Doenjang 된장 찌개 pasta de soya.

A famous teacher of ancient Korea in the Chosun period 1392 AD - 1910 AD, I've always thought about how people can commit less sin.
He concluded that people commit sins because their minds were at ease. This conclusion was wondering if there was any food that may calm the minds of people and help them realize the grace of heaven, that might make fewer sins only by his habit of eating.
Through devout prayer and meditation, he realized that he must use soy to create this special meal, as the soybean is very nutritious.
First, soybeans soaked in water for a few days and a half, let it simmer for about twelve hours blocks gave way to a paste which is then hung from the eaves of the house to let them air dry and the sun, so watch the power blocs of the sky and out to dry in the wind of autumn, meaning that the blocks received all the breath of the Buddha, is dried after fermenting.
After the blocks are fermented dipped in water to soak it related to the Buddha mind, the end was added salt to deliver energy from the sea.

Doenjang was created with the desire of the enlightened master selfless compassion to help people who commit less sin. Because Doenjang contains the energy of the earth, sky, sea, and Buddha is full of people with these energies and puts his internal organs at ease. When internal organs are at ease the minds of the people are comfortable. Doenjang why food is wonderful and so complete.

Deonjang (soybean paste) is made from soybeans, rice, barley, wheat or soy fat. These main ingredients are mixed with salt and Aspergillus oryzae for fermenting and maturing. Or, pieces of fermented soybean (Meju) are put in brine until the brine is fermented, and the liquid separates from the solids.

It is believed that soybean meal have 5 Virtue:
Devotion - Which keeps its flavor, even when mixed with other ingredients,
Stability - Which does not decay for long;
Merciful heart of Buddha - That eliminates fish taste and oil;
Generosity - Neutralize its taste is pungent,
Harmony - That harmonized well with any food.
The soybean is one of the traditional Korean foods carried over for generations. Soybean is loved by the people of Korea for their excellence in taste and effects.

Features and Benefits of Doenjang.
The soybean is often called the "flesh of the field." The soy protein can eliminate toxins such as ammonia, uric acid and blood fat. However, protein and fat in soybeans is known to prevent diseases such as stroke and lung cancer. Soy is rich in nucleic acid and lecithin, which slows the aging process. In addition, soy has plant sterols that block the intestine from absorbing cholesterol. Soybeans, themselves, have no vitamin C, but the bean sprouts are rich in vitamin C and aspartic acid.

Recently, researchers have learned that grains such as soybeans have anticancer abundant nutrients that can reduce the chances of cancer, including breast cancer, colon cancer and uterine cancer. The cancer is related to diet and eating habits. Dr. Paul Terry at the Albert Einstein Cancer Center wrote in the International Journal of Cancer, that folic acid from the seeds can reduce the likelihood of getting colon cancer. In a separate study, Dr. Stefan Burners at the University of Alabama, said grain-fed mice had 70% lower incidence of lung cancer than mice fed only grain.

In November 1994, Professor Young Gun Park, University of Busan, Korea, wrote on the basis of his experiments that the Doenjang potent anticancer properties, and to some extent, to fight cancer. It also showed that Doenjang could revive liver function, even when the patient has cancer. In addition, Professor Park reported that extracts of Doenjang could eliminate carcinogens from your body. People who eat soup everyday Doenjang could reduce your chances of getting cancer by 30%. Even for those who take Doenjang soup occasionally, your chances of getting cancer can be reduced by 17% to 19%.

Doenjang is also effective in preventing and treating constipation and diarrhea by increasing activities of the large intestine.