How to make Korean fermented soybean paste (Doenjang: 된장) & soy sauce (Guk-ganjang: 국간장) 

Excelente!! Bem prático de fazer. Parabéns pela competência na cozinha, tbm a criatividade! Gratidão imensa por compartilhar conosco!❤❤❤

This video is not a recipe, it is artwork.

I love how she can pull fungal mold out of her food and just says "look, isn't it pretty?," and finds beauty and joy in so many things. I love you Korean Mom #1

I just boiled my soy sauce yesterday. I also had a beer because I always like to follow everything exactly...

Even Koreans living in Korea would acknowledge your authenticity. What a gift you are to this community. Thanks for your generosity, your beautiful energy, and simply being YOU!

This video deserves an Academy Award. It has it all - great plot, drama, comedy, suspense, great scenery! Love it!

Wow. Where else are we going to learn this kind of wonderful knowledge? Maangchi is like our honorary Oma. Kamsahamnida. "If I boil this in my house I'm going to get arrested" ... so funny

One of the best produced cooking and education shows I have seen. Maangchi makes me want to learn all about Korean food and cooking. She is a real pro with a wonderful sense of humor.

I run excitedly & often to check on my meju blocks as they are now drying. I see the fungi growing & the aromas are so heavenly & rich that I cant resist taking deep breaths. This very natural, simple process is teaching me patience & it shows me how to make life. And I feel almost giggly every time I think of my future doenjang, sitting in a pretty pot or spooning into my stew. I chose to do a therapeutic fast at the same time so when I need to, I deeply inhale my meju blocks and it gives me the courage to keep fasting. I dont feel hungry because this process feels like a prayer. I close my eyes & see my moms ancestors doing this very same thing so long ago, and I feel securely connected to that long line.

She is a trip. I almost died when she pulled out that beer in the brown bag to chill and cook in the park. LOVED it!

Maangchi deserves an award for this video. Probably the coolest YT cooking video I've seen.

When Maangchi pulled the beer in the brown bag, it cracked me up. And then when she started whispering "disinfectant" in the jar, I almost started crying. I love your recipes and your personality! You are a beautiful, energetic and vibrant woman! I can't wait to try out some of your food!

I’ve learned how to cook Korean food from Maangchi even before I got married to my Korean husband and decided to live in Korea. Thank you for giving me the confidence to make good food even if I’m not a good cook. ❤️

Maangchi gives no fucks. Boils her soy sauce in the park and holding a modelo. I. Love. It.

People walking their dog in the park, and see a random Korean lady drink Mexican beer and make some soyasauce soup... LOL

I really want to try every korean foods since I love watching korean drama. A lot of the cooking use sauce, doenjang, gochujang. When I want to make my own korean foods, I thought the doenjang, gochujang, etc are expensive to buy. But seeing this, now i know why.... Woooooow, worth the price

After ten months, and many questionable colours, I boiled the soup soya on Easter weekend. The depth of flavour, after the salty punch, is unbelievable. The paste is fermenting now, and smells like chocolate. Very bitter and delicious. I started a new batch a week ago. . Thank you Maangchi.

Me: ooohhh wowww....I'm gonna make this! Her: this recipe takes one year Me: ooohhh wowww....I'm gonna watch this!

Buying soy sauce and soybean paste at the groceries store will never feel the same after I watched this.

Love love love this video! Born n raised in Korea myself but never have made soybean paste n soy sauce… ever myself I am over 50 years old ,vaguely remember all the hang-a-ri backyard… my mother saying gotta make them … she was pretty worried about it’s getting low , wow bring me many forgotten memories…. Made me cry a little! She would have been 97 this year if she was alive, I enjoy watching your videos memories of her (she was one of those rear people who can cook has magic in her hands) not at all bragging…. My younger years I never thought I’ll enjoy cooking, I found myself that I love it ! Thank you !

I am from India, a noob cook who likes to experiment and fuse cuisines from different cultures. Your videos have been really, really helpful! You are such an amazing person in general!

