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Doenjang (Soy Bean Paste)
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 Deonjang
(Soybean paste) is made from soybeans, rice, barley, wheat or
fatted soybeans. These primary ingredients are mixed with salt
and Aspergillus oryzae for fermenting and maturing. Or, lumps of
fermented soybeans (meju) are put in brine until the brine is
fermented, and the liquid is separated from the solid.
Soybean paste has been believed to have 5 virtues: devotion - it
keeps its taste even when it is mixed with other ingredients;
steadiness - it does not decay for a long time; merciful heart
of Buddha - it removes fish and oily flavor; generosity - it
neutralizes spicy tastes; and harmony - it harmonizes well with
any other food. Soybean paste is one of the traditional Korean
foods carried over for generations. Soybean is loved by Korean
people for its excellencies in taste and effects. |
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Origin of Doenjang |
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The
origin and benefits of doenjang (soy bean paste) are unmatched
with those of any other food or seasoning in the entire world.
The unique Korean culture of seasonings dates back to the days
when Koreans first began farming and raising beans. Historical
records state that doenjang (soy bean paste) was one of the
dishes prepared and served by King Shinmoon of the Shilla
Dynasty when he first greeted his father- and mother-in-law in
the year 683.
Hence, doenjang (soy bean paste) has long been one of the most
important foods in Korea.
Historical records refer to doenjang as boiled
beans that have a dark color.
This is another way of describing fermented soy beans that have
been salted. Korean ancestors later introduced doenjang to the Chinese. The Chinese referred to the people
of Goguryeo as experts in making fermented foods and named the
unique scent of doenjang 'Goryeo-chwi'
(the Korea scent). After fermented soybeans were introduced to
Korea, Koreans began developing a new form of seasoning that was
fundamentally different from Chinese seasonings. Many historical
records state that Korean seasonings were introduced to Japan in
the 8th and 9th Century. One of these records is the 'Dae-bo-yul-ryung'
which was written in Japan in 701.
Also, the book 'Dong-a' (1717) states that the word 'Korea-jang'
(Korean seasoning) has been used in Japan ever since the Korean
craftsman Mal-jang came to Japan. Records that explain the
production process of Korean seasonings in detail first appeared
in the Chosun Dynasty. The 'Gu-hwang-bo-yu-bang' (1660) explains
that fermented soybeans were made from beans and wheat. This
shows that ancient Korean seasonings were considerably different
from their modern descendants. The 'Jung-bo-sal-lim-kyung-jae'
is the first record to explain the process in which fermented
soybeans are made from beans. This method is identical to the
basic principle behind modern doenjang.
Linoleic acid and other substances in doenjang
can suppress 90% of the production of cancer-causing substances.
In addition, there are roughly 100 billion beneficial enzymes in
100 grams of doenjang which soften the skin and
aid digestion. |
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Benefits of Doenjang (Soy bean paste) |
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 Doenjang (soy bean paste), a traditional
Korean food that is fermented from soybeans, has been a fixture
of the Korean diet for centuries. Recently, it has received
great attention from western medicine for its nutritional and
medical value. Doenjang is effective in
preventing cancer. Soybeans, the main ingredient of doenjang, contain high quality proteins in the form of
amino acid which acids aid digestion. Abundant amounts of
vitamin A and C can be supplemented by adding pumpkins when
making doenjang. Doenjang is
also effective in preventing and treating constipation and
diarrhea by increasing the activities of the large intestines.
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-Anti cancer properties
Of all fermented foods, doenjang is the most
effective in treating cancer.The anti-cancer properties of
doenjang do not disappear even when the paste
is boiled or heated. According to one study performed on mice
with cancer, mice that were fed doenjang jjigae
(a traditional Korean soup made from soy bean paste), had 80%
fewer cancer cells than those that were not.Daily consumption of
doenjang is one of the 15 rules for cancer
prevention set forth by the Korean Cancer Association. The
cancer preventing properties of doenjang are
being officially recognized by more and more health institutions
and experts. Recent studies have revealed that doenjang is effective in not only treating cancer, but also
preventing it.
-Lowers blood pressure
The histamine-leucine amino acid in doenjang is
effective in enhancing the physiological activation of protein,
which alleviates headaches, lowers blood pressure, and reduces
blood cholesterol. As a result, blood vessels become much more
elastic.
-Strengthens the liver
The liver is one of the most important organs of our body, as it
distributes nutrients to each part of the body.Traditional
doenjang is effective in restoring liver
functions and detoxifying the liver. It also reduces the
activation of glycosyl transferase, a measurement of liver
poison. Many studies showing the liver strengthening properties
of doenjang have been released.
-Acid-fast properties
Dfaidzein, daidzin and other isojlavin substances that fall
under the polyphenol class are found in soybeans. These are the
substances in doenjang that prevent aging.Another antioxidant is melanoidin, which is created as the
result of a reaction between amino acids and sugars.These
substances prevent the oxidation of lipid, which is found within
doenjang, and make doenjang a
very safe product.
-Antidote effect
Doenjang is effective in detoxifying the
poisons in fish, meat, vegetables, and mushrooms. They are also
useful in detoxifying snake venom and bee poison.
-Prevents dementia
The lecithin in soybeans increases brain activity. Saponin,
another substance found in soybeans, is a functional substance
that lowers blood cholesterol levels and prevents aging and
senile dementia by suppressing the formation of fatty peroxide.
In addition, doenjang contains antioxidants
substances that slow the aging process. The powers of these
substances are strengthened in the fermenting and aging process.
At the same time, it has also been shown that the unique
browning phenomenon of doenjang plays a
significant role in preventing aging.
-Aids digestion
Doenjang is a food that simultaneously
increases appetite and is easily digestible. There is no need to
worry about indigestion when having doenjang
for lunch. According to traditional Korean remedies, indigestion
can be cured by eating thin doenjang soup.
-Prevention of osteoporosis
Isoflavone derivatives, also known as vegetable estrogen,
prevent the re-absorption of bones and help create new bone
matter. Thus, it is effective in preventing female osteoporosis.
VitaminD, which is abundant in mushrooms, aids the absorption of
calcium and makes our bones stronger.
-Partial treatment of diabetes
Melanoidin enhances the secretion of insulin and treats
diabetes.
Prevention of constipation and fat
Pumpkins, mushrooms, and barley are rich in fiber. Fiber
prevents obesity, treats and prevents constipation, and aids
digestion by accelerating intestine activity.
-Prevention of heart diseases and brain
tumors
Protein found in mushrooms purifies our blood, controls
coagulation, and reduces blood viscosity. Hence, it is effective
in preventing brain tumors and heart diseases.
-Treatment of freckles and skin
discoloration
Linolenic acid cures freckles and skin discoloration by
preventing the compounding of melanin. Mushrooms and pumpkins
make the skin look shiny and healthy, and also cure acne and
allergic skin diseases. |
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