The popularity of Korean traditional jang, such as doenjang, gochujang, and ganjang, is growing worldwide. Under the influence of the K-Wave, interest in healthy Korean food is increasing. In fact, the exports of doenjang, gochujang, and ganjang amounted to approximately USD 6,138 million in 2019, which definitely shows an escalating acceptance of Korean jang in the overseas market. Doenjang, gochujang, and ganjang have all things in common, that they are all made from ‘meju’. The beans harvested in late autumn are boiled and steamed, which are shaped into a cube or a brick to be fermented in a warm room, and suspended during winter to dry, then meju are completed. This meju becomes the main ingredient of doenjang, gochujang, and ganjang. Although the same ingredients are used, the taste varies significantly depending on how you make them. Let us introduce the three unique traditional Korean sauces.

#The most basic Soul food for Koreans, Doenjang

Doenjang is a basic seasoning of Korean cuisine and a representative ingredient of fermented foods. The delicious doenjang-jjigae boiled in the earthenware pot is a homey Korean dish and a permanent soul food for Koreans, which reminds them of their hometown and mother. The use of doenjang is extensively varied. This is essential to season the food and add flavor and nutrition. In the past, doenjang was produced and fermented every year, so it was a very important event for every household. Thus, the d-day was carefully selected, and those who were in poor physical condition would be excluded from doenjang-making. It was also considered as an ominous sign when the taste of doejang changed. Today, doenjang has lost its sacred character as you can easily buy it, yet we cannot ignore the fact that it still dominates the Korean diet.

#A representative K-food, Doenjang-jjigae

The Koreans choose doenjang-jjigae as the first dish they can eat every day. The most delicious way to eat doenjang is a stew. Doenjang-guk is made with beef or anchovy-based broth, where good enough amount of doenjang is added and baechu, radish and various herbs are boiled together. Haejangguk, a typically sought-after Korean hangover cure, is cooked in doenjang, where the leaves of baechu or radish called siraegi are added in boiled broth. In contrast, doenjang-jjigae is slightly different as it has a stronger taste with a higher concentration of doenjang. Here, add chopped garlic, zucchini, onions, tofu to simmer to complete. Use an earthenware pot rather than a normal pot to have it more delicious.

#Amazing benefits of doenjang

Doenjang is rich in dietary fiber, so it is effective for nutrition control and constipation. In particular, traditional doenjang is good for removing harmful bacteria, carcinogens and toxins. It is also effective in restoring liver function and detoxification, while removing blood vessel cholesterol and giving elasticity. Among fermented foods, doenjang brings an excellent anticancer effect, accordingly it prevents the growth of cancer cells in the body. In fact, bacillus bacteria abundant in conventional doenjang, are effective in preventing cancer and atherosclerosis. Doenjang also contains essential amino acids for the body, which helps to maintain a balanced diet.

#Spicy, sweet, refreshing taste, Gochujang

Gochujang is a representative fermented food that influences the taste of Korean food along with doenjang and ganjang. There are similar products taste alike to doenjang and ganjang in foreign countries, but gochujang is undeniably an exception. It tastes unique. Therefore, it is often used as the most suitable ingredient to express ‘Korean taste’. The use of gochujang is endless. Slightly parboil the spinach and mix it with gochujang to make a plate of fresh spinach namul. More than 100 gochujang namul can be cooked with a different range of ingredients. To a mackerel, add a large slice of radish and a spoonful of gochujang to cook spicy saengseon jorim(braised fish). Dozens of different versions are also available depending on the type of fish.

#A representative K-food, Bibimbap and Bibimguksu

One of the irreplaceable eating habits that Koreans surprise people from all over the world is to take a bite of spicy hot pepper dipped in gochujang. As much as Koreans love gochujang, bibimbap and bibimguksu seasoned with gochujang, are considered to be an excellent delicacy when they have no appetite. Bibimbap is mixed with various herbs or vegetables on white rice with a spoonful of gochujang. Bibimguksu is prepared by putting vegetables, kimchi, and stir-fried meat on the freshly cooked noodles, and gochujang is added to finish off. Of course, there is one extra condiment added to each between bibimbap and bibimguksu. A sesame oil is the tip to savory taste of Bibimbap and a few drops of vinegar to stimulate the taste buds to bibimbguksu.

#Amazing Benefits of gochujang

Gochujang is now a familiar ingredient to foreign tourists thanks to the K-Wave. After the results of research showing that capsaicin, a pungent flavor of red pepper, reduce body fat has been approved, gochujang is receiving more attention than ever. In addition, another research specifies that consuming an appropriate amount of capsaicin causes sweating to promote the excretion of body wastes and to prevent and treat various diseases such as colds. Moreover, gochujang contains many beneficial nutrients such as protein, fat, vitamin B2, vitamin C, and carotene.

#To enhance the taste of food all-purpose sauce, Ganjang

Ganjang is a liquid fermented by boiling soy beans to produce meju, and then brine it. It is our unique fermented food that has been handed down since the Three Kingdoms period. Ganjang tastes somewhat mysterious combining earthy, salty and sweet taste. Thanks to its distinctive flavor, it is used in various dishes and is a source of salts, amino acids and proteins. Traditional ganjang is divided into jin-ganjang, jung-ganjang, and mulkeun-ganjang according to the concentration. Jin-ganjang is aged for more than five years, which is sweet and dark, used for making sweet rice with nuts and jujubes. Jung-ganjang is aged for three to four years old, and is used mainly for cooking namul. Mulkeun-ganjang is aged for a year or two and is used to make soup.

#A representative food, Ganjang Gejang

Ganjang gejang is called ‘bap-do-duk’, the rice thief because it goes so well with rice that before you know it, all the rice will be gone from your bowl. And many end up having extra bowls of rice. Just with a piece of crab perfectly marinated in savory, salty and sweet ganjang, you don’t need another side dish. The crab itself is good enough to make your mouth water that even if your table is full of other delicious side dishes, you won’t even give them a chance. Especially the Koreans add a few spoons of rice into the ‘shell’ and mix, which is a unique way of eating ganjang gejang in Korea. If you put rice with ganjang that is soaked in the shell, the soft flesh of the crab stuck inside is mixed and coats the grains of rice, giving it an indescribable flavor.

#Amazing Benefits of ganjang

Ganjang is a supplement to amino acids that are not sufficient from taking a daily meal. Methionine in ganjang is one of the essential amino acids, which helps the liver to detoxify the body to remove toxic substances, alcohol and nicotine, and clear the blood. Besides, it promotes the synthesis of vitamins in the body and controls the metabolism of calcium and phosphorus to strengthen teeth and bone tissue. Ganjang is also used as a folk remedy. When you are thirsty, add a few drops of ganjang in cold water to quench your thirst. Also, the pain subsides when it is applied to the burn from hot oil.