I. CAN'T. EVEN. RIGHT. NOW. My mind has been completely blown. I love Maangchi so much, and truthfully I try making all of her recipes the day she releases them. This video, I went in thinking, wow...what a cool cooking project and making a mental note to pick up 5 lbs of soybeans and 21-cups worth of salt from the grocery store.............and then I kept watching. With every passing minute, I thought okay, this is getting more intense. Cue: breaking out the heated blanket and then hanging meju from the ceiling with twine. "Uh oh....." I thought. "This is getting more complicated than I thought." And then she brought out the box with the hay. HAY. Guys, I lost it at this point. I gave up my aspirations to try this at home and now was invested enough in the video to see how it ends. And not to disappoint, it kept getting better. There was the charcoal moment, where the key takeaway is that it must be WOOD CHARCOAL everybody. WOOD. There are so many amazing gems that so beautifully capture why Maangchi is seriously the effing BEST, only she can make bacteria and fungi in food sound delicious and "beautiful flowers" of fungi that makes me wonder why I don't let fungus grow in my own food. But the best moment for me was when she let the powers of Modelo take over and then illuminated how the sun is a natural disinfectant for her jars of soup soy sauce and she echoes into the jars at her secret George Washington Bridge hideaway where I too, now will bring all my stinky foods to cook on my portable burner and hope to see her there with my contribution to the party - soju. I am empowered, motivated, and I didn't know it was possible but even MORE in love with her after watching this video. I honestly can't even right now. This was the best video I have ever watched, not only because it showcases how perfect and amazing she is but also serves to illuminate that no matter how hard we can try to imitate her amazing recipes, she will ALWAYS REMAIN THE QUEEN AND SOME THINGS ARE JUST INIMITABLE. Mic dropped.

Just started soaking my soybeans.... my year long journey starts today.... wish me well Maangchi!

hi Maangchi, i did start the soy sauce around september 2019 if my memory is good. I couldn't use the terracota bucket you have but i "did" one with a large olives glass bocal and painted in brownish colour so the light can't go thru it. I fermented the ingredients like you teach us for about 6 months. There was a lot of fungus floating. But A LOT! I removed them and last week i boiled the liquid. The smell wasn't that bad. I opened all the windows and patio door of the house to be safe. Unfortunetely i had to burn a smelling candle at the end but just for 30 min lolll BUT.... BUT... wow! i tasted the liquid before to store it and let it fermented again. WOW ! the smell during the boiliing session is maybe kinda of stinky but the taste is.... oh wow ! For sure i will redo the experiment this year with a larger quantity (i did 1/4 of the recipe to test). I didn't have hay last year so i grown wheat and let it dry to simulate a vegetable dry hay. Seems it worked anyway. Some friends are wondering WHY i wanted to do my own soy sauce, well i answer, because i want to know! Thanks for all your cooking food. I now wait to the fermented soybean paste to be ready. Can't wait to see futures videos. luv u

I can't believe someone would invent this method it's so intensive. I'm happy i bought fermented soy bean paste some today at the grocery store. Thank you for introducing me to it

This is - hands down - my favourite Maangchi channel episode. Such dedication and passion are shown here. Also, the explanation of every detail of the process and the traditional recipe with no shortcuts ... amazing. I love it.

Probably the best food video on RU-vid. Deserves an award. They should constitute one and give it to maangchi

I wanted to thank you for all of the things you've taught me over the years. I made kimchi for many years but after doing your recipes my kimchi is much better. Kimchi saved my life I was very sick and I started eating kimchi everyday and I started getting better and better I told you about this many years ago but my doctors said that kimchi is the best thing I could eat because it's fermented and fermented food is very good for your health . You helped keep me alive and I thank you for that I love your videos. I'm going to try and make gochujang pretty soon I use it allowed in my cooking and it's expensive to buy all the time . I do pottery so I'm going to make a big gochujang pot next

I can't fully expressed how grateful I am for this video. I have to rewatch it right now. When you pulled out the beer and started whispering in the jar... oh my God. It is so comforting to see you being so carefree and silly and funny! Just like me! Love ❣

Secretly drinking Mexican beer in a park...only Maangchi can❤

This truly shows how humble she is! This reminds me of my dad and grandmother! I'm Mexican born in Maryland but my dads side of the family are from Michoacán Mexico ( the volcanic area of Mexico) and I truly loved learning old school traditional things when it came to farming and cooking! The beauty of cultures and tradition! Not many people like Maangchi or my dad and grandmas anymore 😔but things like this make you appreciate your culture even more! Thank you Maangchi for bringing me back to my childhood! And thank you for showing and teaching us about your culture!

