A South Korean grand master on the art of the perfect soy sauce

Re:A South Korean grand master on the art of the perfect soy... by pcurve on Thursday May 22, 2025 @12:48PM (#44063887)

Good question... I think they're pretty different in taste and how they're made (which is why they taste so different)

Miso and "dwen jang" taste very different because miso is usually mixed with soybean and rice, whereas dwen jang is all soybean. They are also aged differently. Miso is packed into more air tight container, whereas dwen jang is shaped into a block, hung outside to air dry.

[ Parent | on HN ]

Re:A South Korean grand master on the art of the perfect soy... by t3rra on Thursday May 22, 2025 @04:46PM (#44066777)

The block to hang up outside for air drying is called 메주 (meju) which is form before made into 된장 (dwenjang). There is more process involved to make it into dwenjang. Actually from that meju we make daenjang and soy sauce.

[ Parent | on HN ]

Re:A South Korean grand master on the art of the perfect soy... by unlikelytomato on Friday May 23, 2025 @03:33PM (#44075849)

Don't forget the larva which is apparently a sign of a good 메주. I wonder how many people can still put up with the smell of making it at home.

I really need to learn to make 된장찌개 at home. This thread reminded me how tasty it is.

[ Parent | on HN ]

Re:A South Korean grand master on the art of the perfect soy... by squidsoup on Thursday May 22, 2025 @05:29PM (#44067279)

I've really come to appreciate daenjang more than Japanese miso over time. It has funkier, earthier but arguably less refined taste than Japanese miso.

[ Parent | on HN ]