된장
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
January 2021
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.