I love how she's drinking beer while chilling outside while she boils her soy sauce. Can't get more korean american than that! And all while looking fabulous!

❤❤❤ I never knew how soy sauce was made. This is incredible. As a Manhattan dweller thank goodness you have the good sense to boil this outside if the smell is that pungent 😂 I absolutely love your videos. The dedication in making this is award worthy.

Maangchi, thank you so much for this video. I'm a Korean-American, now living in Germany trying my hand at making soy sauce like my mother used to make. I found this video while searching for some reinforcement and clarity around the fuzzy instructions moms and grandma's typically give for ancient recipes. 😂 I laughed out loud when my mom told me the floating egg method, and find it incredible that you do the same, and probably other Koreans for centuries! I feel a great sense of solidarity in your commitment to treating your food with love. Cook on, sister!

Thank you for keeping this knowledge alive! It feels amazing to see the result of generations of women passing down this knowledge to their daughters. You are incredible, this is so much more than your average cooking channel. Very special.

At first, I couldn't believe that it takes a year of time, but I highly appreciate your patience in showing how the soya source + Doenjang are made. Maangchi many thanks!

진짜 대단하다고 밖에 표현할 방법이 없네요... 이렇게 노력을 열심히 해야 구독자 500만이 넘을 수 있구나 싶습니다..

망치님 맨하탄 한복판에서 된장을 담으시다니....정말 최고입니다!!

The person who invented this whole process must have been a crazy genius! And it was very brave of Maangchi to make it :)

Maangchi whenever I need a good laugh I turn to this video. The suspension of boiling the soy soup, the possibility of getting caught by the police, then drinking from a paper bag, getting tipsy AND talking into the jar is priceless. Plus obviously the learning kerb of doig doenjaang! Amazing!thank you!

Spanish (Spain) caption was submitted by one of my viewers! Thanks a lot! ru-vid.com_video?v=PGhKwCq7SZk

Thank you so much for your nice and encouraging comments! I love you!!: ) I just finished the written recipe! More detailed information, photos, and tips are posted there. Check out the timeline, too. www.maangchi.com/recipe/doenjang

Mind...totally blown! Made me feel totally worthless as a woman...I can barely wait for my food to cook in the microwave...let alone a year...four years - negative! Hats off to you...you have my deepest respect and admiration!

I start my doenjang-making journey this week and it is a spiritual one too because it is in honor of my beloved late mother. I study this video often & there is no other like it.Thank you VERY much for such clear information & I deeply understand the value of what you are teaching us here. It is a priceless gift! 🖖

Haha Maangchi, drinking Mexican beer from a brown bag boiling your soy sauce...lmao. I always wondered how soy sauce was made and it's not a simple process. I bet your sauce is way better than store bought!! I've learned so much from you. I'm Native American from the Hopi Tribe in Polacca, Arizona. Our village is 1st Mesa n it's located about 80 miles north of Winslow, AZ. Thank you for all your videos and I love your humor!! 🙋❤☺👍😂

요즘 한국에서도 장 담그는 집이 많지 않은데 대단하네요.

Love how she sits in the park with a beer cooking her soy sauce. Not a single crap given. XD

In Northeast India, we do have fermented soy bean in our cuisine.. We call it"Akhuni/hawaijar".. We use it in making pork or vegetable stew, it's similar to Korean fermented soy bean but we store it differently.. Love from Northeast India 💗

I did it! It took longer because of the weather and other delays, but I am ready to boil the soy sauce. I had to use some gifted special plastic fermenting tubs as I couldn’t afford the clay hangari at the beginning of my journey. But I just bought a nice one recently so my fermented bean paste is now nestled in there awaiting the final ferment. Everything looks good and right. Because I was so personally involved in this process, I know that it is really wholesome and pure, good for my body. It has really humbled me and I do not look at seemingly simple things the same way. Thank you again, Teacher! p.s. I also made gochujang according to your cookbook directions and it is so superior to store-bought 🥳

OMG! I didn’t realize how much work to make this fermented soybeans, but I am sure it’s so worth it!!

this woman is so full of life. Love & respect from Tehran

Great video detailing bean paste and soy sauce making process!A treasure trove of experience for generations to rely on! I love your sense of humor always and appreciate your spirit and your vivacious ness. What a joy to watch someone loving to cook and sharing the process like you! I love all your videos! Keep making amazing videos for us please! 😀🙏🏻❤️🌸

Oh, my gosh! I have a completely new appreciation for soybean paste and soy sauce! I had no idea the amount of time and effort that goes into it. I doubt I have the wherewithal to actually make this, as it's such a long process and hard work, but thank you so much for making such an awesome video.

