Sell Korean Soybean Paste Doenjang 500g/Korean soy bean paste best price

Doenjang(된장; "thick sauce") orsoybean pasteis a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish.For Doejang Soup or Miso soup.Doenjangis made entirely of fermented soybean and brine.Soup soy sauceis also made during thedoenjangproduction.Meju, Koreansoybeanbrick, is made aroundipdongin early November. Soybeans are soaked overnight, boiled insalt water, and then pounded in a mortar (jeolgu) or coarsely ground in amillstone. About adoe(≈1.8litres) or twodoes of pounded soybean is chunked, compressed, and shaped into a cube or a sphere calledmeju. Themejubricks are then dried in a cool, shaded area for a week to several weeks until firm. When the bricks harden, they are tied withrice strawsto theeavesof the house, or put in the warmondolroom with rice straws, forfermentation. InJeongwol, the first month of thelunar year, well-fermentedmejubricks are washed andsun-dried.After drying, themejubricks are aged inonggicrocks (jangdok) with brine. Charcoal and chillies are added for their absorbent and antibacterial properties, as well as folk-religious beliefs that they drive evil spirits away. When fermented well, the agedmejuchunks are mashed to becomedoenjang, and the filtrate is boiled to becomeganjang.