Korean People's Custom; Making Fermented Soybean Balls at Beginning of Winter

 Pyongyang, November 7 (KCNA) -- From olden times, it has been a custom of Korean people to steam soybeans and make balls of fermented soybeans for next year's soybean paste at the beginning of winter. (November 7 of this year)
Interpretation of the letters inscribed in the tombstone of the Tokhung-ri mural tomb dating back to the Koguryo Kingdom (B.C. 277-A.D. 668) found that those involved in its construction ate soybean paste.
Foreign historical records also note that Koguryo people's soybean paste-making skill was good. This means that soybean paste making was very popular at that time.
A book dating back to the feudal Joson dynasty (1392-1910) says that soybean paste was the best of all foods, describing its making method; wash soybeans, keep them in water overnight before steaming them, pound the steamed in a mortar and make balls of them. Those balls were wrapped in straw and hung for several months.
When soybeans started to ferment, makers usually put them in jars and poured salt water in them next February or March and the soybean paste making finished.
Korean people loved to eat soybean paste. Therefore, they devoted their sincerity to making soybean paste.
There are many Korean proverbs related to soybean paste such as "Tasty soybean paste, Tasty soup", "Happy family makes tasty soybean paste".
The soybean paste is rich in bioactive and anti-oxidant substances good for human growth and health. It helps prevent cancer and lower blood pressure. It is still popular among the Korean people. -0-