The market · Seasonings and ferments · East Asia

Doenjang

Korean fermented soybean paste: coarser, saltier and funkier than miso, made from blocks of fermented soybeans.

funky · fermented · salty · earthy

What to do with it

Kenji Hara's Sourdough, 100% ryeDoenjang would give it depthIbu Sari's Beef rendangDoenjang would give it depthAna Etxarri's ChawanmushiDoenjang would season itRosa Ibarra's Clarified milk punch, mezcal and pineappleDoenjang would give it depth

If you can't find it

  1. 1Miso
    The same, red or dark
    You lose doenjang's funk and chunkiness; miso is smoother and sweeter.
    Gets some back a little fish sauce.

Goes with

tofucourgettegochujanggarlic

Knowing it

Where to buy
Korean grocers, in brown tubs.
A little history
The soybean blocks (meju) are brined; the liquid becomes soup soy sauce, the solids doenjang.
Worth knowing
Mixed with gochujang it becomes ssamjang, for lettuce wraps.

Kitchens that keep it in

KoreaKoreanA cooking of ferments — kimchi and the jang pastes — with rice, soup and a table of small side dishes at every meal.11 classics

More seasonings and ferments

Seasonings and fermentsAmazakesweet, ricey, creamyNot cooked here yetSeasonings and fermentsApple brandyappley, warm, oaky3 classicsSeasonings and fermentsAsam kandissour, tartsourNot cooked here yetSeasonings and fermentsAwazehot, warm, tangyhotNot cooked here yet