How to Make Soybean Paste (Doenjang) at Home: A Step-by-Step Guide

Soybean paste, also known as Doenjang in Korean cuisine, is a rich, umami-packed fermented paste made from soybeans. It’s an essential ingredient in many Korean dishes, adding depth and flavor to everything from soups and stews to marinades and sauces. If you’re a fan of Korean cuisine or love experimenting with fermented foods, learning how to make your own soybean paste at home is a rewarding experience. In this blog, we’ll walk you through the process of making soybean paste from scratch, explaining the ingredients, steps, and tips to get the best results.

What is Soybean Paste?

Soybean paste, or Doenjang, is a fermented paste made primarily from soybeans and salt, with a texture ranging from smooth to chunky, depending on the specific recipe. It’s commonly used in Korean cooking to enhance the flavor of various dishes, such as Doenjang Jjigae (soybean paste stew), or as a condiment for dipping vegetables or meat. The fermentation process gives it a distinctive deep, earthy, and slightly salty taste. It’s also known for its rich umami flavor, which comes from the fermentation of soybeans and barley or wheat.

While there are many variations, homemade soybean paste stands out for its authenticity and the satisfaction of knowing exactly what’s going into your dish.

Why Make Soybean Paste at Home?

1. Control Over Ingredients: By making your own soybean paste, you have full control over the quality of ingredients. You can opt for organic soybeans, and ensure no preservatives or artificial additives are included.
2. Customize the Flavor: Homemade soybean paste allows you to adjust the flavor according to your personal preference. You can experiment with salt levels or adjust the fermentation time for a stronger or milder taste.
3. Authenticity: Nothing beats the deep, fermented flavor of homemade soybean paste. Using it in your Korean dishes will give them a much more authentic taste.
4. Health Benefits: Fermented foods are known for their health benefits, including promoting gut health and boosting digestion. Homemade soybean paste can be a rich source of probiotics when fermented properly.

Ingredients for Homemade Soybean Paste

• 1 cup dried soybeans
• 2 cups barley (optional, for additional fermentation)
• 1 tablespoon salt (preferably sea salt)
• 1-2 tablespoons rice flour (for thickening)
• 4 cups water
• A small piece of cloth or cheesecloth (for covering)

How to Make Soybean Paste at Home

Step 1: Prepare the Soybeans

• Start by rinsing the soybeans thoroughly in water to remove any dirt or debris.
• Place the soybeans in a large bowl and soak them overnight. This helps soften the beans, which is crucial for the fermentation process.

Step 2: Cook the Soybeans

• After soaking, drain the beans and transfer them to a large pot. Add enough water to cover the beans and bring to a boil.
• Reduce the heat and simmer the soybeans for 2 to 3 hours, or until they become soft and tender. You can check the beans by pressing them between your fingers. If they break apart easily, they’re ready.

Step 3: Make the Fermentation Starter

• While the beans are cooking, prepare the optional barley by boiling it in a separate pot with water for about an hour. Barley is often used in traditional recipes to help with the fermentation process, but it’s not mandatory.
• Once the barley is cooked and cooled, mix it with the rice flour to create a slurry. This step helps the soybeans ferment more effectively.

Step 4: Mash the Soybeans

• Once the soybeans are tender and fully cooked, drain any remaining water, but save some of it. Mash the beans with a potato masher or a food processor until they form a chunky paste. The texture should be thick but with some beans still recognizable.

Step 5: Mix and Add Salt

• Transfer the mashed soybeans to a clean bowl or fermentation container. Add the salt to the soybeans, mixing thoroughly. Salt plays an essential role in the fermentation process by inhibiting the growth of harmful bacteria and promoting the growth of beneficial bacteria.

Step 6: Begin Fermentation

• Cover the container with a clean cloth or cheesecloth, leaving it slightly loose so that air can flow into the paste. You want to allow the soybeans to ferment at room temperature for about 7-10 days. During this period, stir the mixture once a day to ensure even fermentation.
• After 7-10 days, you should start to notice the distinctive, strong aroma of the fermented paste.

Step 7: Store the Soybean Paste

• Once the fermentation process is complete, transfer the soybean paste to jars and refrigerate it. Homemade soybean paste can last for several months when stored properly in the fridge.
• Over time, the flavor of the paste will deepen and intensify, creating the umami richness that makes it perfect for your dishes.

Frequently Asked Questions (FAQs)

Q1: How long does it take to ferment homemade soybean paste? The fermentation process typically takes 7 to 10 days at room temperature. The longer you let it ferment, the stronger the flavor will become.

Q2: Can I use soy sauce instead of soybean paste in recipes? While soy sauce and soybean paste are both made from soybeans, they have different flavors and textures. Soy sauce is much thinner and saltier, while soybean paste is thick and rich in umami. For the best flavor, it’s recommended to use soybean paste when the recipe calls for it.

Q3: Can I make a vegan version of soybean paste? Yes! Soybean paste is naturally vegan, but make sure to check the ingredients if you’re buying store-bought versions, as some may contain fish sauce or other animal products.

Q4: What can I make with soybean paste? Soybean paste is versatile and can be used in many dishes, such as Doenjang Jjigae (soybean paste stew), Doenjang-based marinades, or even as a dipping sauce for vegetables and meats. It’s a flavorful addition to soups, stews, and sauces.

Conclusion

Making your own soybean paste at home is an incredibly rewarding process that allows you to control the flavors, ingredients, and fermentation process. With just a few simple steps, you can create a rich, umami-packed paste that will elevate your Korean dishes to the next level. By following this homemade recipe, you’ll not only gain an appreciation for this traditional ingredient but also have the opportunity to share authentic Korean flavors with your friends and family. So why wait? Start your fermentation journey today and enjoy the delicious taste of homemade soybean paste!