WHAT IS IT?
- Pronounced DEN-jahng.
- Korean fermented soybean paste , similar to miso but more potent.
- Coarse in texture and smells like a strong cheese.
- A little goes a long way!
- Used to flavor soups, stews, sauces, and veggies.
- Long fermentation time- minimum time is 6 weeks, but can be fermented for years.
- The longer it’s fermented, the more umami the taste.
- Can be found in commercially in Korean markets and some generalized Asian food stores.
- Commercial brands can be stored for up to 1 year in the fridge after opening.
HOW IS IT MADE?
- Soybeans are boiled and mashed.
- Shaped into blocks called meju.
- Meju are sun-dried during the day and covered at night.
- Once bacteria is visibly growing, the meju is transferred into pots of brine.
- The meju is left to ferment until the liquids and solids separate.
- The solid part is collected as doenjang, the liquid is Korean soy sauce.
- Watch how it’s made here: How To Make Doenjang
WHAT ARE SOME RECIPES THAT USE DOENJANG?