Doenjang - Artisanal fermented soybean paste - Jook Jang Yeon - 150g

This doenjang, Korean fermented soy paste, is an exceptional product, made in a 100% artisanal and traditional way using 100% Korean ingredients. It is made by the Jook Jang Yeon farm, in eastern South Korea, in the Gyeongsang region. This product comes from a natural fermentation, which gives it many benefits, taste of course, and for health, because it is full of probiotics. It is concentrated and powerful, both on the nose and in the mouth, and will bring an incomparable flavor to your dishes. Usage tips : This traditional Doenjang is a beautiful, unique, and powerful product. As with other artisanal products, I recommend that you use it sparingly at the beginning so as to educate your palate and adjust the quantities with use. The first way to use it is to dilute it in a broth to make a soup by adding vegetables or vegetable proteins (tofu). It is the basic condiment for making key recipes of Korean cuisine, such as Doenjang Jjigae, or soy stew, and it is also used in the composition of the famous homemade Ssamjang dip. To make a delicious Ssamjang (Korean dip), mix a tablespoon of this doenjang, a tablespoon of gochujang, several crushed garlic cloves (according to your taste), a tablespoon of quality sesame oil. Serve this dip with raw vegetables or grilled meat! How is this artisanal Doenjang made? This soy paste takes 1000 days to be produced in an ancestral way. The soybeans are cleaned and soaked for 24 hours, then cooked over a wood fire for several hours in large traditional pots. The cooked grains are then crushed and shaped into soy breads, called Mejoo or Meju which are then left to dry for around 50 days suspended by braids of rice straw, this is the first fermentation. The loaves are then placed in a fermentation chamber at a higher temperature, under straw. This is the second fermentation. The Meju breads are then incorporated into large earthenware jars, also called Onggi, with spring water and sun-dried sea salt, and will ferment naturally in this brine for 60 days. The mixture will then be filtered. The solid, from the fermented Meju, becomes Doenjang, and the residual water becomes Ganjang, soy sauce. Each ingredient will then be put in a large jar for aging for at least 2 years to enhance these exceptional products. Composition : Soybeans, water, sea salt. Conservation : After opening, this product will keep for several weeks in the refrigerator. Recommendations: It is this artisanal doenjang that is recommended by Chef Hooni Kim in his cookbook “My Korea”, published by Hachette cuisine in 2022. Nutritional values ​​: Per 100g: Energy: 122 kcal; Fat: 0.2g; of which saturated fatty acids: 0 g; Carbohydrates: 15.3g; including sugars: 0.8g; Protein: 14.9 g; salt: 14.1g