Cha-Chang-Myeon 자장면‏

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Cha-Chang-Myeon is a kind of noodles, which is very popular in Korea, especially among children. Cha-Chang-Myeon has a mixture of both Korean and Chinese food. You can try tasting the original one at the China Town located in Incheon.
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How to Cook :
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The Sauce
1. In a pot, put in a small amount of oil, pork, spring onion, ginger, onion or you can also put in some garlics.
2. Stir the ingredients together until they are cooked.
3. Add Joong-Kook-Twen-Jang (Chinese Bean Paste), cooking liquor, soup, and wait for it to boil.
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When serving, you just have to pour the sauce onto the noodles and mix it well.
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Mandoo guk 만두국(Korean dumpling soup)

Mandoo guk is a food from China.

Korea kneads mainly plentifully from region north Seoul.

Ingredients:
20 dumplings, 4 oz beef, 2 green onions

1/8 teaspoon soy sauce, 1/8 teaspoon sesame oil

salt, pepper, 6 cups water, 1 egg, mixed

1 sheet seasoned gim (dried seaweed, nori), crushed

How to Cook:

Put a pot on a medium heat stove.

When the pot gets hot, saute beef with soy sauce and sesame oil.

Add water, bring to a boil.

Put dumplings in.

Cook for 3-4 minutes just before dumplings cooked completely.

Add green onions.

Season with salt and pepper.

Spread egg, don't stir immediately.

Put in a bowl.

Garnish with kim.

Culture Capsule 9

Hanbok

Honbok, the Korean traditional dress, has been handed down in the same form unchanged for hundreds of years because it is well suited to the Korean climate and culture. The man's basic outfit consists of a jeogori(jacket), baji(trousers), and durumagi (overcoat).
The jacket has loose sleeves and the trousers are roomy and tied with straps around the ankles. The woman's has includes a jeogri(short jacket) with two long ribbons, which are tied to form the otgorum, and has long full sleeves and a full length, high-waisted wrap around skirt called the chi'ma. White cotton socks and boat-shaped shoes, made of silk, straw, or rubber, are worn with this clothing.

- Write reference Korean Languge Education Center, Sogang University

Stir-Fried Squid 오징어 볶음

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오징어 볶음 (O Jing Ngo Bok Kum)

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Ingredients :

Squids

Chopped Onions ; about 2-3 inches

Chilli

Spring Onions

Chopped Carrot ; thin stripe

Korean Mushroom ; similar to Shitake Mushroom

Gochujang ; Korean Chilli Paste

Gochugaroo ; Korean Chilli Powder

Soy Sauce

Sugar

Sesame Oil

Sesame Seeds

Garlic

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How to Cook :

1. Clean the squids and cut it into pieces about 3 inches.

2. Then mix all the ingredients up together ; squids, vegetables, and seasonings.

3. Leave it for about 10 minutes for the seasonings to absorb into the squids.

4. Then later in a pan, stir-fried the squids for about 3-4 minutes or until it is cooked. Remember not to turn on the fire to high because the squids could be burned. And, if you use too low, the squids won't be crispy.

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This menu won't take long to cook !

And, the taste is sweet and spicy in one dish.

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Kimchi Roe Rice 김치알밥

Kimchi Al Bup is similar to Bibimbup. However, the main ingredients, which made it different are Kimchi and Roe.

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Ingredients

Kimchi

Roe

Onion

Pumpkin

Carrot

Mushroom

Sesame Oil

Sesame Seeds

Egg

Gochujang (Korean Chilli Paste)

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How to Cook

First, you need to chop the Kimchi and stir in it a pan.

Second, chop all the vegetables we've prepared and do the same with the Kimchi.

Actually, for this step, you can do it at the same time or stir them separately.

Okay, next, in a stone bowl, put in the rice.

Follow by the Kimchi and vegetables along the side of the bowl.

This bowl will help keeps it warm, and this is the key point ! Korean people love it hot !

Put on top a fried egg and roe.

When eating, add some Gochujang and sesame oil for better taste.

Mix everything up in the bowl, and it's time to eat !

The crispy feeling of the roe and kimchi will add taste to the dish !

Culture Capsule 8

What's in a Korean Name

Typically, a Korean name consists of a family name and a given name which is typically made up of two Chinese characters. For instance, take a common Korean name such as 'Kim Yeong Su'. Here 'Kim' is the family name and 'Yeong Su'is the given name.

