Our culture of making red pepper paste and soybean paste.대한민국청소년영어뉴스/KOREAN YOUTH ENGLISH NEWS
기사 메일전송
  • 기사등록 2021-06-01 15:26:19
Our culture of making red pepper paste and soybean paste.

The Korean people have long regarded soy sauce, soybean paste, red pepper paste, and cheonggukjang as the main ingredients of all foods, and they are Korean fermented foods that are an important part of the seasoning at the table.

Doenjang, a representative manual, refers to a soybean paste made from leftover solid ingredients after dipping soybean paste with fermented soybean paste. Saltwater is poured into fermented soybeans and cooked properly, so it is made without scooping stolen goods. Soybean paste is an old-fashioned seasoned food in Korea along with soy sauce that is fundamental to seasoning and flavoring the food.

It is recorded that soybean paste was made in Balhae, which appeared in the "Samguk Sagi" of King Sinmun. However, soybean paste from this era is not clear because there is no specific documentation on how to make it.

Soybean paste is known for its nutritional excellence and many physiological activities that supplement essential amino acids, fatty acids, organic acids, minerals, and vitamins, which are easy to lack in grain proteins.

In addition to its nutritional value, soybean paste is known for its physiological activities such as anti-obesity, hypertension prevention, anticancer, antioxidant and anti-thrombosis, strengthening liver function, preventing dementia, and osteoporosis. Physiological active substances contained in soybeans have been reported to increase absorption in vivo through fermentation in soybean paste.

Soy sauce is the food that leads the Korean intestinal culture along with soybean paste. Soy sauce is soaked in salted water for 30 to 40 days, poured into the pot, and made by pouring the broth into the pot and enjoying the sun, and used evenly from transparent and pale Cheongjang (Korean soy sauce) to aged jinjang over the years. The soup and vegetables were lightly colored to preserve the color of the ingredients, giving a plain taste, and long-lasting sweetened jinjang was used for foods that emit deep light such as grilled, steamed, braised, and abbreviated foods.

Like this, the narrow meaning of Jan,s means liquid soy sauce (gamjang), and in a broad sense, it means soy sauce, doenjang, cheonggukjang, makjang, red pepper paste (gochujang), and fish paste (fish sauce).

The history of the funeral is believed to have begun with agriculture. Since many jars with lids are often excavated in Neolithic sites where early farming began, fermented foods such as intestines that require lids for the preservation of food may have been processed.

Korea is an agricultural country and has developed food storage methods because it is an ocean on three sides. It is possible because there were many basic fermented foods using soybean paste soy sauce.

Efforts should be made to protect this precious heritage of our culture and promote it to the world.


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