KOREASCHOLAR

This study examined the methods used in household doenjang (Korean soybean paste) production. Nine hundred fortythree responses were obtained using a nationwide, questionnaire-based survey (2018-2019) with non-probabilistic snowballing sampling. Consistent with previous studies, the respondents were primarily over the age of 50 years (97.1%) and female (97.9%). In addition to soybeans, the most used ingredients were red pepper (85.8%) and charcoal (85.5%), which most respondents obtained through direct farming (50.4-59.9%). Seasonal production occurred later in the higher latitude regions (Gyeonggi-do, Gangwon-do, Chungcheong-do) (p < 0.01), which have lower average temperatures, and the fermentation period was shorter in the lower latitude regions (Jeolla-do, Gyeongsang-do, Jeju-do) (p < 0.01), which have higher average temperatures. There were no significant regional differences in the season when doenjang was made, with most production occurring during January and February (81.1%). Most respondents (71.3%) made doenjang using homemade meju (soybean block used as a starter) in a traditional way to allow the microorganisms to be naturally inoculated. These results could be used as a basis for future research on topics such as starter development, standardized production, and safety of household doenjang.

Abstract
I. Introduction
II. Materials and Methods
    1. Questionnaires
    2. Statistical analysis
III. Results and Discussion
    1. General information
    2. Raw ingredients
    3. Meju production
    4. Doenjang production
IV. Summary and Conclusion
References

• So Young Ryu(Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University)
• Sang Yoo Lee(Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University)
• So Young Woo(Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University)
• Seung Yoon Kang(Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University)
• Jeonghun Song(Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University)
• A-Yeong Jeong(Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University)
• Hyang Sook Chun(Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University) Corresponding author