Korean jajang myun/fermented Black Bean Paste

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Korean jajang myun/fermented Black Bean Paste

Postby rarmer7737 on Mon Jan 03, 2011 2:05 pm

Hello;
I have looked al over the internet on a way to make this Korean Black bean sauce. it uses either mung beans or Roasted Black Soy Beans. I have tried to find recipes but, to no avail. The only thing that I can think of is possible to go to a chinese/korean store and buy the paste and maybe I can use that as a starter..any suggestion or RECIPES would be appreciated...
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Re: Korean jajang myun/fermented Black Bean Paste

Postby Tim Hall on Mon Jan 03, 2011 2:16 pm

The only [vague] recipe I know for Korean jang is found Shurtleff's "Book of Miso." The process calls for allowing the rice-straw wrapped soybeans to ferment with the natural molds present in the air.

I'm not sure how well this technique would work in other climates/locations...the particular molds may be locale dependent.
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