A homemade soybean paste that adds a rich, umami flavor to your dishes.
255 minutes
A homemade soybean paste that adds a rich, umami flavor to your dishes.
Organic Soybeans, well washed
cups
Spring Water
quarts
teaspoons
1. Boil the Soybeans
Place the well-washed soybeans in a large pot and cover them with about 3 inches of spring water. Bring the beans to a boil on your stove. Once boiling, lower the heat to maintain a gentle boil for about 3 hours. This gentle boil is crucial as it ensures even cooking without breaking the beans apart.
2. Ferment the Beans
After the beans are soft, remove the pot from the heat and drain the beans using a slotted spoon. Transfer the drained beans to a basket and let them stand, loosely covered with a cotton cloth, for about 2½ to 3 days. During this time, the beans will ferment, developing an agreeable, slightly sweet fermented odor.
3. Grind and Season the Paste
Once the beans have fermented, grind them to a smooth, thick paste using a food processor or a mortar, adding a little water as needed to achieve the right consistency. Stir in about ½ teaspoon of salt per cup of paste. The salt not only preserves the paste but also enhances its flavor. Taste and add a little more salt if desired.
4. Store the Paste
Finally, transfer your soybean paste to a glass jar and seal it tightly. Store it in the refrigerator, where it will keep for about a week.
Opt for high-quality, traditionally fermented soybean paste from Korean or Asian grocery stores for the best flavor.
Taste as you go and balance the saltiness of the soybean paste with sweetness and acidity for a harmonious flavor profile.
Marinate tofu, chicken, beef, or seafood to allow the robust flavors of the paste to penetrate.
Add soybean paste near the end of cooking to prevent flavor loss and excessive saltiness.
Use fresh, seasonal vegetables, cut uniformly for even cooking, and consider a mix of colors and textures.
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