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Sauces and condiments from Korea — Gyeongsangbuk-do
Sigeumjang is a Gyeongsang jang made from barley bran instead of soybeans. The bran is shaped into doughnut-like rings, smoked and left to ferment for two to three months into barley meju, which is then made into the jang. It is one of the old regional special jang (byeolmi-jang) that faded as jang-making moved from homes to factories.
| Barley bran | Shaped into doughnut-like meju and smoked[chung1999] |
| Barley-bran meju | The fermented rings are the base of the jang[choi2000b] |
Total time across the recorded steps: 2 months – 3 months
What changes: Barley bran is shaped into doughnut-like rings and smoked
Output: doughnut-shaped barley-bran meju.
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
Sigeumjang is a Gyeongsang jang made from barley bran instead of soybeans. The bran is shaped into doughnut-like rings, smoked and left to ferment for two to three months into barley meju, which is then made into the jang. It is one of the old regional special jang (byeolmi-jang) that faded as jang-making moved from homes to factories. Made in 4 steps over 2 months – 3 months. The longest step, ferment the barley meju, takes 2–3 months (Chung Y.-G 1999). Aerobic bacteria does most of the fermenting.
| Main step | 2–3 monthsReported[chung1999] | Ferment the barley meju |
|---|---|---|
| Acidity | pH 6Measured[chung1999] | Finished meju |
Most Korean jang start from soybean meju. Sigeumjang starts from barley bran shaped into smoked rings, so it is a grain jang with 8.3 % protein in the finished meju.
No source gives its salt level. The meju itself sits near pH 6.
Every number is labelled with how it is known. How this atlas is made
The Rural Development Administration names sigeumjang among its special jang (byeolmi-jang), says records show more than 130 kinds, and says such regional jang are disappearing as jang-making moves from homes to factories (2011).
