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

Korean fermented soybean paste, called doenjang (된장), is more than just a seasoning or an essential ingredient in many iconic Korean dishes. It's impossible for us to imagine life without doenjang.
Full doenjang recipe: www.maangchi.co...
Salty, earthy, hearty, incredibly savory and delicious, it adds flavor to many dishes and makes them distinctively Korean. Making doenjang at home takes a long time, you have to be ready to commit to it for one year! It's not hard to make, but takes patience and some hard work, and some special equipment. But as a bonus, Korean soup soy sauce (guk-ganjang:국간장) is a byproduct of making doenjang, so you get that delicious soy sauce for free!
Full guk-ganjang recipe: www.maangchi.co...
This recipe and plenty more in my cookbook: www.maangchi.co...

[@beneditaoliveira8831]

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

[@wanketta]

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

[@Maangchi]

lol, you are so funny!

[@tracischeelk29]

@@Maangchi You are so funny, perfect, charming, beautiful, great teacher, friendly, and wonderful in every way! I LOVE you. I bet so many people do. I only discovered your channel a few days ago. This will prob be my fav video of yours no matter how many I watch. Your personality and person are so sweet and wonderful. I love your passion and warmth sharing with others, and you have so much to share. Thank you! You love life. Don't ever change.

[@yinyeechan6663]

Totally agree. The best screenplay, the best director, the best leading actress, the best whatever it is 😃👍🎉🎊🏆

[@catmeifyoucan4649]

And a giant beer sneaking scene (with container echos), which I thought was hilarious!

[@klawchhingphun2404]

That's what I'm saying👏👏😀

[@Technoyote]

This video is not a recipe, it is artwork.

[@maxiris1240]

true!!

[@maryambalouchkhosravi851]

so true!

[@PeaceLoveAndRico]

She has so much knowledge!!!

[@dipankarbori7130]

Exactly, its a kind of an Art to a secret Reciepe

[@dr.kathyyeo9677]

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!

[@queenbeemo42]

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

[@Maangchi]

haha! You are so cute! BTW congratulations!

[@tahminabegum1206]

@@Maangchi 안녕하세요. I have a question about gochujang. I want to make it at home since store-bought has alcohol in them. I’m finding it difficult to find mejugaru here in the UK. Can I use doenjang to make it? I would appreciate it if you can do a video on how to make simple gochujang. 감사해요 😊

[@sevehrsevehr6001]

@@Maangchi can Doenjang be made with chickpeas? or fava ? or kidney beans ?

[@kryptonitekittee7665]

Lol!

[@catherinekim5287]

😂😂😂😂😂😂

[@FFXI_Addict]

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

[@tracischeelk29]

This is how we all should be, so full of joy and seeing the beauty and wonder of everything. She's so beautiful.

[@ilostmyslipper8073]

@@SquidandCatAdventures maangchi does have children she talks about them in her bread roll video

[@HienLe-eg6xs]

Squish She does, but if seems like she prefers to keep them away from the spotlight

[@MsClark2009]

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!

[@juanitomsales5667]

😁😷✌👏

[@todaykp58]

nobody knows, only you see

[@masongovender9231]

Watching in 2022, I'm telling you that had me coughing my lungs out. What a great video with the right amount of humour too.

[@146mds1stSgt]

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.

[@Maangchi]

Thank you so much for your nice and encouraging comment!

[@serawasnever2902]

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.

[@ace625]

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

[@liceous]

Agreed!! This is why Maangchi is the best

[@azry8649]

agreed! If maangchi's nominated, let's all vote for her

[@JohnDoe-wx2oo]

+ace625 seriously a labour of love

[@thealmightyloaf3187]

+ace625 I watch it like twice a week, I absolutely love it

[@llegumesv5492]

she's amazing!!

[@trevorpinnocky]

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

[@deliriumlunification]

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!

[@Maangchi]

👍: )

[@vivihalimah1484]

Subtitle indonesia please..🙏🙏🙏

[@mymai6862]

I just realized da connection🤭

[@olubunmiafeni2795]

Maangchi, u really doing a great job n how much more ur jokes.l will like to know if there is a shorter makings the soy sauce, Such that it will not take a while long one year?

[@DiamondsRexpensive]

@@olubunmiafeni2795 I don't think there is. All good things take time 😁

[@fromkoreawithlove5790]

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]

Great! Continued good luck with your Korean cooking!