Traditionally, when parents select a child's given name in Koream the given name is derived from two Chinese characters. One Chinese characters is affixed according to generation so that brothers, sisters and cousins would have the same Chinese character. The second Chinese character would be individually selected by the parents. Based upon two Chinese characters, a child would receive his given name. However, many modern Korean parents have chosen a different method in selecting their child's given name. Instead of selecting their child's given name via the use of Chinese characters, many Korean parents have chosen to select pure Korean names without any reference to Chinese characters.

Currently, there are approximately 90 family names in Korea. Some of the most common family names in Korea are Kim, Lee, Park, and Choi. In most western countries, after a woman marries she legally adopts the husband's family name as her own. However in Korea, a woman maintains her family's name throught her life.

-Write reference Korean Languge Education Center, Sogang University

Kimchi Jim 김치찜

Kimchi Jim is a kind of Korean dish, which is usually eaten with So-Ju (Korean liquor) and beer.

The main ingredients are Kimchi and pork.

For this menu, Kimchi Jim, 찜 (Jim) means steam. So, in order to make this dish, you have to first, take the Kimchi and steam it. After that, we come to the pork. It's important of which part you use. The most suitable is at the neck. Take it and mix with some seasoning.

How to Eat :

1. Pick up one Kimchi

2. Put a piece of pork on it

3. Warp the Kimchi up, and enjoy the delicious taste !

You can also eat it with rice ~

Soondooboo jjigae 순두부 찌개 (Soft tofu stew)

Sundubu jjigae is a hot and spicy jjigae (Korean stew).

This dish is eaten with a bowl of cooked white rice and several banchan (side dishes).

It is widely eaten and one of the favorite meals in South Korea.

Ingredients:
1 pack soon doo boo (soft tofu)*
8 small clams - cleaned, 4 ounce pork (or beef) - sliced
1/4 cup kimchi - roughly chopped, 1 red hot chili - sliced
2 green hot chilies - sliced, 2 green onions - sliced
1 egg york, 1 tbsp go choogaroo (Korean chili powder)
1 tbsp vegetable oil, 1 tsp minced garlic, 1/2 tsp juice of ginger
1 tsp soy sauce, 1/2 tsp sesame oil
1 tsp sae woo jeot (salted shrimp)**
3 cups water

(*It is in a tube, different from square package soft tofu in a Korean super market.)

(**Salt can be used.)

How to cook:

Marinade pork with ginger juice, soy sauce, sesame oil and minced garlic.

In a pot, add vegetable oil and saute pork.
Add go choo ga roo (Korean chili powder), keep stir.

Add water and kimchi, bring to a boil.

Scoop in soon doo boo with a spoon.

Reduce heat, add sae woo jeot (salted shrimp).

Add chillies, green onions and clams.
Cook for a minute or so.

Finish with egg york in the center and a dash of sesame oil.

Serve with rice.

Mul naengmyon 물냉면(Buck wheat noodle in cold beef broth)

Ingredients:

5 oz naengmyon noodle
1/3 pound beef shank
1/4 English cucumber, julienne
1/2 Asian pear, julienne
1 egg, hard-boiled, sliced in half
1/4 cup pickled radish*
sugar, vinegar, gyeoja (Korean mustard)
1/4 inch piece ginger
4-5 cloves of garlic
1 tsp. salt, 1/2 tsp. pepper

(*Pickled radish - Julienne radish.
Add 1 tbsp vinegar, 1 tbsp sugar, 1/4 tsp salt.
Mix well, leave in a refrigerator for at least 30 minutes.)





How to cook:

Put beef, garlic, ginger, salt, and pepper to a boiling water and cook until soft.

Take out the meat and slice very thinly.


Set aside.


Save broth, strain, put in a refrigerator.


Skim fat on top.



In a big pot of boiling water, add noodle.

Cook for 3-5 minutes depends on instruction of the package.

Wash in a cold water for several times to get rid of excess starch.


Drain and set aside.



In a big bowl, pour chilled broth, some ice and add noodle.


On top, garnish with an egg, pear, cucumber and picked radish.



Serve with sugar, vinegar and gyeo ja (Korean mustard).

Tips: "NaengMyon" is one of the most desirable dishes in summer.There are two types of NaengMyon noodles, "PyeongYang" style and "HamHeung" style."Naeng Myon" noodle is made with buck wheat and potato starch, unlike Japanese "Soba" noodle,the chewy texture is a trademark.

