Cultural background
Doenjang is a fundamental seasoning in Korean cuisine, often made at home, adding a deep flavor to a variety of dishes.
Similar dishes
Soybean Paste Soup
된장국 · doenjang-guk
A soup boiled with soybean paste to be clear and light, typically made with vegetables and tofu. It is a common soup dish eaten with rice, and salt is sometimes added at the table to adjust the flavor.
Ssamjang
쌈장 · ssam-jang
Ssamjang is a representative Korean condiment made by mixing doenjang and gochujang with garlic, sesame oil, and green onion.
Makjang
막장 · makjang
A traditional quick-fermented soybean paste from the Gangwon-do and Gyeongsang-do provinces, made by mixing meju (fermented soybean) powder with grains such as barley rice or wheat flour and fermenting it for a short period. Sweeter and nuttier than regular doenjang, it is used as a ssamjang-style dipping paste and as a seasoning for stews and seasoned vegetable dishes.
Doenjang Jjigae
된장찌개 · doenjang-jjigae
A traditional Korean stew made by simmering fermented soybean paste with tofu and vegetables.
Gochujang
고추장 · gochujang
A traditional Korean fermented paste made from red chili powder, glutinous rice flour, meju (fermented soybean) powder, and malt. It is characterized by its spicy and sweet flavor and is used as a seasoning in a wide variety of dishes.
Soybean Paste Knife Noodle Soup
된장칼국수 · doenjang-kalguksu
A warm noodle dish made with wheat flour dough cut into noodles and boiled in broth seasoned with soybean paste.
Goes well with
Ingredients
How it's made
- 1Thoroughly wash the soybeans and soak them in water.
- 2Boil the soaked soybeans, mash them, and ferment with salt.
- 3Once fermentation is complete, store the doenjang in a jar to mature.
Nutrition
* Estimated values per serving.
Allergens
A plant-based product made from fermented soybeans, suitable for most diets.
How to order
된장 주세요
Doen-jang ju-se-yo
Please give me doenjang