I'm Making Traditional Doenjang

[@brissygirl4997]

I remember Maangchi making this several years ago in her old New York apartment. From start to finish it took her a year to get soy sauce and bean paste. She's even made brown rice syrup, makeoli, gochujang and a few other fermented traditional Korean cooking items at home.

[@Gingersnap0]

So cool that the owner of the meju producer let you film the different areas of his facility. My favorite episode of Korea No. 1 was the jang episode so I’m looking forward to seeing how this progresses for you.

[@lintonpair]

That and the oyster sauce on Jeju Island. On a Nation of broth on Netflix I've set aside a.month to check out potential teachers of the craft. I want to come back and spend a few years learning

[@brockmckelvey7327]

I'm hyped to see how this looks come March! Also, Happy New Year!

[@camyh6180]

You are my fermenting guru xD I really liked that you explained here also your sanitizing steps as these are the steps that daunt me the most and block me from fermenting more. I'm so afraid to mess up these steps, depending on the fermentation I'm doing

[@AbelKleinblatt]

I absolutely love the longform content, Johnny!

[@lootera8813]

Looking forward to part 2😇

[@marinettesolas]

Super interesting and informative as usual. Looking forward to the results!

[@rileygale_]

영어로 이런 영상 올리시는 유튜브 처음 보네요!! 잘 보겠습니다!!

[@EatingwhatisGiven]

Beautiful! When I visit you at the end of Janurary, can you take me here? It looks amazing!

[@Clmn]

Hi ! Any news on the finish Doenjang ? Can't wait to see the results !

[@robertcotrell9810]

This is so interesting!

[@DianeH2038]

what a beautiful place. seeing those 메주 blocks in rice straw made me hungry, though I know they're far from ready. also that 천일염 is gonna be good with anything.

[@yabaiyen]

Can't wait to see the result in 3 months!

[@JoeAuerbach]

Amazing! I'm pretty excited to see how this goes (in a year or so? Not sure how long this ferments, but I know it's long)

[@tatiananaugolnykh]

Is there a way to purchase from this store from the US???

[@drakeface]

Are cotton bags common to use in this way? I would worry they would begin to break down or adversely become part of the fermentation in 3 months time. So curious!

[@avocadoarms358]

If the Koreans can stop beetles and pother bugs from getting into they’re mix then Hershey’s and America has no excuse

[@Pavan-mu6ze]

Why the charcoal though?

[@Joopy707]

does that mean we have to wait 3 months too… :C

[@fredrickdemello2260]

BRO CAN YOU PLEASE MAKE MORE CHEONG CONENT? I MISS IT. AND PLEASE MAKE MORE NON ALCOHOLIC DRINK CONTENT LIKE YOU SHOWED HORCHATA ONCE. WE NEED MORE

[@stefanteckenbrock3361]

Could you maybe speak a lot more slowly? It sounds very weird….

[@sinatra1620]

He’s not talking that fast

[@sinatra1620]

You can also slow the play back speed if it’s a problem

[@cortney2631]

He has also provides captions, if this is a real issue. Please don't try to tear someone down with personal attacks. He is such a cool person for sharing his life with us like this and is eloquent to boot.

[@Smittenhamster]

​@@sinatra1620Agreed.