Soybean paste, also known as doenjang in Korean cuisine and miso in Japanese cuisine, is a savory and salty fermented condiment used in many dishes. Here’s a recipe for making your own soybean paste at home:
- 2 cups soybeans
- 2 cups wheat or barley flour
- 1 cup sea salt
- 12 cups water
- Large pot
- Blender or food processor
- Cheesecloth or a fine mesh strainer
- Glass jars with lids
- Rinse the soybeans and soak them in water overnight or for at least 6 hours.
- Drain the soybeans and rinse them again.
- In a large pot, bring 12 cups of water to a boil.
- Add the soybeans to the pot and boil for 10-15 minutes, until the beans are soft.
- Drain the beans and let them cool.
- In a separate bowl, mix together the flour and salt.
- In a blender or food processor, blend the soybeans with 1 cup of water until smooth.
- Mix the soybean paste with the flour and salt mixture to form a dough.
- Roll the dough into small balls and place them in a large jar or crock.
- Press down on the balls to remove any air pockets.
- Cover the jar or crock with cheesecloth or a fine mesh strainer and let it sit at room temperature for 1-2 weeks, stirring occasionally, until it has fermented and become slightly tangy and salty.
- After fermentation, put the soybean paste into glass jars with lids and store them in the refrigerator for up to 6 months.
Use your homemade soybean paste in soups, stews, marinades, and dipping sauces for a rich umami flavor!