Spicy Pan-Fried Pork And Vegetable 제육볶음

제육볶음 (Cheyuk-Bokkum) Spicy Pan-Fried Pork and Vegetables

Ingredients

pork with some fatback

red and green chillis

onions

spring onions

carrots

sesame

kochujang (korean chilli paste)

kochugaroo (korean chilli power)

sugar

garlics

black pepper

mushrooms

sesame oil

ginger water

soy sauce

How to Cook

First, we will start with making the sauce by mixing kochujang, kochugaroo, sugar, soy sauce, black pepper, garlic, ginger water, and sesame oil together.

After that, in a pan, put in some chopped garlics and onions. Then follow by the pork and stir it until cooked.

When it is cooked, pour in the sauce we just mixed and stir it all together again.

Lastly, add in some chilli, sesame, mushroom, onions, and carrot. Actually you can put in any kind of vegetable you like - the more, the better !

Jjolmyon 쫄면 (Spicy chewy noodle)

Jjolmyon 쫄면 (Spicy chewy noodle)

Ingredients :

14 oz (1 pack) jjolmyon (chewy noodle)

1 egg, hard boiled

1/4 cucumber, thin julienne

chogochoojang (sauce) :

2 tbsp go choo jang (Korean chili paste), 1 1/2 tbsp sugar

1 tbsp rice vinegar, 1/2 tsp minced garlic, 1/2 tsp sesame seeds,

1/4 tsp sesame oil, a pinch of pepper

How to cook :

Boil 6 cups water in a big pot.

Cook noodle for 5 minutes or follow the instruction on the package.

Rinse several times to get rid of starch in cold water, drain well.

Cut an egg in half.

In a bowl, add half of the noodle, put some cho go choo jang,

place cucumber and egg on top

Culture Capsule 7

Why do Koreans ask people their age when they frist meet them?

It is common in Korea to ask a person how old they are or whether or not they are married the first time you meet. Non-Koreans may consider these kinds of questions too personal or impolite. However, Koreans think of these kinds of questions as the first steps in getting acquainted rather than as being "nosy."

Asking a person his or her age the first time you meet probably comes from the Korean custom of social ranking based on age. In Korea, checking a person's age helps you decide which speech level to use with that person in the future. For instance, if the other person is older than yourself, you will have to use honorific language with him or her even if you get to know that person well. Also, upon initally meeting someone, it is gradually acceptable fo ask questions such as "Are you married?", "Where do you live?" or "What school did you graduate from?" In Korea, if someone asks you such questions, it is probable that he or she is interested in you and wants to get to know you better.

* In your country, how do you begin a conversation with someone you want to get to know better?

-Write reference Korean Languge Education Center, Sogang University

Benefits of Doenjang 된장 (Soy bean paste) - 2

Doenjang (soy bean paste), a traditional Korean food that is fermented from soybeans, has been a fixture of the Korean diet for centuries. Recently, it has received great attention from western medicine for its nutritional and medical value. Doenjang is effective in preventing cancer. Soybeans, the main ingredient of doenjang, contain high quality proteins in the form of amino acid which acids aid digestion. Abundant amounts of vitamin A and C can be supplemented by adding pumpkins when making doenjang. Doenjang is also effective in preventing and treating constipation and diarrhea by increasing the activities of the large intestines.

-Anti cancer properties

Of all fermented foods, doenjang is the most effective in treating cancer.The anti-cancer properties of doenjang do not disappear even when the paste is boiled or heated. According to one study performed on mice with cancer, mice that were fed doenjang jjigae (a traditional Korean soup made from soy bean paste), had 80% fewer cancer cells than those that were not.Daily consumption of doenjang is one of the 15 rules for cancer prevention set forth by the Korean Cancer Association. The cancer preventing properties of doenjang are being officially recognized by more and more health institutions and experts. Recent studies have revealed that doenjang is effective in not only treating cancer, but also preventing it.

-Lowers blood pressure

The histamine-leucine amino acid in doenjang is effective in enhancing the physiological activation of protein, which alleviates headaches, lowers blood pressure, and reduces blood cholesterol. As a result, blood vessels become much more elastic.

-Strengthens the liver

The liver is one of the most import!ant organs of our body, as it distributes nutrients to each part of the body.Traditional doenjang is effective in restoring liver functions and detoxifying the liver. It also reduces the activation of glycosyl transferase, a measurement of liver poison. Many studies showing the liver strengthening properties of doenjang have been released.

