How Koreans Eat Soybeans: Exploring the Tradition of Jang-Making

Looking back, I realize that soybeans were a part of life all year round in Korea. In spring, we planted beans. In summer, we weeded the bean fields. In autumn, we harvested them. And in winter, we made meju-fermented soybean blocks. Before the following spring arrived, we used those meju blocks to make jang, Korea's essential fermented sauces. Since jang was the foundation of most Korean dishes, making it required the utmost care and devotion.

Interestingly, it was Western science that helped us fully understand the nutritional value and importance of soybeans. We learned that soybeans play a key role in the earth's nitrogen cycle, making them an environmentally friendly crop. We also discovered that soybeans are a nutrient-dense superfood. Furthermore, we came to understand that reducing meat consumption and increasing the consumption of beans is essential for the sustainable future of our planet.

When it comes to working with soybeans, Koreans are true experts. From farming and cooking to fermentation, Koreans have developed a unique culture and tradition that transforms humble soybeans into something truly special. Through fermentation, soybeans not only become easier to digest but also create a rich, complex flavor unique to fermented foods.

Now, let's begin the story of Korea's most iconic fermented soybean products-doenjang (soybean paste), ganjang (soy sauce), gochujang (red pepper paste), and cheonggukjang (fast-fermented soybeans).