[@ernesto4893]

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

[@alexl0890]

Haha..

[@jakefaux3611]

Tbh tho I would have walked over and talked to her she would seem interesting to me and no I would not be scared of the fact she screamed dose decant into a pot it would prob make me more excited to talk to her

[@fannyfannyfanny]

+Ernesto i would have thought it was a mirage lololollllll. best mirage ever tho

[@cbasallie]

Nobody stares at anything in NY. My friend and I once walked down the street singing odd songs and making strange facial gestures just to see if we could get someone to stare. Nobody did. It's like a rule or something . .......lol... People just mind their business .

[@heavenlypurple1]

haha

[@jameelcarter2487]

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

[@Maangchi]

haha, cute~

[@kioriperdania5002]

me too ahahaha

[@V_xiongg]

😂😂😂😂

[@TheLady2085]

😂😂😂😂

[@annabambamjerky]

If you started a year ago, you would be done now 😂

[@prudencevauxhall9249]

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.

[@Maangchi]

Great job! Congratulations!

[@nataliaspinelli9747]

Wow - I am not sure I am brave enough for this

[@PlantBasedU]

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

[@diageo23]

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

[@dede-wb7zv]

Michael T wishing you good luck and patience. Fighting👍🏿💪🏿

[@sarabeth641]

How did it go?

[@H_A_L_7]

How’s it going Mike 🤨

[@Gemini090693]

Did u succeed?

[@mintsecurity1341]

Oh he grew wrong fungi Poor Michael !

[@mygoldenhour]

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.

[@Maangchi]

+Cozy Bogie wow, thank you for your time to write this, I think it will change many people's minds! You are such a great writer, too! Cheers! I'm your fan now. : )

[@mygoldenhour]

+Maangchi You're the best, what can I say. Thank you so much!

[@rawbeautytv]

Cozy Bogie bahahaha...me too

[@ladysenia3346]

Cozy Bogie, you took the words right out of my mouth but you wrote it better than I could have ever explained. Maangchi is truly amazing! I can't wait to try all of her recipe except this one lol

[@elliechang6435]

Maangchi is the altimate master, but your writing made me cry.

[@elsaatti]

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 !

[@Maangchi]

Thank you for sharing your story! "My younger years I never thought I’ll enjoy cooking, I found myself that I love it!" That's so cool~

[@ClownWhisper]

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

[@Maangchi]

I see you have been following me for 8 years! Continued good luck with your Korean cooking! I'd like so share your story with all of my readers and viewers. Love you!

[@ClownWhisper]

@@Maangchi I love you too sweetie. My dream would be to move to Korea I love everything about Korea I love everything about Korean food I'm actually Italian LOL I think Korean women are the most beautiful women in the world!! Korean people are always so friendly to me and the food is so healthy and good it is perfect. There's one dish that I don't know how to make it's called gioc kimchi bakum I don't know if that spelled correctly I have seen it spelled so many different ways in different Korean restaurants it's pork and fried kimchi if you know what I'm talking about maybe you can make a video

[@kangho88]

@@ClownWhisper Perhaps...kzbin.info/www/bejne/aaCpdHqBot-Ejpo including kimchi

[@Maangchi]

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

[@DanishARMA2]

+Chris Y ohh bibimbap now you made me hungry :-D it's actualy an easy dish to make if you have the right cookwear especialy the dolsot stone bowl the thing that takes time is to cut the vegetables and place them nicely and then you need to make bulgogi marinade you can get it in stores and it taste like the one you get at restaurents but it's not the same as making it yourself for that i use onion garlic instead of sugar i use archasia honney sesame oil (roasted) it's brown like soy sauce you can get it in all the asian stores soy sauce and a paer blend it realy well till it turns as liquid as it can get marinade your meat over night there are many variants of this recipe but this is how it was shown to me and i love it :-)

[@DanishARMA2]

The Aura Tree thats the kimchi it's good for you :-D

[@madara8515]

+DanishARMA2 Så byder du vel snart på bibimpab?

[@rafablueeyes]

Thanks for the kind words Maangchi! Love you too!! =D

[@wademartinishere]

+Maangchi Incredible! Thank you^^

[@HeathenHearth]

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.

[@shalanathomas7751]

Yessss

[@emilydixon3886]

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!

