With midday temperatures exceeding 90°F, it often feels over 100°F. Especially for those working or engaging in sports outdoors, significant loss of salt through sweating is inevitable. During such times, it is beneficial to have a diet that naturally replenishes salts. Traditional Korean sauces, essential ingredients in various Korean dishes such as side dishes, soups, and stews, are perfect for this. Today, we'll introduce traditional Korean sauces and some summer side dishes you can make with them.

Types and Benefits of Traditional Korean Sauces

Doenjang (Fermented Soybean Paste)

Doenjang, a representative Korean 'jang', has been made since the Goryeo Dynasty. Neighboring countries used to refer to the smell of doenjang as 'Goryeo-chwi'. "Chwi" is the Chinese character for smell, and "Goryeo-chwi" means the smell of the Goryeo Dynasty. Doenjang is made by fermenting a mixture of soybeans, salt, and water with meju (fermented soybean blocks). It takes about a year of fermentation to develop its rich flavor and aroma, during which beneficial microorganisms proliferate. One of the effective components of doenjang, fatty acid ethyl ester, is known for its anti-cancer properties. Our ancestors also used doenjang as an antidote for insect bites and food poisoning. Doenjang contains probiotics and various microorganisms that are good for digestive health and is rich in proteins and amino acids. Additionally, it helps boost the immune system by eliminating free radicals in the body.

Gochujang (Red Chili Paste)

Gochujang, another essential ingredient in Korean cuisine, is made by fermenting a mixture of red chili powder, glutinous rice, barley malt, and meju. While chili peppers originated in Mexico, gochujang was first created in Korea and has been a staple on Korean tables since the late 17th century. Like doenjang, gochujang is also a fermented food. The fermentation process involves drying and grinding chili peppers into powder, which is then mixed with glutinous rice flour, lightly boiled water, and barley malt. The fermentation period is shorter than that of doenjang, about 1-2 months. Gochujang has a complex flavor profile combining the savory taste of amino acids from soy protein, sweetness from starch breakdown, saltiness from salt, and spiciness from chili powder. The primary component, capsaicin, stimulates blood circulation and helps burn fat, making it effective for weight loss.

Ganjang (Soy Sauce)

Soy sauce is made by fermenting soybeans with saltwater and boiling the resulting liquid. Historical records indicate that soy sauce has been used in Korea since before the Three Kingdoms period. In 'Samguk Sagi', a historical record from 683 AD, soy sauce and doenjang were listed as part of a royal dowry, indicating their use during the Three Kingdoms period. Traditional soy sauce can be categorized into Chinese-style soy sauce, made from Chinese soybeans, and Korean-style soy sauce, made from Korean soybeans. Korean soy sauce is further classified by its aging period: 1-year, 2-year, or 3-year soy sauce, with the longer aging period producing a richer, deeper flavor. Soy sauce is rich in proteins, minerals, and amino acids, promoting blood circulation and boosting the immune system. A component of soy sauce, methionine, is an essential amino acid that aids in liver detoxification, alcohol, and nicotine detoxification, and promotes blood purification. It also enhances the synthesis of vitamins, which helps strengthen bones and teeth. Soy sauce also contains lecithin, which lowers cholesterol levels and strengthens liver and kidney functions. The nucleic acid in soy sauce improves immune function, especially in aged soy sauce.

Traditional Korean Sauces Offer Endless Culinary Delights!

These days, the hot weather makes it hard to enjoy even a single meal. How about some summer side dishes made with doenjang and gochujang to help you regain your appetite? For dinner tonight, let's prepare crisp chili pepper doenjang salad and gochujang Kal-guksu to bring back your lost appetite.

Crisp chili peppers, a hybrid of green chili and bell pepper, have a crunchy texture similar to cucumbers, hence they are also called cucumber peppers or crisp peppers. These peppers are high in beta-carotene, known for its anti-cancer effects, and while they are less spicy than regular peppers, they still contain plenty of capsaicin. They also have 30 times more vitamin C than apples, which can help with skin elasticity and anti-aging. When mixed with traditional doenjang, olive oil, and nuts, this dish becomes a perfect summer side dish, rich in antioxidants and anti-cancer properties.

And for the summer, fight fire with fire by making gochujang Kal-guksu, a noodle dish combining gochujang and doenjang. The capsaicin in gochujang and the proteins and amino acids in doenjang make this a nutritious and flavorful summer dish. The preparation is the same as a regular Kal-guksu recipe. Mix gochujang and doenjang in the boiling broth, add noodles, potatoes, zucchini, and green onions, and finish with sesame seeds and seaweed flakes. This dish will help you beat the heat and burn off some fat.

Exclusive to Organic One, master-crafted traditional Korean sauces!

However, no matter how good the recipe is, if the basic ingredient, the sauce, is subpar, your lost appetite won't return. That's why traditional sauces hold such an important place in Korean cuisine. At Organic One, you can find premium doenjang, gochujang, and soy sauce from six different companies, totaling 14 varieties. All sauces are made using Korean-grown soybeans and natural sea salt, produced through organic and pesticide-free methods by certified Korean food artisans following traditional methods. Experience the taste of traditional Korean sauces with Organic One and enjoy a healthy and flavorful summer with us.