Difference between revisions of "된장"
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= Journal = | = Journal = | ||
== May 2024 == | == May 2024 == | ||
=== May 28, 2024 === | |||
On Eun-Joung's suggestion, brought the meju to Intuit to bake in the sun in the car while we worked. It really crisped them up! | |||
=== May 27, 2024 === | === May 27, 2024 === | ||
Revision as of 04:09, 18 June 2024
Korean fermented soybean paste.
I'm interested in trying to make this using local fava beans. I'm inspired by Noma's peaso and by Nokni's approach to using Korean techniques with local ingredients. Did a little research, and discovered that the Chinese have a fermented fava bean paste called Doubanjiang. Fava beans seem to be viewed as a good soybean replacement for a lot of reasons, including neutral-ish flavor.
It turns out soybeans have considerably more protein than most beans — just about double. I don't know what impact that might have on fermenting, but just noting.
Did some more research, and discovered that fermenting bean pastes is a thing. However, I haven't found anything on fermenting beans (other than soybeans) using Korean techniques. So, I think I'll give it a shot.
Journal
May 2024
May 28, 2024
On Eun-Joung's suggestion, brought the meju to Intuit to bake in the sun in the car while we worked. It really crisped them up!
May 27, 2024
I planted a bunch of fava beans this year with the intention of cutting most of them down before they fruited. But, I didn't get around to it, so we ended up with a bunch of fava beans. That seemed to be a good impetus to finally using doenjang techniques on fava beans. I shelled 2 pounds, 7.6 ounces worth of beans, boiled them for an hour (with the secondary skins still on) to get them mushy, then mashed them with a potato masher. The skins didn't break beyond releasing the beans, but they seem fine and incorporated well enough. I was able to easily form two patties, which I am now drying under a fan. Cognizant of my experience from last time, I'm going to be much more aggressive about drying this time.
May 2021
May 3, 2021
The meju got pungent over time, and I thought it was working. Rinsed the blocks today in preparation for brining, and noticed black mold in the cracks. Tried removing it with a chopstick, but wasn't confident I was getting it all out, so broke open the block. Too much black mold for my taste. I should have tossed the batch as soon as I detected black mold and tried making it again.
January 2021
January 29, 2021
The fan seems to have worked. No more mold on the outside, blocks are light and completely dried.
January 22, 2021
Noticed black mold growing, and the meju was still moist. Cut off the black mold, then decided to try drying the blocks with a fan.
January 18, 2021
4 pounds, 1 ounce of dried organic soybeans from Berkeley Bowl. Soaked about 16 hours. They over doubled in volume — I had to split them into two bowls to keep them submerged under water. Interestingly, they are largely spherical when dried, but look like regular beans when rehydrated.
Split them into two pots with about double the water. Simmered for five hours. Drained, then mashed them using a potato masher. Didn't stress about beans that didn't get mashed.
Made four blocks — approximately 6x4x3. Set on parchment paper-lined half baking sheet to dry, rotating them every several hours. Will hopefully be able to hang them this Friday (January 22).
Smells like the powdered tteok Mom used to buy when we were kids.
I know the meju will shrink as it dries and ferments, but one block is probably enough for me for a year. I could get away with doing one pound of dried soybeans next time, maybe two to give me some leeway.