[@Maangchi]

😄

[@drcovell]

She wasn’t kidding about the neighbors calling the police-my first exposure to that smell and I thought someone was boiling fermented gym socks and jock straps from a high-school football team. In Chemistry we call this “pungent” or “penetrating.” In the vernacular o r might say “It would gag a maggot.” Of course, during 5 years in Korea I went native and would dip raw garlic slices In pure twenjang as an appetizer! 🇰🇷🇺🇸 Mansei!

[@sintachristiefaiwari3094]

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

[@mariacalderon8022]

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!

[@Maangchi]

Thank you so much for your nice message here!

[@SAYZLEE]

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

[@fbaraglia]

Devin DEFINITELY A PRO

[@lorimanasilasila7608]

right! I just adore her!!!

[@mugg99]

Maangchi is my homegirl xx

[@veghead05]

Devin 😂😂😂

[@bluerose6859]

Devin LMBO!!!😂😂😂

[@tilly.]

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 ❣

[@Maangchi]

haha!

[@eishuno]

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!

[@jesse113553]

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

[@prazman]

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

[@Maangchi]

Thank you very much, my friend! : )

[@sendraschryer9947]

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

[@serawasnever2902]

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! 🖖

[@Maangchi]

Good luck with making good doenjang and ganjang!

[@elliechang6435]

Sara, all the best with your Duenjang process. As a Korean living abroad, I never dared to make Duenjang myself. When I have my own place soon, I will start my own journey as well. All thanks to Maangchi to show us the way we can find.

[@c.kainoabugado7935]

@@Maangchi you gave us so many cultural secrets over 1 year!! So beautiful to hear of your memories with this journey. And TY for being modern and practical using tools... food processor...I guessed right when you asked which you would use between that and mortar n pestle. Ty for sharing valuable cultural process! Time is on our side with this recipe 💯‼️😋

[@c.kainoabugado7935]

May mom's blessings visit you often 🙌 and your results of this journey be a joy 😊.

[@annieyoo]

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!

[@munirahabdalaziz7339]

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

[@iseye1986]

Wow cool :)

[@Nijilove78]

Proud of you!

[@minisingh29]

You go, girl!

[@amugae4167]

why you like lying?

[@Dotfsh]

You started making 된장 when you were 13?????

[@serawasnever2902]

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 🥳

[@maggiea.c3790]

Planning an doing it

[@nicoleblairart]

❤❤❤ 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.

[@masongovender9231]

Yeah she has such a likeable personality and a great sense of humour too.

[@shibbyxoxo]

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.

[@flora6768]

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

[@yjjy647]

And her "disinfectant disinfectant" made me laugh so hard 😂🤣🤣🤣

[@Maddz-Thee-Bee]

"I might get arrested if I boil this soy sauce in my apartment, I better go do it in a public park while I drink a beer instead."

[@michellecarl1255]

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!! 🙋❤☺👍😂

[@Maangchi]

Nice meeting you through my KZbin channel! " I'm Native American from the Hopi Tribe in Polacca, Arizona." I'm very interested in your cuisine, too!

[@michellecarl1255]

@@Maangchi ...my name is Michelle and I would like to tell you what are native foods are. We are known for our piki bread. It's a paper thin bread made on a flat hot stone. It's made from a batter made from blue corn meal, sugar, salt n water. You wipe the batter across the hot stone which is about 18 inches high n 24 inches wide several times and you lift it up the thin cooked paper bread and fold it in half and roll it into a roll. We eat this with our hominy stews made from mutton meat n white hominy or beef vegetable stews. Just look on YT under Hopi cooking and you'll see. This paper bread as people call it is what we're known for plus other foods like somiviki which is a sweet blue cornmeal paste wrapped in corn husk and boiled. We also eat this with our stews. Piikamii is a sweet corn pudding which is made when a baby is born. It's made from sweet corn and the batter is put and baked in a pit and it becomes like a thick pastey pudding. There's so much more like the Indian fry bread and beans..Indian tacos....lol. There's is much, much more.