-Acid-fast properties

Dfaidzein, daidzin and other isojlavin substances that fall under the polyphenol class are found in soybeans. These are the substances in doenjang that prevent aging.Another antioxidant is melanoidin, which is created as the result of a reaction between amino acids and sugars.These substances prevent the oxidation of lipid, which is found within doenjang, and make doenjang a very safe product.

-Antidote effect

Doenjang is effective in detoxifying the poisons in fish, meat, vegetables, and mushrooms. They are also useful in detoxifying snake venom and bee poison.

-Prevents dementia

The lecithin in soybeans increases brain activity. Saponin, another substance found in soybeans, is a functional substance that lowers blood cholesterol levels and prevents aging and senile dementia by suppressing the formation of fatty peroxide. In addition, doenjang contains antioxidants substances that slow the aging process. The powers of these substances are strengthened in the fermenting and aging process. At the same time, it has also been shown that the unique browning phenomenon of doenjang plays a significant role in preventing aging.

-Aids digestion

Doenjang is a food that simultaneously increases appetite and is easily digestible. There is no need to worry about indigestion when having doenjang for lunch. According to traditional Korean remedies, indigestion can be cured by eating thin doenjang soup.

-Prevention of osteoporosis

Isoflavone derivatives, also known as vegetable estrogen, prevent the re-absorption of bones and help create new bone matter. Thus, it is effective in preventing female osteoporosis. VitaminD, which is abundant in mushrooms, aids the absorption of calcium and makes our bones stronger.

-Partial treatment of diabetes

Melanoidin enhances the secretion of insulin and treats diabetes. Prevention of constipation and fat Pumpkins, mushrooms, and barley are rich in fiber. Fiber prevents obesity, treats and prevents constipation, and aids digestion by accelerating intestine activity.

-Prevention of heart diseases and brain tumors

Protein found in mushrooms purifies our blood, controls coagulation, and reduces blood viscosity. Hence, it is effective in preventing brain tumors and heart diseases.

-Treatment of freckles and skin discoloration

Linolenic acid cures freckles and skin discoloration by preventing the compounding of melanin. Mushrooms and pumpkins make the skin look shiny and healthy, and also cure acne and allergic skin diseases.

Fried Chicken Coated With Sweet Tangy Sauce 닭강정

Today's menu is called 'Tak-Kang-Jeong'. Korean at all ages enjoy eating it. This is because of the sweet taste it gives. Tak-Kang-Jeong is also a dish, which is eaten with So-Ju. People believe that eating it while drinking So-Ju, will make it tastes better !

Ingredients :

300 grams of Chicken

1/3 Teaspoon of Ginger Water

1 Spoon of Rice Wine

Salt

Pepper

Sauce Mixture :

2 Tablespoons of Soy Sauce

1/2 Spoon of Sugar

1 Teaspoon of Cooking Liquor

1/2 Teaspoon of Sesame Oil

10 grams of Sliced Ginger

2 Sliced Garlics

1 Dried Red Chilli

100 CC of Water (Half a Glass)

Other Ingredients :

1 Egg

Oil for Frying Chicken

Flour

First, you need to chop the chicken into small pieces.

Mix it with ginger water, rice wine, salt, and pepper.

After that, dip it in the flour and follow by egg. Rest it aside for a moment.

Now, we will start doing the sauce.

In a pot, put in the soy sauce, sugar, cooking liquor, sesame oil, ginger, garlic, and dried chilli.

After that, pour in some water. Wait until it boils.

While waiting, we will come back to the chicken.

In a pan, pour in some oil for frying the chicken. Fry it until it turns yellowish-brown.

Now, come to the last step.

Put the chickens that we've just fried into the sauce pot.

Stir it until the sauce dries up.

Put the chickens in a plate and sprinkle on top with some peanuts.

Doenjang 된장(Soy Bean Paste)

Deonjang (Soybean paste) is made from soybeans, rice, barley, wheat or fatted soybeans. These primary ingredients are mixed with salt and Aspergillus oryzae for fermenting and maturing. Or, lumps of fermented soybeans (meju) are put in brine until the brine is fermented, and the liquid is separated from the solid.

Soybean paste has been believed to have 5 virtues: devotion

- it keeps its taste even when it is mixed with other ingredients; steadiness

- it does not decay for a long time; merciful heart of Buddha

- it removes fish and oily flavor; generosity

- it neutralizes spicy tastes; and harmony

- it harmonizes well with any other food.

