The area of Sunchang-Gun leads Korea in the longevity of its residents with more than a quarter of the population over the age of 65 and actively engaged in social activities.
According to academic reports, their secrets to a long, healthy life are fermented food including Gochujang(hot pepper paste), Ganjang(soy sauce), Doenjang(soybean paste) and Cheonggukjang(bean paste made from ground fermented soybeans).
The typical traditional foods of Sunchang include Jangajji (dried radishes or cucumber seasoned with soy sauce) and kimchi.
These foods in particular contain a quantity of vegetable proteins to facilitate blood flow and can be partaken of without ill effects by those who have arterial sclerosis and heart disease.
Soybean sauces: include Ganjang (soy sauce), Doenjang (soybean paste) and Cheonggukjang (bean paste made from ground fermented soybeans), the basic condiments of Korean food.
Traditionally, Korea’s agricultural-based society has nurtured the technique of creating grain-based condiments.
These condiments are types of soybean sauces, with the main products being Ganjang, Doenjang and Gochujang, all of which are soy-based. Barley, wheat, and both glutinous and non-glutinous are mixed together in varying proportions for these sauces while salt helps bring out the flavor. Good quality water is also an essential element.
Korean food is seasoned using salt, Haetgangjang (fresh soy sauce), Jungganjang (medium-flavored soy sauce light-brown in color), Jinganjang (weak soy sauce with a dark color), Doenjang and Gochujang.
Seasoning varies according to the food and the method of cooking it.
While it is now difficult to make these soybean sauces at home due to the westernization of housing structure, a variety of processes sauces are distributed all over the country.
Myeoljang (anchovy sauce), different from the bean sauces, is used on the islands and the coastal districts. It is made by salting the anchovies, extracting Jeotguk (salt-fermented seafood sauce), boiling in salted water and filtering. It is used in the same way as the bean sauces are.
Fish-based soy sauce tastes better than vegetable-based soy sauce but loses flavor over time. The light-colored Haetgangjang is an excellent soup seasoning although it will gradually darken as it ages. Dark-colored soy sauce is good for stews or boiled foods. It is called Jinjang (soy sauce that keeps for a long time).
Doenjang and Gochujang thicken and lose flavor if they are stored for several years.
Gochujang is one of Korea’s traditional condiments along with Doenjang and Ganjang.
This paste is made by mixing hot pepper powder(main ingredient), glutinous rice, soybean malt powder, salt and water which are then fermented in a sealed ceramic container placed in a cool location.
Non-glutinous rice, wheat or barley powder can also be used in place of the glutinous rice.
Malt, honey or sugar is added as a sweetener while vinegar adds a sour kick.
Gochujang is used in various ways in Korean food.
White radish, Dodeok (Codonopsis lanceolata, an edible root), Doraji (balloon flower root) and Japanese apricot can be mixed with the hot pepper paste during preparation. They then become Jangajji (dried vegetables seasoned in Gochujang).
Sunchang, located near the river Seomjingang in Jeollabuk-Do, is well-known for its Gochujang..
Doenjang is the representative soybean sauce of Korea. It is mainly used for soups, stews or Ssamjang (a sauce for rice wrapped in vegetable leaves).
Doenjang is made using the solids that are left from the making of soy sauce or by soaking Meju (soybean malt) in salt water.
Ganjang, made from fermented soybeans, is a salty addition to a meal.
Roasted grain, water and salt are required for Ganjang, which originated in China.
Ganjang is widely used throughout East Asia and Southeast Asia and is even sometimes used in western foods, especially as the base for Worcestershire sauce.
Ganjang, which can be made at home using the traditional Korea method, is very salty and relatively light in color.
Soy-based malt is soaked in salt water and fermented.
Haetganjang is Ganjang that is less than one year old, Jungganjang has been fermented for 3 to 4 years, and Jinjang or Jinganjang has been fermented for more than 5 years.
Cheongjang is used for seasoning soups, stews or vegetables while Jinjang is used in boiled dishes or with dried or fresh meat.
To make Cheonggukjang, the tender, boiled bean is kept hot to create bacillus natto.
Cheonggukjang contains many nutritious elements and is easily digested. It is ready for use in cooking even after only one day if cultured bacteria are added.
Through natural fermentation, Cheonggukjang is made by soaking soybeans in warm water for 10 to 20 hours, bringing to a boil until well cooked and then keeping the beans warm.
Straw and boiled beans are then placed in several layers in a container and cooled to 60°C.
The beans are kept warm by being covering with blankets or rugs.
Bacillus bacteria, which grow at temperatures between 40∼45°C, form and the beans ferment.
This process reduces carcinogens, absorbs harmful substances and carries them out of the body.
While the bacillus bacteria exist in the atmosphere, they are found more greatly in straw and therefore the beans ferment best when the straw is layered between the beans.
