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Sauces and condiments from Korea, especially Gangwon-do
Makjang is a soybean paste from Gangwon-do. The authors of a study of 12 commercial products name meju, barley and red pepper seeds as the main raw materials and say the blending ratio changed the content and effects. The finished pastes hold 11.1–16.9 % salt at pH 4.43–5.69.
| Meju | Named by the authors as a main raw material of the commercial Gangwon products[kim2015] |
| Salt | The products measured 11.1–16.9 % salt[kim2015] |
| Barley | A main raw material of the commercial Gangwon products[kim2015] |
| Red pepper seeds | A main raw material of the commercial Gangwon products[kim2015] |
| Starter | meju (soybean blocks fermented by moulds and bacteria) |
Total time across the recorded steps: 3 months
What changes: Moulds and bacteria grow over the soybean blocks for weeks
Output: meju blocks.
Microbes at work in this step
moulds and bacteria grow over the blocks
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
Makjang is a soybean paste from Gangwon-do. The authors of a study of 12 commercial products name meju, barley and red pepper seeds as the main raw materials and say the blending ratio changed the content and effects. The finished pastes hold 11.1–16.9 % salt at pH 4.43–5.69. Made in 4 steps over 3 months. The longest step, pack into a jar and ferment, takes 3 months (Park J 2023) and runs at 13.9–35 °C (Park J 2023). Salt is 12 % (Park J 2023). Lactic acid bacteria and Aspergillus tubingensis and A. niger do most of the fermenting.
| Main step | 3 monthsReported[park2023] | Pack into a jar and ferment |
|---|---|---|
| Temperature | 13.9–35 °CReported[park2023] | Pack into a jar and ferment |
| Salt | 12 %Reported[park2023] | Grind the meju and mix it with brine |
| Acidity | pH 4.4–5.7Measured[kim2015] | Ripen |
Hansik doenjang is the meju left after soy sauce is drawn from the brine. The Gangwon makjang products studied add barley and red pepper seeds to the meju, and their salt, pH and colour vary widely from maker to maker.
The 12 commercial products measured 11.1–16.9 % salt and pH 4.43–5.69. Meju, the mould-ripened soybean block that makjang starts from, can carry aflatoxin-producing Aspergillus. A Korean survey of meju found A. flavus and A. parasiticus only rarely and said aflatoxin is not thought a significant problem in meju fermentation (Hong 2015). That survey identified mould strains; it did not measure aflatoxin in meju, and no source we read measured it in makjang.
Hazards the sources name: Aflatoxin-producing Aspergillus flavus (14 of 533 Aspergillus strains) and A. parasiticus (2 strains, from meju powder, possibly from the environment) in a survey of Korean meju, the soybean block makjang starts from; the authors call them rare and say aflatoxin is not thought a significant problem in meju fermentation.
Every number is labelled with how it is known. How this atlas is made
Park et al. (2023) note that no Joseon-era document uses the word makjang. They say the quick sauces geupjang and geupjojang, made by pounding meju, mixing it with brine and eating it after about fifteen days, resemble today's makjang. They give the name as coming from how quickly the paste is made.