Soybean paste is one of the traditional Korean foods carried over for generations. Soybean is loved by Korean people for its excellencies in taste and effects.

Origin of Doenjang

The origin and benefits of doenjang (soy bean paste) are unmatched with those of any other food or seasoning in the entire world. The unique Korean culture of seasonings dates back to the days when Koreans first began farming and raising beans. Historical records state that doenjang (soy bean paste) was one of the dishes prepared and served by King Shinmoon of the Shilla Dynasty when he first greeted his father- and mother-in-law in the year 683.

Hence, doenjang (soy bean paste) has long been one of the most import!ant foods in Korea.

Historical records refer to doenjang as boiled beans that have a dark color.

This is another way of describing fermented soy beans that have been salted.

Korean ancestors later introduced doenjang to the Chinese. The Chinese referred to the people of Goguryeo as experts in making fermented foods and named the unique scent of doenjang 'Goryeo-chwi' (the Korea scent). After fermented soybeans were introduced to Korea, Koreans began developing a new form of seasoning that was fundamentally different from Chinese seasonings. Many historical records state that Korean seasonings were introduced to Japan in the 8th and 9th Century. One of these records is the 'Dae-bo-yul-ryung' which was written in Japan in 701.

Also, the book 'Dong-a' (1717) states that the word 'Korea-jang' (Korean seasoning) has been used in Japan ever since the Korean craftsman Mal-jang came to Japan. Records that explain the production process of Korean seasonings in detail first appeared in the Chosun Dynasty. The 'Gu-hwang-bo-yu-bang' (1660) explains that fermented soybeans were made from beans and wheat. This shows that ancient Korean seasonings were considerably different from their modern descendants. The 'Jung-bo-sal-lim-kyung-jae' is the first record to explain the process in which fermented soybeans are made from beans. This method is identical to the basic principle behind modern doenjang.

Linoleic acid and other substances in doenjang can suppress 90% of the production of cancer-causing substances. In addition, there are roughly 100 billion beneficial enzymes in 100 grams of doenjang which soften the skin and aid digestion.

Seafood Pancake 해물 파전

해물 파전 (haemul pajeon) is Korean seafood pancake. Actually, there are many different kinds of pajeon. For example, spring onion pajeon and vegetable pajeon.

Ingredients :

chopped spring onion

chopped shrimp

chopped squid

oysters

Pancake Mixture :

1 cup of water

(if the muxture is too sticky, you can add more water ; about 3- 4 tablespoon)

1 cup of flour

(or "Korean Pancake Mix" which you can find in a Korean supermarket)

1 egg

Dip Mixture :

2 teaspoons of soy sauce

vinegar

1 teaspoon of salt

1/2 teaspoon of sugar

1/2 teaspoon of Dwen Jang (Korean bean paste)

How to prepare the dip :

use 3 parts of soy sauce over 1 part of vinegar

later add chopped spring onion

How to prepare "haemul pajeon"

- put all the pancake mixture into the mixing bowl ; mix well

(however, if yo use "Korean Pancake Mix", use 1 cup of the flour and 3/4 - 1 cup of water)

- put in the vegetables and seafoods ; stir it together

- in a pan, put in about 3 - 4 tablespoon of vegetable oil

- pour the mixture onto the pan, and wait for the pancake to be cooked

- finally, cut the pancake into pieces

- serve with the dip

Kongnamool moochim 콩나물 무침 (Soy bean sprouts salad)

Kongnamool moochim 콩나물 무침 (Soy bean sprouts salad)

Ingredients :

1/2 lb soy bean sprouts*
1tbsp soy sauce, 2 tbsp sesame oil
1 tbsp Korean chili powder
2 tsp salt, 1/2 tsp minced garlic
sesame seeds, 1 cup water, 1 tsp salt
(*You can substitute to bean sprouts.)

This is Soy bean sprouts

How to Cook:

Wash soy bean sprouts (take out the thin tail part if you'd like).
Put it in a pot, add 1 cup water and salt.
Cook for 15-20 minutes until soften.
Drain well, or squeeze slightly.
In a bowl,add soy bean sprouts and put soy sauce, sesame oil,
chili powder, salt, garlic and sesame seeds.
Mix well with hands.

Tips :

Don't open the lid while cooking the soy bean sprouts!!!

If you do that they will smell fishy.

