food stylist korea 정신우: 2013

korean foodstylist & chef 정신우(Daniel Chung)

- 0mage Brunch recipe & korea soy bean paste contemporary food-

된장

[ soybean paste, soy paste ]

Origin of DoenjangThe origin and benefits of doenjang (soy bean paste) are unmatched with those of any other food or seasoning in the entire world. The unique Korean culture of seasonings dates back to the days when Koreans first began farming and raising beans. Historical records state that doenjang (soy bean paste) was one of the dishes prepared and served by King Shinmoon of the Shilla Dynasty when he first greeted his father- and mother-in-law in the year 683.

Hence, doenjang (soy bean paste) has long been one of the most import!ant foods in Korea.

Historical records refer to doenjang as boiled beans that have a dark color.

This is another way of describing fermented soy beans that have been salted.

Korean ancestors later introduced doenjang to the Chinese. The Chinese referred to the people of Goguryeo as experts in making fermented foods and named the unique scent of doenjang 'Goryeo-chwi' (the Korea scent). After fermented soybeans were introduced to Korea, Koreans began developing a new form of seasoning that was fundamentally different from Chinese seasonings. Many historical records state that Korean seasonings were introduced to Japan in the 8th and 9th Century. One of these records is the 'Dae-bo-yul-ryung' which was written in Japan in 701.

Also, the book 'Dong-a' (1717) states that the word 'Korea-jang' (Korean seasoning) has been used in Japan ever since the Korean craftsman Mal-jang came to Japan. Records that explain the production process of Korean seasonings in detail first appeared in the Chosun Dynasty. The 'Gu-hwang-bo-yu-bang' (1660) explains that fermented soybeans were made from beans and wheat. This shows that ancient Korean seasonings were considerably different from their modern descendants. The 'Jung-bo-sal-lim-kyung-jae' is the first record to explain the process in which fermented soybeans are made from beans. This method is identical to the basic principle behind modern doenjang.

브런치 오마쥬

[Brunch Omage]

The 1896 supplement to the Oxford English Dictionary cites Punch magazine which wrote the term was coined in Britain in 1895 to describe a Sunday meal for "Saturday-night carousers" in the writer Guy Beringer's article "Brunch:A Plea"^[2] in Hunter's Weekly'^[3]

Instead of England's early Sunday dinner, a postchurch ordeal of heavy meats and savory pies, why not a new meal, served around noon, that starts with tea or coffee, marmalade and other breakfast fixtures before moving along to the heavier fare? By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. It would promote human happiness in other ways as well. Brunch is cheerful, sociable and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.