Seje

Seje refers to a type of traditional fermented bean paste originating from East Asia, particularly common in Korean cuisine. It is created by fermenting soybeans, and sometimes other ingredients like rice or barley, with salt and a starter culture. The fermentation process breaks down the proteins in the soybeans, resulting in a savory, umami-rich paste with a distinct aroma and flavor.

There are several varieties of seje, distinguished by their ingredients and fermentation methods. Common types include doenjang, a fundamental ingredient in Korean cooking used in stews, soups, and marinades, and gochujang, a spicy red pepper paste that incorporates chili powder, glutinous rice, and soybeans. Other regional variations exist, each with its own unique characteristics and culinary applications.

The production of seje is a time-honored process that can take several months to complete. The fermented paste is typically aged in earthenware pots, allowing the flavors to develop fully. Its versatility makes it a staple in many Asian households, providing a depth of flavor and nutritional benefits to a wide range of dishes. Seje is also a source of probiotics due to the fermentation process.