Culture Capsule 6

Eating healthily in Korea : bean paste and bean sprout soup

These days, people are paying more attention to their health. What de you do to lead a healthier lifestyle? Do you eat special healthy foods or take restorative medicine? Perhaps you should try varying what you normally eat everyday. Above all, health begins at the dining table. In the next few paragraphs, we will introduce two of the healthiest foods enjoyed by Koreans, bean paste(된장) and bean sprout soup(콩나물국).
Bean paste can found in every Korean household. According to a poll of long-lived Koreans, 90% of respondents reported eating bean paste often. The surprising results of this poll increased bean paste's reputation of being a healthy food. Recently, bean paste has come to enjoy even more widespread popularity due to research showing that it slows the aging process and inhibits carcinogens. Because beans have always been easy to procure, cheap, rich in protein and more readily available than meat, bean paste has been an important supply of nutrition since ancient times in Korea. Bean paste is a fermented food that is easily produced in Korea. Bean paste can be included in almost any meal, and often shows up in the form of bean paste pot stew or bean paste potage. The flavor of bean paste pot stew differs according to the different vegetables added to the broth each season.
Bean sprout soup is another highly nutritious dish that shows up regularly at Korean meals. Bean sprouts contain more vitamin C than the beans from which they sprout, and are consumed as an important source of vitamins during winter since ancient times. In Korea, people usually drink bean sprout soup after catching a cold. Traditionally, crushed peppers were added to bean sprout soup to supplement a diet with vitamins. The clean and refreshing taste of bean sprout soup makes it a favorite among inebriated Koreans, who consume it to dissipate the effects of a hangover, Recent research has shown that bean sprout soup actually does counter the effects of a hangover, and is not just a folk remedy. If your are in the mood for some excellent food containing bean sprout, try going to Jeon-ju province. Jeon-ju city has historically been famous for it's bean sprout soup

-Write reference Korean Languge Education Center, Sogang University

Ganjang 간장(Soy Sauce) - 2

Types of Soy Sauce

Soy sauce is classified into fermented soy sauce, chemical soy sauce (acid decomposed soy sauce), and mixed soy sauce according to production method.

-Fermented soy sauce
There are two production methods for fermented soy sauce. The traditional method used at home and the improved method used at factories for commercial production. Fermented soy sauce made with the traditional method is used in soups, whereas fermented soy sauce made with the improved method is used for boiling, seasoning, and parching purposes.

1) Traditional fermented soy sauce (Traditional method) To make traditional fermented soy sauce, fermented soybeans are first soaked in salt water. Doenjang (soy bean paste) is separated from the mix, and the residual fluid is fermented for 3 months. Traditional soy sauce made in this manner is normally used in soups.The tastes of soy sauce and doenjang are contradictory to each other. In order to make the finest soy sauce, well fermented soybeans of the highest quality must be fermented for at least 6 months.In contrast to doenjang, soy sauce must be left alone for a certain period of time. Soy sauce tastes better and looks darker the longer it is left alone. Haechandle plans to release fermented soy sauce made in this manner in the near future.

2) Improved fermented soy sauce Improved fermented soy sauce accounts for most of the improved soy sauce in the market today. This type of soy sauce is made by pickling fermented soybeans and starch for 3~4 days, in salt water. The entire fermenting process lasts at least 6 months. Improved fermented soy sauce is used for boiling, seasoning, and parching purposes. Our sea tangle fermented soy sauce is produced in the above method. Thanks to the undiluted sea tangle solution and bonito that are added, this soy sauce can be used for seasoning purposes.

When shaken, bubbles will appear on the surface of fermented soy sauce. These bubbles appear as protein decomposes into amino acids, which give fermented soy sauce a unique rich taste. The faster these bubbles disappear, the higher the quality of the soy sauce.

-Chemical soy sauce

Chemical soy sauce is made by artificially decomposing protein obtained from defatted soybeans. It normally takes only 3 days to produce chemical soy sauce. Because the taste of this soy sauce can be artificially adjusted by the manufacturer, chemical soy sauce has a much more delicious taste. (TN content is 1.8 times higher.) However, chemical soy sauce is dangerous from a nutrition viewpoint because cancer-causing substances may form in the production process.

