Soybean Paste

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:

Ingredients:

• 2 cups soybeans
• 2 cups wheat or barley flour
• 1 cup sea salt
• 12 cups water

Equipment:

• Large pot
• Blender or food processor
• Cheesecloth or a fine mesh strainer
• Glass jars with lids

Instructions:

1. Rinse the soybeans and soak them in water overnight or for at least 6 hours.
2. Drain the soybeans and rinse them again.
3. In a large pot, bring 12 cups of water to a boil.
4. Add the soybeans to the pot and boil for 10-15 minutes, until the beans are soft.
5. Drain the beans and let them cool.
6. In a separate bowl, mix together the flour and salt.
7. In a blender or food processor, blend the soybeans with 1 cup of water until smooth.
8. Mix the soybean paste with the flour and salt mixture to form a dough.
9. Roll the dough into small balls and place them in a large jar or crock.
10. Press down on the balls to remove any air pockets.
11. 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.
12. 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!