Benefits of Doenjang - Korean Soy Bean Paste

된장찌개 "Doenjang jjigae" is Korean national specialty consisting of tofu, vegetables and bean paste. The filling tofu stew is low in calories and fat, and rich in essential nutrients including calcium and potassium.

Benefits of Doenjang - Korean Soy Bean Paste

된장

[Doenjang] is good for preventing and treating cancer 

(anticancer, anti-carcinogenic).
The main ingredient of doenjang, soybean is rich in isoflavones, and many scientists and nutritionists agree that the isoflavones of soybeans are very effective in preventing cancer. Studies have shown that the anticancer properties are even stronger in fermented soybean food such as doenjang.

The Korean Cancer Prevention Association recommends to have doenjang jjigae (a soup made from doenjang) every day because of its benefits in treating and preventing cancer. The nutrients of doenjang remain the same after boiling, so doenjang jjigae would be a perfect way to have doenjang - it is actually one of the most popular dishes in Korea.

Doenjang helps lower blood pressure (doenjang helps prevent high blood pressure).
The linoleic and linolenic acid in doenjang is effective in preventing many blood-vessel-related diseases: it helps lower blood pressure, reduces cholesterol and makes blood vessels more elastic and healthy.

Doenjang helps digestion and constipation.
Prebiotics in doenjang helps grow beneficial digestive bacteria in the large intestine and stimulates bowel movements. Having thin doenjang soups is one of common traditional Korean remedies for indigestion.

Doenjang helps strengthen the liver.
Studies have shown that doenjang is effective in reducing the activation of aminotransferase that is resulted from liver or heart damage.

Doenjang is a great source of protein.
Soybeans are abundant in good quality protein and fat. Doenjang has about 20 different kinds of amino acids developed through fermentation.