-Mixed soy sauce

The undiluted solution of fermented soy sauce and acid decomposed soy sauce are mixed appropriately to create a milder taste than that of ordinary fermented soy sauce. Mixed soy sauce can also be made by adding carbohydrate ingredients to the undiluted solution of acid decomposed soy sauce, and then fermenting, filtering, and processing this mixture. This enables us to artificially control taste while maintaining the unique scent of fermented soy sauce. Although mixed soy sauce is currently the most widely marketed type of soy sauce, fermented soy sauce is soon expected to take over the market.

Taste of soy sauce

The taste of soy sauce is determined by the various components that are created by various enzymes throughout the fermenting process. The amino acid, sugar, and salt content form the savory, sweet, and salty taste of soy sauce respectively. Organic acids also play a role in creating the scent and color of soy sauce. The taste of soy sauce and doenjang (soy bean paste) are mutually contradictory. Fully fermented soy beans should be used in the production process.

-Smell The unique smell of soy sauce comes from volatile organic acids such as alcohol, aldehyde, ketone, benzine, ester, and phenol which are created by bacillus, sub-bacillus, and bacillus nato. Traditional soy sauce contains less organic acids and more butyric acids, which cause traditional soy sauce to have a foul odor.

-ColorSoy sauce has a brownish color due to the melanin and melanoadine that are created from amino acids as a result of the maillard reaction. Browning also occurs as tyrosine, which is a major component of soybeans, is oxidized by various tyrosinase.

-Taste The taste of soy sauce is determined by the amount of amino acids, organic acids, and sugar that is created by enzymes in the fermenting process. Galactose and glucose, which account for 1.6~1.7% of the total content, are the key determinants of taste in traditional soy sauce. In the case of improved soy sauce, greater wheat content leads to a sweeter taste. However, this wheat content transforms into alcohol or organic acids in the later part of the fermenting period. The savory taste of soy sauce comes from the tyramine and histamine content in soy sauce.

-A comparison of ingredientsTraditional soy sauce has a higher salt content and lower nitrogen, organic acid, and sugar content than improved soy sauce. As a result, traditional soy sauce has a bad appearance, taste, and smell but is much more nutritious.

Ganjang 간장(Soy Sauce) - 1

To make Ganjang (soy sauce), fermented soybeans are first soaked in salt water. Doenjang (soy bean paste) is separated from the mix, and the residual juice is fermented under the sun. During this fermenting period, amino acids, sugar, and salt made by enzymes create soy sauce¡s savory, sweet, and salty taste respectively. Organic acids also play a role in creating the scent and color of soy sauce.

Origin of Soy Sauce

Soy sauce is a by-product of doenjang (soy bean paste). According to historical records, soy sauce has been produced and used ever since the Goguryeo Period.There are various types of soy sauce, from haet soy sauce (fresh soy sauce) which is used in soups and seasoned vegetables to jin soy sauce (aged soy sauce) which is used in roasted, steamed, or hard-boiled dishes that have a dark color. Each type has a unique taste and is used for different purposes.According to Korean history, there was once a place called 'Jang-Gwang¡' in the heart of Seoul. Soy sauces of various ages were stored in more than 500 crocks (jars) at Jang-Gwang. Records show soy sauce made in 1907 were stored at Jang-Gwang until the break of the Korean War in 1950.

Effect of Soy Sauce

Soybean, an ingredient of soybean sauce, consists of 40% protein, 20% , 20% soluble nitrogen-free extract, 14% fermentable sugar, 10% water, 5.5% ash, 5.5% and vitamins.

Traditional Korean soybean sauce is made from soybeans only. The soluble carbohydrates contained in soybeans, such as sucrose, stachyose and raffinose, are used by micro-organisms such as bacillus subtilis, lactic acid germs, enzyme and fungi while soybeans are fermented. Therefore, little carbohydrates remain in finished meju (fermented soybeans).

Because of a low content of fermentable carbohydrates, fermented liquid diluted with brine contains 0.7% lactic acid, but alcoholic fermentation rarely occurs. Protein contained in soybeans is decomposed by protease and peptidase, micro-organisms in fermented soybeans, so the contents of peptide nitrogen and amino nitrogen are very high.

The content of glutamic acid is particularly high. Recently, with the completion of the "Study of the Mass Production of Traditional Korean Soybean Sauce," a joint task of the Leading Technology Development Project, funded by the Ministry of Science and Technology, it has become possible to make traditional soybean sauce with superior aroma and taste, containing 1.0-1.2% nitrogen and 1% alcohol as a result of complementing the alcoholic fermentation process of soybean sauce.