I am a 14 year old who enjoys cooking and watching your videos, I cook for my older sisters since I enjoy it , I made kimchi and I made doenjang and yesterday it was done , it was amazing, the taste , and feeling of accomplishment was really nice . We made doenjang jigae and kimchi bokuem bap using the soy sauce. Thank you for giving us your amazing recipes

Maangchi is so cute in every scene LOL

This is such a fantastic video, Maangchi! Thank you for embarking on this journey and project, and thank you for taking us along!

The amount of patience she put into making this paste is truly impressive. It's impeccable. I would've stopped after blending them only 😅.

I m from North East India and we make similar type of this choengukjan but our way of making is very different. First washing and cooking the soyabean is same then we have bamboo basket where we put banana leaf and place the cook soyabean.. covered with banana leaves and put cotton clothes on top of the basket and keep on top of fireplace (we have Naga kitchen where foods are prepared by woods) after 4-5days it turns fermented soyabean (we called it baekdu) .

I know this comment is late, but i just want to say i think its so amazing you took us on a 1 year journey to show us all the care and love and time and passion you put into making this special ingredient. Your amazing Maangchi

When I met my future wife (in Korea) she would talk about often going to her “Olkeh Jip” (Sister-in-law’s house) for dinner. Maangchi reminds me of her. A sweet outgoing personality and incredible cook. Keep it up Maangchi, you are an inspiration! 🇰🇷🇺🇸 Mansei!

How can anyone not love this lady? Adorable and her recipes precious!

It's my first comment here and I would like to thank you Maagchi. It's an incredible video, very instructive and funny ! Thank you for all the effort you've put in this project ! :)

I laughed way too hard when you said "disinfectant" into the jar xD

My 4th thank you note! ❤️❤️❤️ My doenjang on the very first try is INCREDIBLY delicious and is the real deal that I remember and tastes even better as the days go by. I lived in Korea in the 1970s and then it was all homemade by skilled hands, nothing commercial. And boy did that change my life!

So impressive to watch the whole process but also so grateful that you share this 🙏♥️

That's some crazy dedication

Now Vietnamese caption is available thanks to my viewer's contribution! Thank you so much!

This was amazing and fascinating. I will NEVER complain about the cost to fermented soy bean paste again!

This is amazing Maangchi, one of my favorite video recipes in the world. It is truly precious knowledge, thank you so much for sharing it!

와 한국인인 저도 재미있게 끝까지 봤습니다. 이런 발효음식을 미국인들이 받아들이기 힘들텐데 의외로 반응이 좋네요. 아마도 맛이나 향보다 만드는 과정이 재미있어서 그런게 아닌가 싶기도 하네요. 먼 타국에서 한식을 알리시는걸 보니 대단하십니다. 항상 응원할께요

너무 개구쟁이 같아요 ㅋㅋ 저절로 함께 웃음이 나네요 뉴욕 한가운데서 된장간장을 담그다니 정말 존경스럽습니다

What a treat to watch you take us through the whole process!!! THANK YOU!!!

오랫만에 다시 보는데, 다시 봐도 너무 재밌어요. 좋은영상 고마워요. 건강하고 행복하세요!

I've made several korean recipes thanks to Maangchi but this is the ultimate challenge. I applaud to the skill, effort, dedication and joy that Maangchi shares with us.

Spanish (Latin America) caption was done by our volunteer translator! Thank you so much!

I never get tired of watching these videos. I’ve made several of your recipes and have not been disappointed even once but this one takes too long lol 😂. I’m just going to watch for the third time. Also I crack up every time I watch you pull out the beer. Makes me want to hang out too lol.

Just started this for the new year

Enjoy the English and Korean captions for this video!

Great video!!! This video deserved an award. You do so much for us. I'm proud to be your subscriber.

We also have similar tradition of fermenting soyabean here in a small indian state called Nagaland which is in the Northeastern part of india bordering myanmar and china. Our cusine is similar to many east asian countries. We eat a lot of bamboo shoots, fermented soyabean, pork, wild animals and leafy greens.