[@Maangchi]

@@michellecarl1255 Thank you so much for your reply! Thin bread made with blue corn meal sounds great! BTW it sounds like you are great in cooking! I hope I can meet you someday and learn about your cultural cooking! en.wikipedia.org/wiki/Piki

[@michellecarl1255]

@@Maangchi ...you found what piki is...thats great!! I hope we can meet one day so you can come visit our mesa's and learn our cooking!! You take care and I'll continue watching your great Korean cooking videos!!🙋❤☺ Thank you for chatting with me and I'll keep in touch with you. 🍔😂

[@user-jj1ho9lz2d]

한국인 필수인 전통 고추장도 만들어주세요 ~~~ !! 된장 간장 하니까 고추장도 너무 하고 싶어요

[@mgt2663]

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 💗

[@Maangchi]

Thanks for sharing! en.wikipedia.org/wiki/Akhuni It's similar to Korean cheong-guk-jang. kzbin.info/www/bejne/rIPTeX-qaL9ja7c

[@mgt2663]

@@Maangchi Welcome.. I really love your videos, I tried making "Gyeranppang "it was super delicious and soft, me and my family loved it.. Thank you for sharing your recipes 💜

[@jokhemsodoo1270]

Me too from north east but we use to say (ghi leu sang )

[@gklb_2xx7]

In khasi, it's called 'tungrymbai'

[@ilycemurray1183]

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!

[@KittyTimeAdventure]

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

[@halkatla2007]

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!

[@Maangchi]

: )

[@drcovell]

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!

[@marigold7386]

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) .

[@lunadew110]

I think that the best food is what is made of the very local ingredients. I'm a Korean woman who makes doenjang and ganjang in my patio(I live in an apartment and don't have a sunny garden^^) because I hope this food tradition must continue for Korean people's health. I hope your food tradition and legacy will continue, too.

[@mrinaliniroy6221]

U from nagaland?

[@kharkhuadexor]

Well, is baekdu and axone the same? Because thanks to my naga friends I have tasted axone several times and I love it a lot!!

[@22atharvamore33]

I am from Mumbai India . Please upload your recipe.

[@thebaemum]

Baekdu

[@loripurdy]

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

[@vimalneha]

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!

[@kryptonitekittee7665]

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.

[@Maangchi]

Thank you so much for your kind words!

[@mewtje3095]

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

[@arunima29]

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

[@khanhta5470]

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! 😀🙏🏻❤️🌸

[@Maangchi]

Thanks so much!

[@BTSARMY-fv6if]

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

[@tungcaothanh949]

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 :)

[@Maangchi]

OMG! Congratulations! Yes, well fermented homemade doenjang tastes the best! I'd like to give you a big hug! I will share your success story in my June's newsletter. maangchi.com/letter

[@tungcaothanh949]

Thank you very much . Have a good day :)

[@solisoccasum4132]

Where are you from? Did you make the soy sauce as well or you just throw it away?

[@tungcaothanh949]

I made the ganjang as well but I didn't use it much

[@tungcaothanh949]

And I kept it in the frigde

[@pooryapercini4194]

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

[@serawasnever2902]

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!

[@Maangchi]

Wonderful! Congratulations!

[@woona4408]

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

[@Maangchi]

감사합니다. 많은 분들께서 이 동영상과 제 웹사이트에 실린 레시피를 보고 된장, 간장을 만들어드십니다.

[@sfuraz5657]

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

[@Maangchi]

감사합니다! : 0) 된장 간장 만드는게 생각보다 어렵지 않아요.

[@MsKolang]

망치님 맨하탄 한복판에서 된장을 담으시다니....정말 최고입니다!!

[@user-yf9dc3fr6k]

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~♡♡♡

[@Maangchi]

감사합니다!

[@Maangchi]

Spanish (Spain) caption was submitted by one of my viewers! Thanks a lot! kzbin.info_video?v=PGhKwCq7SZk

[@sitizafirah1214]

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 :*

[@Maangchi]

+siti zafirah Thank you so much for your nice comment here. It sounds like you are also passionate about cooking!

[@patriciaorsborn7165]

Maangchi I just discovered your videos recently, and I love your style. You always smile, make jokes, and are just a beautiful person! Thank you for sharing your culture and your delicious food with us!

[@kayleedebose8488]

Haha I cried too!!! You can see the love and passion she has for cooking and for living life! I just love her so much ❤️❤️❤️

[@AirbenderHPyeah]

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

[@jordanchiam9647]

secretly watching this in the office and i started laughing hard during this part too. guess im busted. hahahahah

[@mugg99]

I think it was that can of Modelo

[@Alexis-iq7lz]

I put together the blocks, water, salt etc yesterday. So in a few months I'll get to boil my soy sauce too. 😊

[@Maangchi]

Awesome!

