Soybean paste can refer to the slurry used to make soy sauce and the paste used for cooking. Soy sauce is made by fermenting soybeans, salt, water, and Aspergillus mold. Different styles of soy sauce have varying ingredients. Fermented soybean paste is a traditional Korean flavoring used as a base for sauces and has a complex flavor.
The term “soybean paste” is used to describe two different but related materials. Primarily, it is used to describe the slurry of fermented soybeans and other grains from which liquid soy sauce is pressed, as well as soy cake and other solids left behind once all of the soy sauce has been squeezed out. Second, it may describe a preparation specifically developed for cooking: a thick paste consisting mainly of fermented soybeans, which is used as a base for frying and in a variety of sauces added in cooking or as condiments.
The soy sauce available to modern consumers is the product of a process that involves fermenting soybeans. Different styles of soy sauce require different combinations of raw ingredients, but the ingredients common to most soy sauces are soybeans, salt, water, and Aspergillus mold. Chinese soy sauce, considered the “original” soy sauce, is generally made with only soy, salt, and aspergillus. Some Chinese soy sauces include other grains, but in small amounts. Japanese soy sauce uses relatively equal parts soybeans and a grain such as wheat, as well as salt and mold.
Once the slurry has fermented and aged for up to six months, the liquid is expelled and further refined until it is ready for sale. The first pressing of soy sauce is often bottled and sold separately; said to have a lighter flavour, it is usually reserved for sauces. Some soy sauces are blended with other substances to produce differently flavored or textured sauces; when mixed soy sauces are darker or thicker, such as dark mushroom soy sauce, it is usually mainly used for cooking. Once the soy sauce has been pushed out of the slurry, the remaining cake of soy and wheat is used as both fertilizer and animal feed.
Fermented soybean paste is a traditional Korean flavoring. Composed primarily of soybeans that are ground, boiled and fermented in a traditional process, it does not use the Aspergillus mold, but instead relies on naturally occurring bacteria for fermentation. After about three months, the solids and liquids are separated, with the liquid undergoing further processing to become Korean-style soy sauce, and the solid is bottled and sold as fermented soybean paste or bean paste. Fermented soybean paste has a similar texture to peanut butter and is generally not smooth, but will contain bits of fermented soybeans.
An excellent base for many sauces and fried liquids, fermented soybean paste has a complex flavor that complements most non-sweet foods. It typically needs to be mixed with other liquids to make it easier to use as a sauce; two common such liquids are vinegar and chicken broth. Fermented soybean paste can also be combined with sugar and other flavorings to make a delicious barbecue sauce.
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