What is Doenjang?
[[File:Doenjangwithbeans.jpg|thumb|right|Doenjang with beans]] '''Doenjang''' is a [[Korea]]n [[soybean]] [[paste (food)|paste]]. It is salty and savory, and is used to [[flavor|season]] many kinds of Korean [[food]]. It is similar to [[Miso]], [[Japan]]ese soybean paste. ==History== The history of Doenjang begins before the period of [[three kingdoms]]. [[Book]]s from the [[Chosun]] [[dynasty]] explain the way to make good Doenjang, saying that if doenjang in a house tastes bad, food in the house tastes bad. This means doenjang has been an important food in Korea for a long time. ==Manufacture== The main [[ingredient]]s of Doenjang are [[sea water]] and ''[[Meju]]''. The basic way to make Doenjang is to take Mejus and put them into big [[Container|jars]] with sea water. Bad [[bacteria]] and [[odor]] are removed by adding [[charcoal]] and [[sun]]-dried [[chili pepper]]s. [[Liquid]] is then taken out to make Korean [[soy sauce]]. This sauce takes about 20 to 30 days to make. The Mejus are taken out from the jar and [[tempered]]. [[Salt]] and soy sauce is added on this paste and the paste is put in jars again. After sun-drying for several days, it becomes Doenjang. ==Variety== There are several kinds of Doenjang; [[Chungukjang]], [[Makjang]], [[Dambukjang]], [[Bbamjang]][[Bbagaejang]], [[Patjang]], [[Jipjang]], [[Garoojang]], and [[Borijang]]. Each is made in different ways using different ingredients or at different times of the year. For example, Chungukjang is made within two to three days, whereas the other take longer time to make. Patjang uses [[red bean]]. Makjang is made in [[Spring (season)|spring]]. Moreover there are several attempts to improve doenjang using additional ngredients, such as green tea. ==Use== Many traditional Korean foods, which are well known as [[health]]y food, uses Doenjang as their ingredients. [[Doenjang Jjigae]] and [[Chungukjang JJigae]] are examples of this. Also, Korean have doenjang when they eat Ssambop, Samgyupsal, etc. ==Health== According to recent [[research]], Doenja