chapter  20
42 Pages

Fermented Soybean Products as Functional Foods: Functional Properties of Doenjang (Fermented Soybean Paste)

Korea has a long history of eating fermented soybean foods. The historical record indicates that the cultivation of soybeans originated in Manchuria, which was part of Korea in ancient times.

Doenjang (Korean fermented soy paste) is a common fermented soybean food that was developed in Korea along with other processed soybean foods. Kanjang is a fermented soy sauce that is obtained during the doenjang preparation.