You have an awesome personality and genuine love towards Korean food. More importantly, you have passion to share with the world what you know 🙏🏻🙏🏻🙏🏻

I really love your doenjang and ganjang journey. Such a heartwarming recipe and for sure it took a lot of energy and patient in making it. It makes me cry at the end of the video because you make such a great effort that last over a year to make this video for your viewers T_T . Thank you for the recipe +Maangchi ! Love from Malaysia :*

Making soybean paste and soybean sauce really takes a lot of patience and effort. I salute you Maangchi for making this video. You're really amazing! Daebak! *two thumbs up*

I love Korean food. Not planning on making this but I enjoyed every second of your video 😍😍😍

This is very similar to Axone of Sumi Tribe in Nagaland 😊 but instead of drying it that way we put in a bamboo basket, cover it with banana leaves and ferment it. Then only we pound it and envelope in banana leaves. We leave them in the fireplace for preservation and taste. We use it for curries and chutneys.

This is one of the basic Korean sauces. But it takes too much time and effort. So these days, Koreans also buy them at supermarkets. But this video is very valuable. This video tells us the origin of the Soybean paste sauce and Soy sauces that Asians eat every day. In general, these two basic sources are consumed a lot in Korea and Japan. But Japan's Soybean paste sauce ("natto"?) doesn't last as long as Korea does. Soy sauce is consumed a lot in China. Soybean paste sauce is not very common in China. The culture of eating vegetable ingredients by fermenting them has been very developed in Korea. The reason is because there are so many mountains in Korea. There are so many mountains in this country that there are so many kinds of vegetables to eat. And because there are many mountains, the water tastes very very good. France's volvic-like water can be drunk while walking on any mountain in Korea.

Ooh, Maangchi ! I just have done my Doenjang and gangjang few days ago. It takes me more than 1 year to make it. And it taste is too delicious, too good, it's the best doenjang I've taste ( better than Grocery Store's taste). And during the time i made it, i have too much the mistakes and I must to made twice because it got rain water inside, and my mother also unlike its smell. So all times, I think make doenjang and ganjang is too hard; if you work hard, you can make it easily; if you lazy, you can't make it easily or never :)

한국의 된장이랑 일본의 소이랑 다른데 영어로 그냥 소이가 되고 외국인들은 차이도 모르는게 너무 한탄스럽고 짜증나기도 하는데 이런 영상을 만들어주셔서 감사합니다!! 앞으로도 승승장구하세요☺️

Seriously, one of the very BEST RU-vid videos I’ve ever watched (6 times and counting....)

maangchi!!! you are the cutest person on earth :))) i loooooove watching ur videos. you are like the mom i never had....

"go back to your house" 😄 she's too adorable!

Amazing! Just can't describe how much I learn from this wonderful chef! She does deserve a James Beard Award!💖

I appreciate your patience 😊 I really enjoyed the video every bit

다시 한번 보는대도 정말 정성이 많이 들어가네요 메주 말리는 과정이 한국에서도 어려운대 외국에서 ㅎ 정말 대단 하시네요

Maangchi, you are truly an inspiration! Thank you for sharing your expertise, creativity and all the wisdom your Grandmother taught you! Be Blessed!!!!!

This is my all-time favorite video of yours. It actually introduced me to soybean paste and now I keep it in my refrigerator all the time

This is amazing. My friend from UK use to live in Korea with his parents when he was a little boy. He is English man but always looking for Korean food.

This video is really touching. I always get daenjang paste and ganjang soup from my mother in law. I should have appriciate it much much more to her.I hope i could serve her with danjang soup which i make by myself. Thank you for sharing your recipes. Your videos are making me happy here in montgomery!

Greek caption is available now! One of my viewers Sofia Anna submitted the caption for our Greek speaking viewers! Thanks a lot!

대단하시지만... 이 영상을 본 순간 더~~ 더 대단한 분이라 생각했습니다~ 맨하튼 한복판에서 된장 간장을 만드시다니요~ㅎㅎ 한국에서도 아파트 산다는 이유로 안담궈 먹었었는데.. 샘의 영상이 은근히 도전하게 만드시네요~ 세계가 샘의 한국음식 레시피를 정말 좋아할거 같아요~~ 늘 건강하시고 열심히 응원하겠습니다~ 감사합니다~♡♡♡