Our customers love our daeng-jang jigae but they may not also know that it's also super good for you! It all goes back to the fact that the rich flavor is developed through a centuries-old natural fermentation process. First, soybeans are boiled and ground. The paste is then formed into blocks called meju, which are then sun-dried and fermented (fun fact: to be called a 'meju face' in Korean is an insult since, as you can imagine, a block of fermenting ground soybean paste is not the most attractive sight - though ultimately delicious). A few months later, the blocks are put into urns with brine and left to further ferment. The resulting paste, Daeng-jang, is rich in flavanoids, vitamins, minerals and plant hormones. It is particularly rich in the amino acid lysine as well as linoleic acids and linolenic acid which is critical to blood vessel health. Studies have even shown daeng-jang to have a positive impact in helping reduce body fat in mice.
So next time when you savor the deep, delicious flavor of daeng-jang jigae at Kimchi Kitchen, know that it doesn't just taste good - it's also good for you :)