The recipe took me 2 years to develop, and the video took another year to film. But the taste of store-bought can’t be compared to homemade doenjang and guk-ganjang, you will be knocked out over how delicious they are! And I’ve never found a brand of soup soy sauce in the store that satisfied me, which is why I always use fish sauce in my recipes as a substitute.īesides the taste, making your own is fun and satisfying to eat. Over years of making, tasting, and fermenting these iconic Korean sauces, you’ll develop experience and sophistication in fermenting and eventually become a Korean food expert. Of course, you can always buy doenjang and guk-ganjang in a Korean grocery store, which is what most Koreans do. But as a bonus, Korean soup soy sauce (guk-ganjang:국간장) is a byproduct of making doenjang, so you get that delicious soy sauce for free! Making doenjang at home takes a long time, you have to be ready to commit to it for one year! It’s not hard to make, but takes patience and some hard work, and some special equipment. Salty, earthy, hearty, incredibly savory and delicious, it adds flavor to many dishes and makes them distinctively Korean. A meal of rice, kimchi, doenjang-soup (or doenjang-stew), and a few side dishes is for many Koreans, the definition of a meal: breakfast, lunch, or dinner. It’s impossible for us to imagine life without doenjang. Korean fermented soybean paste, called doenjang (된장), is more than just a seasoning or an essential ingredient in many iconic Korean dishes. It’s part of who we are as Koreans and how we see ourselves. It’s one of the recipes in my cookbook, and whether you have my book or not, this video and recipe should still be useful to you. Hello everybody! I know some of you have been waiting for my doenjang and ganjang recipes for a long time! Today I feel a real sense of achievement to release this recipe here.
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