions
- Soak 1 cup of soybeans in water for at least 8 hours or overnight.
- Drain the soybeans and blend them with 1 cup of water until smooth.
- Transfer the soybean mixture to a large bowl and add 1 cup of wheat flour, mixing well to combine.
- Cover the bowl with a clean cloth and let it ferment at room temperature for 2-3 days, stirring once a day.
- After fermentation, transfer the mixture to a pot and cook over low heat, stirring constantly, for 30 minutes.
- Add 1/2 cup of salt, 1/4 cup of water, 1 tablespoon of sugar, and 1 tablespoon of chili powder to the pot, stirring well to combine.
- Continue to cook the mixture over low heat for an additional 10 minutes, then remove from heat and let it cool completely.
- Transfer the cooled mixture to a clean, airtight container and store it in the refrigerator for up to 6 months.
- Use the Korean Jang as a condiment or sauce to enhance the flavor of various Korean dishes.
Korean jang, a staple in Korean cuisine, has a rich history dating back to ancient times. Jang refers to fermented pastes like soybean paste (doenjang) and red chili paste (gochujang). These essential condiments are the building blocks of many Korean dishes, adding depth and complexity to flavors. Traditional methods of making jang involve fermentation in earthenware pots, a process that can take months. Today, renowned chefs and restaurants in regions like Seoul and Jeonju are celebrated for their mastery of jang-based dishes. To experience the best version of this dish, seek out authentic Korean restaurants or markets. The key to perfecting jang lies in using high-quality ingredients and allowing for proper fermentation. Embracing alternative methods, such as making jang at home, can also yield exceptional results.
30 min
2 cups
30 calories
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