{"id":44842,"date":"2026-01-16T11:00:00","date_gmt":"2026-01-16T09:00:00","guid":{"rendered":"https:\/\/www.craftoil.net\/?p=44842"},"modified":"2026-01-14T08:38:51","modified_gmt":"2026-01-14T06:38:51","slug":"shcho-take-tverdzhan-i-iak-vin-hotuietsia-iz-soievykh-bobiv-tm-craftoil","status":"publish","type":"post","link":"https:\/\/www.craftoil.net\/en\/oils-en\/shcho-take-tverdzhan-i-iak-vin-hotuietsia-iz-soievykh-bobiv-tm-craftoil\/","title":{"rendered":"Tverdzhan: what Is this dish and what are its health benefits"},"content":{"rendered":"\n

Tverdzhan is one of the most popular dishes in Chinese, Korean, and Japanese cuisine. Its name literally translates as \u00absolid paste\u00bb. Tverdzhan is rarely eaten on its own; instead, it is used as a flavorful addition to rice, potatoes, vegetables, and other dishes. It is also used as a base for the so-called \u00abpeople\u2019s soup\u00bb, which is considered one of the culinary highlights of China.<\/p>\n\n\n\n

Notably, Tverdzhan is included in Korea\u2019s National Intangible Cultural Heritage list and is an essential ingredient in barbecue dipping sauces.<\/p>\n\n\n\n

How Tverdzhan is made<\/h2>\n\n\n
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The main ingredient of Tverdzhan is soybeans. They are thoroughly washed, soaked in water for several hours, and then boiled until fully cooked. After cooling, the soybeans are crushed in a mortar or blended until completely smooth. The resulting mass is shaped into rectangular blocks roughly the size of a loaf of bread.<\/p>\n\n\n\n

These blocks are tied with rice straw and hung in the sun. Under the influence of heat and light, naturally occurring bacteria on the straw activate the fermentation process. After about one month, the fermented soybean blocks are placed into containers filled with salted water and left to mature for another 1\u20132 months, depending on temperature.<\/p>\n\n\n\n

After this period the liquid turns into soy sauce, the solid mass becomes Tverdzhan, a traditional fermented soybean paste. To enhance flavor, producers may add ground chili pepper, coriander, rice flour, dried garlic, fried or dried onions, mushrooms, and other ingredients.<\/p>\n\n\n\n

In some regions of Japan, Tverdzhan is prepared with bell peppers, pork fat, or chicken fillet. The meat is fried, finely chopped, and mixed with boiled soybeans. The longer the soybean blocks are dried in the sun and fermented in brine, the richer, spicier, and more intense the flavor of Tverdzhan becomes.<\/p>\n\n\n\n

At home, Tverdzhan can be made by boiling soybeans until tender, blending them into a paste, shaping them into flat cakes, drying them in the oven, wrapping them in cheesecloth, and soaking them in soy sauce for about one month.<\/p>\n\n\n\n

Health benefits of Tverdzhan<\/h2>\n\n\n\n

Soybeans, the base of this fermented soy paste, are rich in easily digestible plant protein, omega-3 and omega-6 fatty acids, unsaturated fatty acids such as linolenic and linoleic acids, vitamins A, C, and B-complex, minerals including potassium, zinc, copper, iron, manganese, and others valuable amino acids, including tryptophan and lysine.<\/p>\n\n\n\n

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