Doenjang
Doenjang is what Koreans call Fermented Soybean Paste.
Pronounce it “DWEN-JAHNG”
What is Doenjang?
Whole soybeans are thoroughly washed, boiled and traditionally mashed with a mortar and pestle. These are formed into rectangular blocks and dried completely- during this time (which could take weeks), the beans would ferment and at this point becomes MEJU (fermented soybean blocks). These blocks will then sit in brine for months (although it’s said it tastes best at 2-3 years) and the resulting paste is Doenjang.
You may want to read: More About Doenjang
Is Doenjang healthy?
Traditionally, Korean Doenjang is made using only 3 ingredients: Whole soybeans, water and salt. There are still some boutique operations that closely replicate this original at a premium price. The cheaper mass-produced brown tubs of Doenjang you’ll more often encounter at the Korean supermarket will use additives and preservatives as it forgoes a true fermentation process.
Fermented foods are rich in probiotic bacteria that aid in gut health by adding beneficial bacteria and enzymes.
Traditional Korean Doenjang is considered a healthy addition to the diet as a whole, fermented food. The sodium levels are high, so should be used in moderation, but it’s essentially a more flavourful and savoury salt replacement.
Traditional Korean Doenjang
Today’s commercial Doenjang is far from the health-conscious seasoning it was originally created to be (aiding in digestion and supporting healthy gut flora) but it does the job if flavour is all you’re after.
Popular Korean Doenjang
What does Doenjang taste like?
Doenjang is the stinky and least popular member of the holy trinity of Korean Jang (Seasoning). Gochujang is fun and spicy (with sweet undernotes). Soy sauce (Ganjang) has become a common ingredient worldwide, known to instantly give foods a delicious, Asian flavour. Doenjang is crucial to most Korean kitchens but can be a bit of a third wheel to the uninitiated.
If the odour doesn’t put you off, the remarkably unfamiliar taste may confuse beginners. Its flavour is often described as being “complex” and full of “umami”, which doesn’t help much when you’ve never tried it before. It’s definitely an acquired taste, although I have encountered foreigners who fall hard for this stuff at first try. It’s one of those, you just gotta try it for yourself kind of things.
You may find the widely available, commercial stuff to be more palatable at first; Companies work hard at creating a delicious paste with minimal rank. Light Miso would be the tame version of Doenjang.
Save the real deal for when you can discern and appreciate the complexity of flavour.
How do you use Doenjang?
Doenjang is most commonly used for Doenjang Soup or Stew, the paste used as the primary seasoning ingredient. There are also recipes using it as marinade for meats, and it can also be used as a dip for Korean BBQ. If you mix Doenjang with Gochujang, it becomes Ssamjang.
Some people really develop a taste for Doenjang and will liberally add it to various savoury foods to add some umami. A redditor recommended the addition to scrambled eggs, which was surprisingly good!
Ready to stock Doenjang in your pantry?