[@Alexis-iq7lz]

@@Maangchi Does it spoil if you don't boil it? If you boil it, won't the healthy bacteria die? Thanks!

[@Cosmicsinger]

@@Alexis-iq7lz I think boiling makes it never go bad for years and years, I heard some 30 plus years ganjang is kept in a family that tastes like no other, like depth of the Earth, haha.. ^^; even though it will kill some good bacteria as well, and if you don't boil it, it will be used only for temporary period, that's what I think... Of course I don't know well...hope someone who knows well like Maangchi herself will reply. :) Best wishes to your soy sauce, it's really great that you started to make on your own!

[@ahmetkeskinler8314]

@The Soul Existence in Maangchi's Korean grocery shopping series she says that this slows down the fermentation process. It won't go bad if you don't boil, it will just be more pungent. Maangchi said she was so busy that she couldn't boil the batch she made that year so the soy sauce became earthy. I think not boiling and aging it would give you a stronger flavor. Even if you boil, I think some time later good bacteria will grow again.

[@Alexis-iq7lz]

The soup soy sauce turned out great (around 8 liters) and I’m still waiting for the doenjang to finish fermenting.The second batch will be separated later this month 🙏

[@suhadip]

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

[@Maangchi]

Thanks a lot!

[@spiritualantiseptic]

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.

[@jenniferchoi9686]

망치님, I am full of respect for you. It is true that it’s getting hard to see people making these home made sauces nowadays even in Korea not only because everybody is so busy but also it is so complicated in the process of growing the beneficial fungus. But you made such a beautiful and authentic 된장 and 간장 from the scratch. The color of the sauces tells everything. Superb!! Speechless!! Love from Korea

[@Sonar_125]

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.

[@ayaanmunshi1017]

What's call soyabean paste in your area

[@Sonar_125]

@@ayaanmunshi1017 axone

[@premikanowjee30]

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

[@user-pc6sv5wg3j]

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!

[@lisagriggs9267]

Kija Kim interesting!

[@bupbeinc]

Maangchi is so cute in every scene LOL

[@UniversoAlquimia]

Hi sorry i dont underatand! Do u see use koji and bacilus subtilis together at the same Time, ??? fermentacion

[@traetrae11]

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.

[@Maangchi]

: )

[@ceciliaszendroine7525]

@@Maangchi mee too I never get tired of watching these videos

[@ceciliaszendroine7525]

@@Maangchi I am ready to try it, Can I leave out jujube because we dont have here? or it is so important that i have plant it i the garden ( i saw the plant in nursry orchard only)

[@yuvaraaju]

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

[@Maangchi]

Thank you so much!!

[@lkh0120]

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.

[@daotrinh7519]

I love to eat doenjangjjike and love the flavor of it. But my husband, he really doesn’t like it, especially its smell. I would like to try to make it but I’m afraid the first one who complains the most is my husband, not my neighbors. Last week, I made kimchi following your recipe, now every single day I hear him moaning that the fridge has too much kimchi smell :)))) After 5 years living in Korea, we moved back to France. Don’t get him wrong, he loves all kind of Korean food which is not link to kimchi and doenjang. We used to live in Sanbon, Gyeonggi-do and we were addicted to dakgalbi and jjimdak there. I make them at home so often now, of course thanks to your recipes. You’re so sweet maangchi. I hope you’ll make more nice videos about Korean food in the future. Wish you all the best.

[@viacheslav1]

Two thinks he does not like - and you make them....hmmmm

[@jeremymatioszek9250]

I love Korean fermentation food! Sure we don't have that in France.

[@maudline]

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

[@Maangchi]

Thank you so much!

[@LivyAssumi]

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.

[@k1shami]

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*

[@k1shami]

If I live near you maangchi.. and if you need a helping hand in your cooking.. I can volunteer forthat! Lol XD

[@user-xp9lg9nx1x]

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

[@hollish196]

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

[@sofiapepe1738]

Hey I'm from Nagaland the northeast of India and we do make this it's called Siidachie in my mother tongue. The process is a bit different we soaked it then pressurized and drain it, next step place it in a pot air tight and fermant it within 4-5 days it's half done we pound the beans and let the fermant process for another 2-3 days and it's done wala....🎉 Finally we packed it in banana leaf. We use it for almost every curry and it's so delicious.❤

[@tn-ok8dn]

이 비디오를 보니 어릴적 보았던 할머니 집 이층 가는 계단에 주렁주렁 매달려있던 메주가 생각나요. 이렇게 많은 시간과 정성이 필요한 것인지 미처 몰랐어요. 대단한 레시피를 알려주셔서 너무 감사해요. 비디오 3편을 보았을 뿐인데 망치님의 매력에 빠진것같아요. 망치님 넘 귀엽고 재밌으세요!!💕

[@Maangchi]

만나서 반가워요! 감사합니다...

