Doenjang

🔍 What is it?

Korean fermented soybean paste made by fermenting boiled soybeans (meju) in saltwater. It's a cousin to Japanese miso, but it's coarser, has a much stronger aroma, and its flavor deepens the longer it's cooked.

👅 Taste and Aroma

It's salty and savory, with a pungent, fermented aroma, kind of like aged cheese. It might seem unfamiliar at first, but it adds an amazing umami flavor to soup dishes.

🍳 How to use it

It's the base for doenjang jjigae and doenjang guk, and an ingredient for ssamjang. Adding it when boiling meat like samgyeopsal (pork belly) helps remove gamey smells. Unlike miso, its aroma stays alive even when boiled vigorously, and it actually tastes better the longer it's cooked.

🛒 Buying & Substitute Tips

Look for brown tubs at Asian markets. You can try to mimic it with miso (red miso), but the depth of flavor won't be the same. It lasts a very long time when refrigerated.