Doenjang

What Is Doenjang?

Doenjang is a dark brown, thick Korean paste made by boiling and mashing soybeans, shaping and drying them into blocks, then fermenting them for a long time in salt water. It is one of the most fundamental fermented seasonings of Korean cuisine.

It has an intensely salty, earthy, and deep umami taste; its smell can be sharp but softens when cooked. It is related to Japanese miso paste, but is generally coarser in texture and stronger in aroma.

Nutritional Value of Doenjang

Like fermented soy pastes, doenjang provides roughly 190 kcal of energy per 100 g and some protein; its most notable feature is a very high sodium level. Since it is used in very small amounts, its energy share in a portion is low.

How Should Doenjang Be Used?

Since its sodium content is very high, doenjang should be used sparingly, and any additional salt added to the dish should be reduced accordingly. Since it contains soy, those with a soy allergy should not consume it.

This information is general; doenjang is a food, not a substitute for medical treatment. It is high in sodium and not suitable for those with a soy allergy.

How to Choose Doenjang

Good doenjang is a product that is dark brown, thick in consistency, and mainly composed of soy, salt, and fermentation culture. Traditionally fermented varieties have a deeper aroma; overly additive-laden samples are less desirable.

• Color should be dark brown, consistency thick
• Ingredients should be mainly soy and salt
• Overly additive-laden products should not be preferred

How to Store Doenjang

Doenjang is stored in a sealed container in the refrigerator for a long time; its high salt content is a natural preservative, giving it a long shelf life. The spoon used should be clean and the surface smoothed before closing.

Using Doenjang in the Kitchen

Doenjang is used most notably in Korea's “doenjang jjigae” stew; it is also used as a dipping sauce, marinade, vegetable dip, and seasoning in meat dishes. Even a small amount adds a deep umami to a dish; it is mashed into water and added to soup.

How Is Doenjang Jjigae Made?

Doenjang is mashed and dissolved into water or broth and brought to a boil; zucchini, potatoes, tofu, and peppers are added to make an intensely umami-flavored stew.

Frequently Asked Questions

What is the difference between doenjang and miso?

Both are fermented soy pastes; doenjang is generally coarser in texture and stronger in aroma, while miso is finer and softer. The two can partly be used in place of each other.

How much doenjang is used?

One to two tablespoons is enough for most soups; since it is very salty, it is added little by little while tasting, and additional salt is reduced.

Does doenjang go bad?

Thanks to its high salt content and fermentation, it lasts a long time; kept sealed in the refrigerator it has a long shelf life, though its color may darken over time.