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[10] [11] According to History of Korea, citing the New Book of Tang, meju was also a local specialty of Balhae's Chaekseong region. [12] The Treatise on Food and Money, a section from the History of Goryeo, recorded that ganjang and doenjang were included in the relief supplies in 1018, after a Khitan invasion, and in 1052, when a famine occurred.
Doenjang [1] (Korean: 된장; "thick sauce") or soybean paste [1] is a type of fermented bean paste [2] made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup and soy sauce production.
[1] [2] It is thinner, lighter, and milder than doenjang-jjigae (soybean paste stew). [3] It is similar to the Japanese miso soup. [citation needed] It is sometimes mild, sometimes strong, and accompanied with rice most of the time. [4] Doenjang-guk is an example of a banchan, one of several small dishes served with meals at restaurants and in ...
Doenjang-jjigae (Korean: 된장찌개), referred to in English as soybean paste stew, is a Korean traditional jjigae (stew-type dish), made from the primary ingredient of doenjang (soybean paste), and additional optional ingredients of vegetables, seafood, and meat. [2]
[10] [11] Farm Management, a book from c. 1700, discussed the cultivation methods of chili peppers. [ 12 ] The history of Sunchang gochujang's becoming a regional specialty dates back to the 14th century at the start of the Joseon Dynasty era (1392–1910) when the founder Yi Seong-gye made gochujang from the Sunchang region a part of Korean ...
Siryak-tyamuri (/ s ɪər ˈ j æ k t ɪ ə ˈ m ʊər i /; Russian: сиряк-тямури) or sirak-jangmul (Koryo-mar: 시락장물; сиракжаңмул; [ɕiɾɐk̚tɕ͈ɐŋmuɭ]) is a stew in Koryo-saram cuisine that uses fermented soybean paste (jai; 자이; тяй) [1] as the primary flavorant for the broth.
Siraegi-jijimi – a type of jijimi that is made by first cutting soaked siraegi into bite-size pieces, then seasoning it with doenjang (soybean paste), perilla oil, Cheongyang chili, and minced garlic, and finally stewing it in a broth made from dried Alaska pollock (myeongtae) head, kelp, and anchovy in tteumul water (the water left from washing rice).
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