Making Lentil Doenjang (Makjang)
Healthy Apartment-Friendly Makjang Made with Superfood Lentils
Is fermenting doenjang difficult in your apartment due to lack of sunlight? Don’t worry, Makjang is perfect for apartment living! It requires less fermentation time and is easy to make. While usually made with barley, this recipe uses superfood lentils for a unique twist. This guide provides detailed instructions for approximately 2kg of Makjang.
Ingredients for Makjang (approx. 2kg)- 150g malted barley flour
- 1.5L warm water
- 130g dry glutinous rice flour
- 500g meju powder (fermented soybean powder)
- 50g chili powder
- 200g light-colored lentils
Cooking Instructions
Step 1
First, gather all the necessary ingredients for your delicious Makjang. For approximately 2kg of finished Makjang, you’ll need: 150g of malted barley flour, 1.5 liters of warm water, 130g of dry glutinous rice flour, 500g of meju powder, 50g of chili powder, and 200g of lentils.
Step 2
When choosing lentils, opt for lighter-colored ones rather than black. Light-colored lentils tend to yield a softer texture and a more pleasant flavor when cooked.
Step 3
Rinse the prepared lentils thoroughly under running water. Place the rinsed lentils in an electric rice cooker, adding an equal amount of water (1:1 ratio), and cook using the ‘quick cook’ function. This method ensures the lentils are cooked to a tender consistency.
Step 4
In a large bowl, pour the warm water. Add the malted barley flour, meju powder, and glutinous rice flour. Whisk them together well, ensuring there are no lumps. It’s crucial to dissolve the powders smoothly.
Step 5
After mixing all the ingredients thoroughly, let the mixture rest at room temperature for 1 hour to ferment. This resting period allows the flavors to meld and deepen.
Step 6
Once the resting period is complete, transfer the mixture to a pot and begin heating it over medium heat. Stir continuously until it starts to boil to prevent sticking or burning at the bottom. Be vigilant!
Step 7
When the mixture begins to boil, continue simmering it over medium heat for 30 minutes. You want the liquid to reduce by about half. After simmering, remove from heat and let it cool down to a lukewarm temperature.
Step 8
To the lukewarm liquid, add the cooked lentils, meju powder, and salt (adjust salt to your preference). Stir everything together evenly. The mixture might seem thin initially, but as the meju powder absorbs moisture, it will thicken considerably.
Step 9
As time passes, you’ll notice the color of the Makjang gradually becoming lighter and more appealing. The addition of healthy lentils will contribute to its unique and appetizing hue.
Step 10
Transfer the finished Makjang into a container. Initially, cover the container with a breathable cloth (like cheesecloth) and let it ferment for about 3 days in a well-ventilated area. Afterward, seal the container with a lid and refrigerate. While it’s typically recommended to wait 2 weeks for the flavors to fully develop, this lentil version is delicious even when eaten sooner, as the lentils break down without requiring extensive fermentation like barley. Enjoy the distinct, smooth, and rich flavor!
