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KMID : 0665420200350040342
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Korean Journal of Food Culture
2020 Volume.35 No. 4 p.342 ~ p.350
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Questionnaire Survey of the Methods Used in Household Doenjang Production in Korea
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Ryu So-Young
Lee Sang-Yoo
Woo So-Young
Kang Seung-Yoon
Song Jeong-Hun
Jeong A-Yeong
Chun Hyang-Sook
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Abstract
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This study examined the methods used in household doenjang (Korean soybean paste) production. Nine hundred fortythreeresponses were obtained using a nationwide, questionnaire-based survey (2018-2019) with non-probabilisticsnowballing 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 higherlatitude regions (Gyeonggi-do, Gangwon-do, Chungcheong-do) (p < 0.01), which have lower average temperatures, andthe fermentation period was shorter in the lower latitude regions (Jeolla-do, Gyeongsang-do, Jeju-do) (p < 0.01), whichhave 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 usinghomemade meju (soybean block used as a starter) in a traditional way to allow the microorganisms to be naturallyinoculated. These results could be used as a basis for future research on topics such as starter development, standardizedproduction, and safety of household doenjang.
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KEYWORD
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Doenjang, method, questionnaire, survey, household
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