Homemade Daesang Fermented Miwon Korean Seasoning Sauce Recipe: Umami Rich, Naturally Fermented

Category: Sauce

Introduction

Daesang Fermented Miwon Korean Seasoning Sauce is beloved for its intense umami flavor, a cornerstone in Korean cuisine. This homemade version captures the essence of the original, using natural fermentation to enhance flavor without relying on MSG. By using common ingredients like soybeans, kombu, and mushrooms, this recipe offers a healthier, customizable alternative that's rich in umami.

Why Make It at Home?

Making your own seasoning sauce allows you to control ingredients, reducing sodium and additives. It's cost-effective and customizable, catering to various tastes and dietary needs.

Personal Anecdote

I first discovered this sauce while cooking Korean dishes and was amazed by its depth. Determined to replicate it at home, I experimented with fermentation and natural umami sources, leading to this satisfying recipe.

Recipe Details

• **Prep Time:30 minutes
• **Cook Time:120 minutes (including fermentation)
• **Total Time:150 minutes
• **Yield:2 cups

Ingredients

Dry Ingredients:

• 1 cup dried soybeans
• 1/2 cup kombu (dried kelp)
• 1/2 cup dried shiitake mushrooms
• 2 tbsp Korean chili flakes (gochugaru)
• 1/4 cup rice flour

Wet Ingredients:

• 4 cups water
• 2 tbsp fish sauce (optional)
• 1/4 cup sea salt (for brine)
• 2 cloves garlic, minced
• 1/2 onion, chopped

Instructions

• Soak Ingredients: Soak soybeans, kombu, and mushrooms in water overnight. Drain and rinse.
• Blend: In a blender, combine soaked ingredients, garlic, onion, chili flakes, and rice flour. Add 2 cups water, blend until smooth.
• Ferment: Transfer to a jar, cover with cheesecloth. Let ferment at room temperature for 3-4 days, shaking daily.
• Strain: Strain mixture through cheesecloth into a saucepan. Discard solids.
• Simmer: Add remaining water and fish sauce (if using). Simmer until thickened, stirring occasionally.
• Season: Add sea salt to taste. Optional: add MSG for extra umami.
• Pasteurize: Gently heat to 180°F for 10 minutes. Cool, then bottle.

Storage Instructions

Store in the fridge for up to 6 months. For longer storage, can properly and keep in a cool place.

Variations

• Vegetarian: Replace fish sauce with miso paste.
• Spicy: Increase gochugaru or add gochujang.
• Smokey: Add 1 tsp liquid smoke.

Special Equipment

• Blender or food processor
• Glass fermentation jar
• Cheesecloth or fine-mesh sieve

Pro Tips

• Fermentation Check: Taste daily to desired sourness.
• Texture Adjustment: Simmer longer for thicker consistency.
• Customization: Adjust chili flakes or garlic for flavor.

Nutritional Comparison

FAQ

• Fermentation Time: Adjust based on temperature and desired strength.
• No Fish Sauce: Use miso or tamari for depth.
• Too Salty: Dilute with water.
• Storage: Keep refrigerated to slow fermentation.
• Scaling: Double ingredients for more sauce.

Serving Suggestions

• Marinades: Enhance meats or tofu.
• Dipping Sauce: Serve with dumplings or noodles.
• Stir-Fries: Add during cooking for umami boost.

Conclusion

This homemade sauce offers a natural, customizable alternative to store-bought versions. With fermentation, it captures rich umami, perfect for enhancing various dishes. Enjoy experimenting and sharing your creations!