What is Doenjang?

doenjang on a plate

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.

close up of doejang

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?

Korean beef doenjang jjigae or stew

bok choy salad

udon noodles with broccoli and carrot

dwaeji doenjang gui marinated pork

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