A pleasant discovery with doenjang substitute

This week I attempted a vegetarian doenjang jjigae, and since actual doenjang is difficult to source here in Bangalore, I experimented with a fermented soybean paste I found at a Korean grocery near the IT park, mixed with a small amount of miso to round out the flavour. To my surprise, the result had a decent umami depth, though it lacked that slightly funky sharpness real doenjang seems to have. I added zucchini, potato, and tofu, along with a bit of gochugaru for colour, and the household deemed it a success. Could someone advise if there is a noticeable difference between Korean and Japanese fermented soybean pastes in terms of aging time or salt content? I am curious whether adjusting the fermentation period on the miso side might get me closer to the authentic taste.