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Sauces and condiments from Korea
Dambukjang is a quick soybean paste made before the year's new doenjang is ready. Crumbled meju is mixed with warm water and a little salt and kept in a warm place for three to seven days. The steps below follow historical recipes.
| Small meju blocks | Made between autumn and winter, fermented and dried, then broken up in early spring[aks-dambuk] |
| Warm water | [aks-dambuk][imaeil2013] |
| Salt | Lightly salted[aks-dambuk] |
| Red pepper powder and a little soy sauce | In the 1938 Joseon Yoribeop recipe[aks-dambuk] |
| Starter | meju |
Total time across the recorded steps: 3 days – 10 days
What changes: Small soybean blocks ferment and dry through autumn and winter
One newspaper account says the meju is made around November. Output: small dried meju blocks.
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
Dambukjang is a quick soybean paste made before the year's new doenjang is ready. Crumbled meju is mixed with warm water and a little salt and kept in a warm place for three to seven days. The steps below follow historical recipes. Made in 4 steps over 3 days – 10 days. The longest step, mix with warm water and a little salt and keep warm, takes 3–10 days (Yun Deok-in 1995 (rev. 2023)).
| Main step | 3–10 daysReported[aks-dambuk][rda2011] | Mix with warm water and a little salt and keep warm |
|---|
Dambukjang is made to eat before the year's new doenjang is ready. It is ready in days, because the crumbled meju is fermented warm with only a little salt and nothing is drawn off.
No source we read gives a pH, a salt percentage or a measured hazard for dambukjang. The recipes ferment it warm and quickly with only a little salt, and it may be eaten without cooking, so nothing we read shows this method is safe. In doenjang, a related meju-based paste, 49 of 60 samples held at least one mycotoxin, and aflatoxin B1 turned up more often in homemade paste (11 of 30) than in commercial paste (5 of 30) (Woo et al. 2019). The study reports one sample over a Korean limit, a commercial paste with 23.27 µg/kg ochratoxin A.
Hazards the sources name: Mycotoxins (aflatoxins, ochratoxin A, zearalenone, fumonisins), found in a related meju-based Korean soybean paste, doenjang; not measured in dambukjang.
Every number is labelled with how it is known. How this atlas is made
The Jeungbo Sallim Gyeongje records the method as damsujang (淡水醬法). A 2013 newspaper series places dambukjang among high-temperature quick doenjang made since early Joseon.
