Doenjang made at home in rural areas of Northeast China

Overview

Generally speaking, there are two ways to make Northeastern soybean paste. One is made by fermenting pure soybeans, which we usually call doenjang or Northeastern farmhouse sauce. The other is made with pre-fermented soybean paste and soybeans. We usually call it panjiang or soybean paste that is often seen on the market. The soybeans harvested in autumn are dried for a period of time, then boiled, ground into soybean paste using a stone mill, and then the ground soybean paste is made into a paste. This process is usually started in November, and then naturally fermented indoors for a winter to form the real raw materials for making miso

Tags

• private kitchen
• soybeans
• salt

Ingredients

Steps

1. 1 Wash the soybeans in cold water, pick out the stinky beans, and soak them for 12 hours to let the beans rise

   

2. 2 Boil the soaked soybeans in cold water for 2 hours until the beans turn red.

   

3. 3 You can break the cooked beans into small pieces by any means, and you can use a stick masher to stir them. Personally, I prefer to use a stick to mash them, although the sauce tastes better if you take the trouble to bring them.

   

4. 4 Mash it repeatedly and the beans will be fragrant

   

5. 5 Pounded beans are made into paste cubes

   

6. 6 The prepared sauce pieces are stored and fermented under natural conditions

   

7. 7 After fermentation in the long cold winter in the Northeast, the sauce cubes are covered with soybean fungi. Afterwards, the soybean fungi are removed, washed, and cut into small pieces

   

8. 8 Put the chopped sauce cubes into a small jar

   

9. 9 Then boil a pot of salty water, wait for the water to cool, pour it into the sauce jar, soak it for 24 hours, then mash it with a sauce rake, let it ferment naturally for a month and then you can eat it