For Korean cooks, 장 Jang, the sauces such as ganjang (soy sauce), doenjang (soybean paste), and gochujang (red chili paste) are soy-based fermented sauces are bread and butter. They form the essential flavors & foundation of Korean cooking. Get to know them better to incorporate Korean Jang into your everyday cooking. Let’s start our journey.
In the realm of fermented sauces, Korean Jang stands out as a culinary treasure, renowned for its rich flavor and versatility. Jang encompasses a variety of fermented soy-based sauces in Korean cuisine, including ganjang (soy sauce), doenjang (soybean paste), and gochujang (red chili paste). These sauces undergo a fermentation process (i.e., for fermentation of Jang in particular, we use the expression “익다 (to ripen)”) that yields complex flavors and enhances their nutritional profile.
The series of upcoming postings will highlight Korean Jang:
1. What is Jang? – current series & current post
1.1 Ganjang – Korean soy sauce
1.2 Doenjang – Fermented soybean paste
1.3 Gochujang – Red chili paste
1.4 Comparing Jang with Miso & Shoyu (Japanese soy sauce)
2. History and Tradition of Jang Making
3. Varieties of Jang
4. Jang Making Process
5. Jang in Modern Cuisine: How you can incorporate Jang in your everyday cooking
So be sure to come visit 123kimchi.com again for even more!
Meju: The First Stage of Fermentation
All three jangs go through at least two stages of fermentation. The first stage always begins with making Meju (메주), fermented soybean block. The newly harvested soybeans are cooked long until tender and shaped into blocks so that it is ideal for different kinds of microbes like bacteria, yeast, and fungus to grow. It is dried and wild fermented at the same time for about 2-3 months during winter.
The finished meju will be covered with all different colors of fungus and it is home to about 800 microorganisms! These different microorganisms will work in their own ways to help break down soy protein into amino acids & fermentation, creating umami rich harmony of flavors.
Don’t worry, this process will be covered in detail in the next series 🙂
Three Types of Basic Jang
The basic trio of jang consists of the following three: ganjang (soy sauce), doenjang (soybean paste), and gochujang (red chili paste). For this, meju is the key ingredient and is fermented further in different forms.
Let me guide through each of them!
1. 간장 Ganjang (soy sauce)
⊙ Ganjang, Korean soy sauce, is a versatile staple sauce in Korean cooking
: marinate meat, fish & veggies, season soup, stew/braise and stir-fry. Even use them for preserving and pickling!
⊙ Traditional soy sauce is only made with soybeans, salt and water.
While commercial ones might include wheat and some sweeteners.
⊙ Ageing can take from several months to years which affects flavor profiles, color and consistency.
⊙ What to buy from the stores?
양조간장 Yangjo ganjang (dark soy sauce): use for stir-fry, stew, marinade
국간장 Guk ganjang (light/soup soy sauce): use for soups, light vegetable dishes
2. 된장 Doenjang (soybean paste)
⊙ Doenjang, soybean paste, is another staple sauce in Korean cooking.
: soup/stew is the most commonly made dish but you can also use them to marinate or braise meat, fish and veggies, salad dressing to even dipping sauces.
⊙ More pungent & complex flavor than its Japanese counterpart, Miso
⊙ Doenjang is a by-product of making ganjang (soy sauce).
⊙ Traditional doenjang requires only 3 ingredients: soybeans, salt and water.
While commercial ones might include wheat and other sweetener.
3. 고추장 Gochujang (red chili paste)
⊙ Gochujang, red chili paste, is another Korean staple sauce that’s becoming everyone’s pantry staple.
⊙ While the most known dishes using Gochujang are bibimbap and tteokbokki (spicy rice cake stew), a number of dishes can be made including braise/glazed dishes, stew, salad dressing to dipping sauces.
⊙ Harmony of flavors: spicy, sweet, tangy, fruity & pungent!
⊙ Traditional version made with gochugaru (Korean red chili powder), meju powder (fermented soybean powder), glutinous rice, and salt. Commercial gochujang might have some sweeteners and garlic/onion powder, etc.
How to store them?
Do you have store bought ganjang (soy sauce), doenjang (soybean paste), and/or gochujang (red chili paste)?
Keep in mind that they should be stored in the refrigerator once opened. Although many people place ganjang (soy sauce) is an exception and keep them close to the stove, it keeps the flavors a lot better when stored in the fridge.
Do you have any questions on Korean Jang? Let us know in the comments.
Have fun cooking 🙂
