Condiment
Doenjang
된장
Also called Korean soybean paste
What it is
Long-fermented Korean soybean paste. Browner and funkier than Japanese miso; not a 1:1 swap.
Origin
Korea.
Flavour
Deep, salty, earthy, a little bitter in a useful way.
How to use it
Dissolve into stews and soups. Taste before you add extra salt.
Storage
Fridge after opening.
Can you recognise Doenjang?
Ingredient challengeQuestions about Doenjang
From this ingredient's notes in the catalogue — not a chatbot.
What is Doenjang?
Long-fermented Korean soybean paste. Browner and funkier than Japanese miso; not a 1:1 swap.
How do I use Doenjang?
Dissolve into stews and soups. Taste before you add extra salt.
How do I store Doenjang?
Fridge after opening.
What does it taste like?
Deep, salty, earthy, a little bitter in a useful way.
What allergens should I watch?
Soy. Check the packet in your kitchen.
What can replace Doenjang?
brown or red miso (medium for Korean stews). Miso is sweeter and less rustic. The stew will taste Japanese-adjacent. Do not call it doenjang jjigae.
Nutrition
Per 100g · estimate · USDA FoodData Central averages and equivalent published tables. Values are typical, not lab tests of your shopping bag.
Allergens: Soy