[@tn-ok8dn]

Maangchi 망치님 답댓글을 보니 기분이 급 좋아졌네요😃 저도 감사해요 엄마한테 망치님 채널을 추천해주었어요!! 저도 열심히 보고 요리를 해볼거예요

[@ymj9656]

항상 맛있는 음식 해주셔서 감사합니다^^♡

[@Drwendydearborne]

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

[@tillybatillybatilly5370]

Maangchi, you are such a very good Korean cook to me. Your video is so exciting. You made cooking so easy and inspiring. I think we all viewers wanted to be your neighbour and be friend with you. You seems very positive happy person. I just love your cooking. I never smile so much watching cooking video, but yours is hooray..it is like happy days all the time 😊. I thought you are the best. Anyway, I will now see mould in a positive way..thanks for sharing good Korean foods. I love it x

[@foodlyn777]

존경합니다. 된장을 집에서 만드시다니...메주 띄울 때 냄새때문에 아파트에서는 민폐라 나중에 주택으로 이사가면 나만의...아니죠..엄마에게 전수받은 된장, 간장, 고추장을 만들거라 생각하고 있어요. 먼나먼 타향에서 만드는 모습이..아름답습니다.

[@rpa7066]

My grandma made all our Korean food from scratch. Used to sell some on the side. He apartment was always strong with red pepper, garlic, and soybean paste. Its a lot of work so I understand why people choose to buy it but I think it’s worth doing even if only once just to relive those memories.

[@floriangear]

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 ! :)

[@Maangchi]

+Florian G. Thank you so much for your time to leave a nice message here! Happy cooking!

[@veronicaphiri7432]

Maangchi! You know growing up watching the Korean drama " Jewel in the Korean palace" I 've always had an appreciation for the art of Korean cuisine. This was sooo satisfying to watch, and seeing the magic come to life was beautiful. Thank -you for sharing this beautiful and delicate art of Doenjang! My dream is to one day make it for one of my Korean friends and have them think its straight out of a Seoul fridge! So, so much love from sunny South Africa! XXX

[@user-np5vy4ds5o]

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

[@Maangchi]

Wow, thank you!

[@Bluewhale2901]

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

[@Maangchi]

감사합니다!

[@shalanathomas7751]

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

[@lee-yx1ve]

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

[@celiaortiz5956]

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!

[@2bit156]

It’s really humbling to see how much work goes through something that I can buy from a grocery store in 5 minutes. Makes you want to remember to be always be thankful for every little ingredient in your food.

[@kalima3451]

요즘 한국에서도 장 담그는 집이 많지 않은데 대단하네요.

[@MichaelAdrianI]

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

[@shalanathomas7751]

Ikr!!! She's too cute! Lol even her hand movements lol

[@pavlasmolikova8783]

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.

[@sarxotey4680]

almost 4 years fan~ I am from CHINA and have been living in Australia almost 6 years, there are so many KOREAN restaurant in Sydney, I love KOREAN FOOD soooooooo much and enjoy your each video. LOVE U maangchi~~~

[@Foxillia]

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

[@Maangchi]

+Sasi Jira Thank you very much, Sasi!

[@marie1700]

As i watched her i couldn't help noticing how very pretty she is!

[@rlawldbs7553]

망치님 영상을 한국사람들도 많이 봤으면 좋겠어요. 평범한 고딩이었던 저조차 이런 영상들 보면서 한식에 완전 매료됐어요😍 정말 손이 많이 가는구나 싶으면서도 우리 조상들의 지혜에 감탄하고, 무엇보다 우리 음식에 자부심을 갖게되네요. 덩달아 영어공부도 하고😁 항상 감사합니다 망치님💕💕

[@Pipileexoxo]

It’s crazy how we northeast indians and korean foods are so similar from makgeolli (rice beer) to fermented soybeans... i love your culture nd your cooking it feels like home everytime i see it♥️

[@Maangchi]

Interesting!