Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Questionnaire Survey of the Methods Used in Household Doenjang Production in Korea

  • Ryu, So Young (Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University) ;
  • Lee, Sang Yoo (Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University) ;
  • Woo, So Young (Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University) ;
  • Kang, Seung Yoon (Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University) ;
  • Song, Jeonghun (Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University) ;
  • Jeong, A-Yeong (Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University) ;
  • Chun, Hyang Sook (Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University)
  • Received : 2020.08.10
  • Accepted : 2020.08.31
  • Published : 2020.08.31
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Abstract

This study examined the methods used in household doenjang (Korean soybean paste) production. Nine hundred forty-three responses were obtained using a nationwide, questionnaire-based survey (2018-2019) with non-probabilistic snowballing sampling. Consistent with previous studies, the respondents were primarily over the age of 50 years (97.1%) and female (97.9%). In addition to soybeans, the most used ingredients were red pepper (85.8%) and charcoal (85.5%), which most respondents obtained through direct farming (50.4-59.9%). Seasonal production occurred later in the higher latitude regions (Gyeonggi-do, Gangwon-do, Chungcheong-do) (p < 0.01), which have lower average temperatures, and the fermentation period was shorter in the lower latitude regions (Jeolla-do, Gyeongsang-do, Jeju-do) (p < 0.01), which have higher average temperatures. There were no significant regional differences in the season when doenjang was made, with most production occurring during January and February (81.1%). Most respondents (71.3%) made doenjang using homemade meju (soybean block used as a starter) in a traditional way to allow the microorganisms to be naturally inoculated. These results could be used as a basis for future research on topics such as starter development, standardized production, and safety of household doenjang.

Keywords

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