Types of Soy Sauce

Soy sauce is classified into fermented soy sauce, chemical soy sauce (acid decomposed soy sauce), and mixed soy sauce according to production method.

-Fermented soy sauce

There are two production methods for fermented soy sauce. The traditional method used at home and the improved method used at factories for commercial production. Fermented soy sauce made with the traditional method is used in soups, whereas fermented soy sauce made with the improved method is used for boiling, seasoning, and parching purposes.

1) Traditional fermented soy sauce (Traditional method) To make traditional fermented soy sauce, fermented soybeans are first soaked in salt water. Doenjang (soy bean paste) is separated from the mix, and the residual fluid is fermented for 3 months. Traditional soy sauce made in this manner is normally used in soups. The tastes of soy sauce and doenjang are contradictory to each other. In order to make the finest soy sauce, well fermented soybeans of the highest quality must be fermented for at least 6 months.In contrast to doenjang, soy sauce must be left alone for a certain period of time. Soy sauce tastes better and looks darker the longer it is left alone. Haechandle plans to release fermented soy sauce made in this manner in the near future.

2) Improved fermented soy sauce Improved fermented soy sauce accounts for most of the improved soy sauce in the market today. This type of soy sauce is made by pickling fermented soybeans and starch for 3~4 days, in salt water. The entire fermenting process lasts at least 6 months. Improved fermented soy sauce is used for boiling, seasoning, and parching purposes. Our sea tangle fermented soy sauce is produced in the above method. Thanks to the undiluted sea tangle solution and bonito that are added, this soy sauce can be used for seasoning purposes.

When shaken, bubbles will appear on the surface of fermented soy sauce. These bubbles appear as protein decomposes into amino acids, which give fermented soy sauce a unique rich taste. The faster these bubbles disappear, the higher the quality of the soy sauce.

-Chemical soy sauce

Chemical soy sauce is made by artificially decomposing protein obtained from defatted soybeans. It normally takes only 3 days to produce chemical soy sauce. Because the taste of this soy sauce can be artificially adjusted by the manufacturer, chemical soy sauce has a much more delicious taste. (TN content is 1.8 times higher.) However, chemical soy sauce is dangerous from a nutrition viewpoint because cancer-causing substances may form in the production process.

-Mixed soy sauce

The undiluted solution of fermented soy sauce and acid decomposed soy sauce are mixed appropriately to create a milder taste than that of ordinary fermented soy sauce. Mixed soy sauce can also be made by adding carbohydrate ingredients to the undiluted solution of acid decomposed soy sauce, and then fermenting, filtering, and processing this mixture. This enables us to artificially control taste while maintaining the unique scent of fermented soy sauce. Although mixed soy sauce is currently the most widely marketed type of soy sauce, fermented soy sauce is soon expected to take over the market.

Taste of soy sauce

The taste of soy sauce is determined by the various components that are created by various enzymes throughout the fermenting process. The amino acid, sugar, and salt content form the savory, sweet, and salty taste of soy sauce respectively. Organic acids also play a role in creating the scent and color of soy sauce. The taste of soy sauce and doenjang (soy bean paste) are mutually contradictory. Fully fermented soy beans should be used in the production process.

-Smell The unique smell of soy sauce comes from volatile organic acids such as alcohol, aldehyde, ketone, benzine, ester, and phenol which are created by bacillus, sub-bacillus, and bacillus nato. Traditional soy sauce contains less organic acids and more butyric acids, which cause traditional soy sauce to have a foul odor.

-ColorSoy sauce has a brownish color due to the melanin and melanoadine that are created from amino acids as a result of the maillard reaction. Browning also occurs as tyrosine, which is a major component of soybeans, is oxidized by various tyrosinase.

-Taste The taste of soy sauce is determined by the amount of amino acids, organic acids, and sugar that is created by enzymes in the fermenting process. Galactose and glucose, which account for 1.6~1.7% of the total content, are the key determinants of taste in traditional soy sauce. In the case of improved soy sauce, greater wheat content leads to a sweeter taste. However, this wheat content transforms into alcohol or organic acids in the later part of the fermenting period. The savory taste of soy sauce comes from the tyramine and histamine content in soy sauce.

-A comparison of ingredientsTraditional soy sauce has a higher salt content and lower nitrogen, organic acid, and sugar content than improved soy sauce. As a result, traditional soy sauce has a bad appearance, taste, and smell but is much more nutritious.

photo reference: http://blog.naver.com/lassel/10032177739

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