Hahm is a term that is commonly used in Korean cuisine to refer to a type of jjang (fermented paste) made from soybeans. It is a fundamental ingredient in many Korean traditional dishes and plays a crucial role in Korean culinary culture.
To make hahm, soybeans are soaked, boiled, and then pounded before being mixed with salt and sliced chili peppers. The mixture is then fermented for several months, typically in large clay pots, to allow for the development of its distinct flavor and aroma. The fermentation process transforms the soybeans into a rich, dark brown paste with a thick consistency.
Hahm is known for its strong umami flavor, which is a savory taste sensation found in many fermented products. Its taste is complex and deeply pungent, with hints of saltiness and earthiness. Due to its concentrated flavor, hahm is often used sparingly in cooking.
Hahm serves as a crucial ingredient in numerous Korean dishes, such as ssamjang (a sauce commonly used in wraps), doenjang-jjigae (a fermented soybean paste stew), and honghapbap (seasoned rice with various vegetables and seafood). It gives these dishes a distinct and robust flavor profile, contributing to the overall taste and authenticity of Korean cuisine.
Overall, hahm is an essential fermented paste in Korean cuisine, characterized by its rich umami flavor and used as a flavor enhancer in various traditional Korean dishes.
