Doenjang, or soybean paste, is a type of fermented bean paste made from soybean and brine used in Korean cuisine. It is also a byproduct of soup soy sauce production and is sometimes used as a relish.
Facts
Earliest Documented Use, From (Year) Origin Region Connections
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Originated In
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Sources
1. Doenjang (Wikipedia)
IntroductionQuote, Introduction
Doenjang (Korean: 된장; pronounced [tøn.dʑaŋ, twen-]; lit. 'thick sauce') or soybean paste is a type of fermented bean paste made of soybean and brine used in Korean cuisine.
2. Doenjang (Wikipedia)
HistoryQuote, History
Sikhwaji, a section from Goryeosa (History of Goryeo), recorded that doenjang and ganjang were included in the relief supplies in 1018, after a Khitan invasion, and in 1052, when a famine occurred.
3. Doenjang (Wikidata)
P495 (country of origin): KoreaQuote, P495 (country of origin): Korea
Korea
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