What is Korean Doenjang? Regular consumption of Korean Doenjang can prevent allergic dermatitis

Kimchi and doenjang appear frequently in Korean dramas. Doenjang is also obtained through fermentation. Regular consumption of this fermented food can prevent allergic dermatitis. The following is a detailed introduction.

Why does miso prevent dermatitis? Korean Food Exchange Forum According to the National Health and Nutrition Survey data published in 2012 and 2013 by the research team of the Department of Food Health of Keimyung University and the Department of Food and Nutrition of Huseo University, the cause and effect of food and allergic dermatitis Analysis of the relationship found that regular consumption of kimchi and doenjang can prevent allergic dermatitis.

A survey of more than 9,700 adult men and women conducted by the research team showed that those who ate fermented foods such as kimchi, doenjang and soybean paste more than 92 times a month were 44% less likely to suffer from adult atopic dermatitis than those who ate less than 54 times a month. . The research team said that metabolites produced by active microorganisms such as bacteria and yeast during the fermentation process can help prevent and alleviate allergic dermatitis.

What is Korean soybean paste? In ancient Korea, cooking sauce was mainly used to adjust the saltiness and saltiness of dishes. Soybean paste is the basic seasoning of Korean national diet and the main non-staple food. Soybeans include clear soybean paste, soybean paste, chili sauce, and soybean paste. , moss sauce, yellow sauce and other types. Barbeques and grilled fish are sometimes smeared with spicy sauce or miso, and the sauce can also be used to cook various dishes and soups. It is very delicious. The ancient Chinese document "Three Kingdoms" once mentioned that the Korean peninsula Sauce, while Japan calls doenjang "miso". In "Dae Jang Geum", Jang Geum also calls doenjang "miso".

Koreans generally make soybean paste in the tenth month of the lunar calendar. "Dae Jang Geum" has a detailed description of the process of making soybean paste: first boil the soybeans until they turn smokey color, then grind them in a stone mortar into a bean paste shape and then make a paste base. The doenjang base is generally made into a square or round shape, weighing three to five kilograms. It is placed in a cool and ventilated place and air-dried for three to five days. Then the doenjang base is tied with straw, etc., hung on the beam, and dried for about 40 days. , take out a layer of sauce base and a layer of straw and place them in a place with suitable temperature and humidity to allow them to ferment naturally.

How to make Korean soybean paste 1. Choose soybeans with round and plump grains and pure and flawless color. ?

2. Wash the selected soybeans and soak them for a day. Then pour the soybeans into the pot, add water and cook for 3 hours. ?

3. Put the soft beans into a container and mash them with a mallet. Be sure to mash them manually and carefully. ?

4. Place the mashed bean paste on the chopping board, press it firmly with your hands, and press it into a rectangular shape. ?

5. Place two thick straw ropes under the prepared bean cakes to allow complete contact between the bean cakes and the air and maintain air circulation. Place it at a temperature of about 18-20 degrees and ferment for 10 days. ?

6. Use dry loofah pulp dipped in water to wipe off the impurities produced during fermentation on the surface of the bean cake. ?

7. After wiping, the cake will become moist, so it needs to be air-dried for 1-2 days. ?

8. Pour 9 liters of water and 2.3 kg of coarse salt into a large earthen basin. Add the coarse salt and stir evenly with a spoon to fully combine the salt and water. ?

9. Leave the salt water for about ten minutes to allow the salt and water to fully blend. Put in a washed raw egg, if the egg floats it's ok. ?

10. Take another earthen pot with a closed mouth, wash it with boiling water and drain it, put in the bean cakes and pour in the salt water you just prepared. Then add carbon, red dates, and dried chili peppers. ?

11. After 45 days, take out the pickled bean cakes, put them into a large earthen basin and knead them repeatedly with your hands, just like kneading noodles. Pour in two spoons of salt water while kneading. ?

12. After the bean cakes are evenly kneaded, put them into a small crock pot with a closed mouth. Sprinkle some fine salt on the surface of the bean paste. ?

13. Seal the jar and store it in a constant temperature place for one month.