Doenjang
A dark brown Korean paste with an intense umami flavor, made by fermenting soybeans for a long time. It is a staple seasoning for soups and sauces.
What Is Doenjang?
Doenjang is a thick, dark brown Korean paste made by boiling and mashing soybeans, shaping and drying them, and then fermenting them in salted water for a long time. It is one of the most essential fermented seasonings in Korean cuisine.
It has an intensely salty, earthy, deep umami flavor; its smell can be strong, but it mellows when cooked. It is related to Japanese miso paste, but is generally coarser in texture and more strongly flavored.
Nutritional Values of Doenjang
Like other fermented soybean pastes, doenjang contains about 190 kcal of energy per 100 grams and some protein; its most notable feature is its very high sodium content. Since it is used in very small amounts, it contributes fewer calories per serving.
How Should Doenjang Be Used?
Because it is very high in sodium, use doenjang in small amounts and reduce any additional salt added to the dish accordingly. It contains soy, so people with a soy allergy should not consume it.
This information is general; doenjang is a food and is not a substitute for medical treatment. It is high in sodium and is not suitable for people with a soy allergy.
How to Choose Doenjang
Good doenjang is dark brown and thick, with soy, salt, and fermented culture as its main ingredients. Traditionally fermented varieties have deeper flavor; versions with excessive additives are less desirable.
- It should be dark brown and thick
- Soy and salt should be the main ingredients
- Avoid products with excessive additives
How to Store Doenjang
Doenjang keeps for a long time in a sealed container in the refrigerator; its high salt content acts as a natural preservative and helps it last. Use a clean spoon and smooth the surface before closing the container.
Using Doenjang in the Kitchen
Doenjang is used most often in Korea’s “doenjang jjigae” soup; it is also used as a seasoning in dipping sauces, marinades, vegetable batters, and meat dishes. Even a small amount adds deep umami; dissolve it in water before adding it to soup.
How to Make Doenjang Jjigae
Dissolve doenjang in water or broth and bring it to a boil; add zucchini, potato, tofu, and pepper to make a rich, umami-flavored soup.
Frequently Asked Questions
What is the difference between doenjang and miso?
Both are fermented soybean pastes; doenjang is generally coarser and more strongly flavored, while miso is finer and milder. Both can partially substitute for each other.
How much doenjang should you use?
One or two 15 ml measures are enough for most soups; because it is high in salt, add it a little at a time and adjust to taste, reducing additional salt.
Does doenjang spoil?
It keeps for a long time thanks to its high salt content and fermentation; when kept sealed in the refrigerator, it lasts a long time, though its color may darken over time.