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Dwenjang is a traditional bean paste that is fermented from soybeans which has been a fixture of the Korean diet for centuries. It is similar in texture and consistency to Greek hummus and can be purchased at any Korean supermarkets in readily available jars or containers.
Traditionally, soybeans are ground with a large stone into fine bits and it is then put into large opaque pottery jars and left to ferment. During fermentation, various beneficial bacteria transform the mixture into a further vitamin-enriched substance, similar to the way milk ferments to become yogurt.
Dwenjang can be eaten in raw paste-form by using it as a dip when eating vegetables, similar to the way Westerners dip celery sticks into peanut butter. It is widely included in ssangchu (red lettuce leaf) while eating Korean meat dishes such as galbi, bulgogi, or samgyupsal. To see visual illustrations, click here. Dwenjang can be also used to make stews such as a dwenjang chigae, or as a component in miso like soups.
Fact: Dwenjang is high in flavonoids and other beneficial vitamins, minerals, and hormones which are thought to be anti-carcinogens (ability to prevent cancer). Soybeans, the main ingredient of dwenjang, contain high quality proteins in the form of amino acid which can aide with digestion.
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