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Sauces and condiments from Korea
Jeupjang is a summer soybean paste with vegetables in it. A special meju of soybeans and wheat or bran is ground, mixed with water, salt and vegetables, sealed in a jar and buried in horse manure or compost, whose heat ripens it in about one to two weeks.
| Wheat2 mal | For the meju; soaked, ground and steamed with the soybeans[aks-jipjang] |
| Soybeans2 mal | For the meju[aks-jipjang] |
| Jeupjang meju1 mal | [aks-jipjang] |
| Water3 doe | [aks-jipjang] |
| Salt3 hop | [aks-jipjang] |
| Vegetables such as eggplant, cucumber, radish and green chilli | Salted first in the modern recipe[aks-jipjang][imaeil2013] |
| Starter | jeupjang meju (soybean and wheat blocks fermented by moulds) |
Total time across the recorded steps: 7 days – 14 days
What changes: Steamed soybean and wheat dumplings ferment in straw sacks, then dry
In the 1716 recipe, soaked wheat and soybeans are ground, steamed, shaped like knife handles, fermented in straw sacks and dried. A later recipe mixes soybeans with wheat bran in July and layers the meju with pine needles. Output: dried meju dumplings.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Jeupjang is a summer soybean paste with vegetables in it. A special meju of soybeans and wheat or bran is ground, mixed with water, salt and vegetables, sealed in a jar and buried in horse manure or compost, whose heat ripens it in about one to two weeks. Made in 4 steps over 7 days – 14 days. The longest step, bury the jar in horse manure or compost, takes 7–14 days (Yun Deok-in 1995).
| Main step | 7–14 daysReported[aks-jipjang][jeong1999] | Bury the jar in horse manure or compost |
|---|
Jeupjang uses its own meju of soybeans with wheat or bran, holds vegetables in the paste, and takes its heat from rotting manure or compost, so it is ready in about one to two weeks.
As a general hazard of meju-based Korean pastes, a 2019 survey of 60 commercial and homemade doenjang samples found at least one mycotoxin in 81.7 % of them, most often fumonisins, ochratoxin A, aflatoxin B1 and zearalenone, and the homemade samples were more contaminated on average. One commercial sample was over Korea's ochratoxin A limit (23.27 against 20 μg/kg), and the authors call the fumonisin levels low. A jar of soybean paste and vegetables sealed and buried in a warm heap is also a warm, airless setting. CDC says botulinum toxin forms in warm, airless food low in acid, salt and sugar, and that home-fermented bean products were linked to 63 % of about 2,000 botulism cases in China from 1958 to 1989. Jeupjang is salted, but the sources give no pH or salt percentage for it, so these old recipes are a historical record, not a tested safe method. The toxin cannot be seen, smelled or tasted.
Hazards the sources name: Mycotoxins (aflatoxins, ochratoxin A, zearalenone, fumonisins), found in a related meju-based Korean soybean paste, doenjang; not measured in jeupjang.
Every number is labelled with how it is known. How this atlas is made
The first record is Hong Man-seon's Sallim Gyeongje of 1716. The Gyuhap Chongseo calls it jeupjang, and its recipe uses wheat bran, soybeans, nuruk powder, water and salt. A Maeil Shinmun article says the word jipjang was first used in a 19th-century household recipe book.
