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: http://www.maangchi.com/recipe/doenjang 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: http://www.maangchi.com/recipe/guk-ganjang This recipe and plenty more in my cookbook: http://www.maangchi.com/real