Korean Soybean Paste

What is Soybean?

Soybean (Glycine max) is a versatile legume plant native to East Asia, widely cultivated for its edible beans and high-quality oil. It is a significant crop globally and plays a vital role in the agricultural industry and various food products. Here are some key features and uses of soybeans:

1. Edible Beans: The primary reason for cultivating soybeans is the production of edible beans, which are rich in protein, essential amino acids, and other nutrients. They serve as a crucial source of plant-based protein in vegetarian and vegan diets.
2. Soybean Oil: Soybeans contain a significant amount of oil, and it is extracted for various culinary and industrial purposes. Soybean oil is commonly used in cooking, baking, and in the manufacturing of food products like margarine, salad dressings, and mayonnaise.
3. Animal Feed: Soybean meal, a byproduct of oil extraction, is a valuable protein-rich feed ingredient used in animal husbandry for livestock, poultry, and aquaculture industries.
4. Biofuel: Soybean oil can also be processed to produce biodiesel, a renewable and environmentally friendly alternative to fossil fuels.
5. Industrial Applications: Soybeans have several industrial applications, such as in the production of bio-based plastics, inks, and paints.
6. Health Benefits: Soybeans are known for their potential health benefits, including reducing the risk of heart disease due to their low saturated fat content. They also contain phytochemicals called isoflavones, which are believed to have various health effects.
7. Crop Rotation: Soybeans are an essential component of crop rotation practices as they have the ability to fix nitrogen in the soil, benefiting subsequent crops.
8. Genetically Modified Varieties: Genetically modified soybean varieties have been developed to improve resistance to pests and herbicides, leading to increased productivity and reduced environmental impact in some cases.

Soybeans are grown in many countries worldwide, with the major producers being the United States, Brazil, Argentina, and China. Due to their versatility and nutritional value, soybeans have become a crucial component of the global food and agricultural industry.

Soybean paste soup, also known as “Doenjang jjigae” in Korean cuisine, is a traditional and popular Korean soup made with fermented soybean paste called “doenjang.” It is a hearty and flavorful dish commonly enjoyed as a comfort food in Korea. Here’s how it is typically prepared:

Ingredients:

• 2 tablespoons soybean paste (doenjang)
• 1 small onion, sliced
• 2-3 cloves garlic, minced
• 1 small zucchini or potato, diced
• 1 cup tofu, cubed
• 1 green chili pepper, sliced (optional, for some heat)
• 1 green onion, chopped
• 1 tablespoon vegetable oil
• 4 cups water or vegetable broth
• Salt and pepper to taste

Instructions:

1. Heat the vegetable oil in a medium-sized pot over medium heat.
2. Add the sliced onions and minced garlic to the pot. Sauté them until the onions become translucent and aromatic.
3. Stir in the soybean paste (doenjang) and mix it well with the onions and garlic.
4. Add the water or vegetable broth to the pot, stirring continuously to dissolve the soybean paste and create the base of the soup.
5. Bring the mixture to a boil, then reduce the heat to a simmer.
6. Add the diced zucchini or potato to the soup. Allow it to cook until the vegetables become tender (about 10-15 minutes, depending on the size of the pieces).
7. Add the cubed tofu and sliced green chili pepper (if using) to the soup. Let it simmer for a few more minutes until the tofu is heated through.
8. Season the soup with salt and pepper to taste. Be mindful of the saltiness of the soybean paste, so taste the soup before adding more salt.
9. Garnish the soup with chopped green onions.
10. Serve the soybean paste soup hot with a bowl of steamed rice and other Korean side dishes like kimchi, pickled vegetables, and seaweed.

The flavor of soybean paste soup is rich and savory, with a hint of natural sweetness from the vegetables. It is a nourishing and delicious dish that showcases the wonderful taste of fermented soybean paste, which is a cornerstone of Korean cuisine.