Doenjang (Korean soybean paste)

된장 doenjang

Flavor and role: A soybean paste made from the solids left after fermenting meju (soybean blocks) in brine and drawing off the soy sauce. Earthy and strongly salty, it gets deeper the longer it simmers.
Typical dishes and uses: Doenjang jjigae, doenjang guk, ssamjang, seasoned namul, removing gamey odors from meat
Substitutes: 1 tbsp doenjang = 1 tbsp aka miso (less salty and sweeter, so add a little salt).
Storage: Refrigerate after opening; keeps over 1 year. If a white film (yeast) forms on the surface, skim it off and use.
Main countries: Korea
Used in this book: Bossam (Korean Boiled Pork Wraps)Doenjang Jjigae (Soybean Paste Stew)Gamjatang (Korean Pork Bone and Potato Stew)Spiced Bossam with Sweet-Spicy Radish Bossam Tacos Garlic-Soy Bossam Rice Bowl Beef Brisket Doenjang Jjigae with Rice-Water Stock Doenjang Cream Pasta Doenjang Butter Fried Rice with Crispy Egg Rich Perilla Gamjatang with Seasoned Napa Greens Gamjatang Potato Gratin with Perilla Cream

Updated 2026-10-10