In a narrow sense, jang refers to soy sauce (ganjang), but in a broader sense, it encompasses all types of traditional Korean fermented pastes and sauces, including soy sauce, soybean paste (doenjang), and red pepper paste (gochujang), as well as other varieties like eojang (fish-based sauces) and eoganjang (fish soy sauce). The term "gan" in ganjang means "salty," while "doen" in doenjang signifies "thick" or "hardened."
The process of making jang is not merely culinary—it is a cultural practice that blends seasonal customs, spiritual beliefs, and traditional science. The preparation begins with selecting the right earthenware jars (onggi), ideally completed in July or August. These jars are turned upside down and disinfected by burning pine branches (or straw and traditional paper) inside them to fill the interior with purifying smoke.
Salt, too, is carefully prepared—piled for months to drain the bittern (a bitter liquid) before use. Soybeans are fermented into meju blocks around the time of Ipdong (the start of winter), and the actual jang brewing takes place between the Lunar New Year and Samhwajeol (March 3rd), when the weather minimizes spoilage. Traditionally, soy sauce made in this season was regarded as superior, supported by both experience and scientific logic.
The ritualistic and spiritual aspects of jang brewing are significant. It was seen as a sacred act marking the end of the old year and welcoming the new one. Brewing was avoided before the Lunar New Year to avoid contaminating the new year's batch with the previous year's misfortune.
Even the date of brewing was chosen based on seasonal customs and folk beliefs. Sacred threads (geumjul) were tied around jars, and objects such as red peppers, charcoal, or upside-down paper socks (beoseon) were placed as talismans. These not only had practical functions—such as sterilization or insect repelling—but also symbolized purification and the warding off of evil spirits.
Brewers, often women, would avoid anything "impure" for three days beforehand, perform ritual baths, and seal their mouths with traditional paper to prevent negative energy from entering the brew—reflecting a belief that feminine yin energy could disturb the fermentation.
Symbolic and Functional Additions
- Charcoal (black): Sterilizes, absorbs odors and toxins, clarifies the sauce. Its carbon and mineral content aids fermentation and enhances nutrition.
- Red chili peppers: Capsaicin offers antibacterial and preservative effects; the red color symbolically repels evil.
- Jujubes (red): Provide sweetness and spiritual protection.
- Upside-down paper socks (beoseon): Prevent insect infestations and ward off spirits.
- Pine branches (green): Symbolize hope that the flavor remains as consistent as pine needles.
- Straw rope (geumjul): Barley straw bacteria support fermentation; left-twisted rope traditionally repels evil spirits.
- Meju wrapped in straw: Wild Bacillus subtilis from straw supports fermentation; the straw binding is called gaksi.
- Cockscomb or balsam flowers (red) around the jar stand: Used to drive away evil spirits.
Brewing jang is only the beginning—the post-brewing management is crucial. It takes 40–60 days to reach the stage of separating (garugi) the liquid soy sauce from the paste. If the flavor changes after this, it was seen as a bad omen, so jar management was meticulous.
Managing the Jangdokdae (Fermentation Jar Stand)
- Located where sunlight and airflow are balanced (ideally northeast-facing).
- Gravel base helps with drainage and temperature stability.
- Jars are arranged by size—large in back, small in front.
- Wipe jars morning and evening.
- On sunny days, lids are removed to let in sunlight.
- Soy sauce and soybean paste must be managed differently: sauce improves with later separation, while paste is better when separated earlier.
- Well-fermented meju yields better soy sauce, but under-fermented meju results in tastier paste.
Overview of Korean Fermented Pastes and Sauces
Gochujang (Red Pepper Paste)
Made by mixing grain syrup (jocheong or malt syrup), fermented soybean powder, chili powder, glutinous rice, and salt.
Cheonggukjang
Quickly fermented soybean paste. Soybeans are steamed and left to ferment for 2–3 days in warm conditions, then seasoned with salt and chili powder. Known for its strong aroma and probiotic benefits.
Traditional Fermented Products
Traditional Meju Making
Drying and fermenting soybean blocks, the base for both doenjang and ganjang.
Soy Sauce (Ganjang)
- By Manufacturing Method:
- Guk-ganjang (Soup Soy Sauce): Made purely from meju, high in salt, ideal for soups.
- Yangjo-ganjang (Brewed Soy Sauce): Uses fermented soy and wheat; mellow flavor; modern.
- Jin-ganjang (Dark Soy Sauce): Brewed soy sauce with added sugar or syrup; suitable for braising.
- By Use:
- Seasoned Soy Sauce: Mixed with sesame oil, garlic, green onions, etc., for simple dishes.
- Soy Sauce-Based Sauces: Combined with sugar and other ingredients for dipping or braising.
- By Region/Culture:
- Korea’s guk-ganjang is salty and intense.
- Japan’s shoyu emphasizes sweetness and umami.
- China has shengchou (light soy sauce) and laochou (dark, aged soy sauce).
Soybean Paste (Doenjang)
- By Production Method:
- Traditional Doenjang: Fermented from meju; deeper flavor with aging.
- Factory-Made Doenjang: Mass-produced, milder, and consistent flavor.
- By Ingredients:
- Pure Doenjang: Only soybeans and salt.
- Mixed Doenjang: Includes barley, chili powder, or rice for richer taste.
- Regional Variants:
- Cheonggukjang: Sticky, pungent paste; quick fermentation.
- Makdoenjang: Young paste; lighter flavor; made for quick consumption.
- By Use:
- Soup-Use Doenjang: Milder saltiness, suitable for broths.
- Vegetable/Paste Dip Use: Richer flavor for wraps or seasoning.
