Soybeans are a staple ingredient in Korean cuisine and are used in many ways, including:
Fermented products
Soybeans are a major source of protein and are boiled and fermented to create a variety of sauces and pastes, including:
Doenjang (fermented soybean paste),
Gochujang (fermented red chili paste), and
Ganjang (soy sauce).
These products are used in most Korean foods like soups, stews, side dishes, snacks and drinks.
Other dishes
Soybeans are also used to make tofu, soy milk, and rice cakes. Rice cakes can be eaten roasted directly, or used in dishes like Deokboki, Chongkukjang and Chigae.
Sprouts
Smaller soybeans are used for sprouting and growing soybean sprouts.
The tradition of making and sharing fermented soybean sauces is a vital part of Korean identity and heritage, and is registered on the National Intangible Cultural Heritage list.
Related Posts
