Yu Mi-kyung: Doenjang Inside

“Doenjang Inside” tells the story of our doenjang—tastier than wine and healthier than cheese. The author, who has explored various stories regarding soybeans, provides detailed explanations of the basic components that make up doenjang: the raw materials—soybeans, salt, and water—as well as earthenware jars and the fermentation method. The book also traces the route by which Eastern soybeans traveled to the United States and introduces American soybean pioneers such as William Morse. In this book, the author summarizes the characteristics of traditional doenjang into three points. First, it focuses on complex fermentation, where representative natural microorganisms such as mold, bacteria, and yeast all work together to influence the product. Second, it introduces the unique form of doenjang fermentation that proceeds while exposed to air. Third, it highlights the creation of new functional substances that were not originally present in the raw materials, occurring alongside the maturation of doenjang. We often say that doenjang is good, but how much do we actually know about its specific benefits? The author introduces practical methods for a "doenjang healthy lifestyle" that everyone is curious about, such as how to distinguish good doenjang, why doenjang is essential for teenagers, its effects on atopic dermatitis, and doenjang and dieting. Let's take a look at a health book about doenjang that answers the general public's various questions about it while reminding them of its value.

Korean title: 된장 인사이드

Korean author: 유미경

Korean publisher: 이담북스

ISBN-13: 9788926802793