Doenjang Substitute — What to Use When You Don't Have Korean Soybean Paste

Doenjang is one of those ingredients that's hard to replace exactly. It's funky, salty, deeply savory, and has a coarse texture that no other paste quite matches. But if you're mid-recipe and realize you're out — or you just can't find it at your local store — there are solid options that'll get you close enough.

I've tested all of these in actual Korean recipes. Some work better than others depending on the dish. Here's what I've found.

Red Miso (Aka Miso) — The Closest Match

Red miso is the best substitute for doenjang, period. It's fermented soybeans, it's salty, and it has that deep umami punch you're looking for. The flavor profile is slightly different — Japanese miso tends to be smoother and a bit less funky — but in a jjigae or soup, most people won't notice the difference.

Use it 1:1. If your recipe calls for 2 tablespoons of doenjang, use 2 tablespoons of red miso. The one thing to watch: red miso can be a touch saltier than some doenjang brands, so taste as you go.

Red miso is easy to find at most grocery stores now. Brands like Marukome and Hikari are widely available. Check the refrigerated section near the tofu.

White Miso (Shiro Miso) — Milder but Usable

White miso works in a pinch, but it's noticeably sweeter and milder than doenjang. It's fermented for a shorter time, so it lacks that deep, aged funk that makes doenjang special.

If white miso is all you have, use it — but bump up the quantity slightly (maybe 2.5 tablespoons where you'd use 2 of doenjang) and add a splash of soy sauce to compensate for the missing depth. This works best in lighter soups like doenjangguk where the paste isn't the only flavor driver.

I wouldn't use white miso for something like a ssam-jang dipping sauce where the paste flavor really needs to stand on its own.

Chickpea Miso — The Soy-Free Option

If you're avoiding soy, chickpea miso is worth trying. Brands like Miso Master make a chickpea-based version that's surprisingly close to traditional miso in terms of umami. It won't taste exactly like doenjang, but it brings fermented depth without any soy.

Use it 1:1 and add a tiny pinch of salt if the dish tastes flat. Chickpea miso tends to be a bit lighter in sodium than doenjang.

This is the substitute I'd recommend for anyone with soy allergies who still wants to cook Korean soups and stews.

Homemade Doenjang Blend — Quick and Surprisingly Good

If you have a few pantry staples, you can fake doenjang well enough for most recipes. Here's the blend I use:

• 2 tablespoons red or white miso
• 1 teaspoon soy sauce
• ½ teaspoon anchovy paste or fish sauce (optional, but adds depth)
• A tiny pinch of sugar

Mix everything together and use it wherever the recipe calls for doenjang. This blend works especially well in doenjang-jjigae and soups where the paste gets diluted into broth anyway.

The anchovy paste or fish sauce adds a layer of savory complexity that plain miso doesn't have. If you're keeping it vegetarian, skip that part and add a bit of mushroom powder instead.

What Doesn't Work

A few things I've seen recommended online that I'd steer you away from:

• Tahini: Some sites suggest tahini as a doenjang substitute. Please don't. Tahini is sesame paste — it tastes nothing like fermented soybeans. Different universe entirely.
• Peanut butter: Same category as tahini. Not even close.
• Regular soy sauce alone: Soy sauce adds salt and some umami, but it completely misses the thick, chunky texture and fermented funk of doenjang. It's a last-resort addition, not a substitute.

How to Choose Based on Your Dish

Here's a quick guide:

• Doenjang-jjigae or doenjangguk: Red miso, 1:1. This is the easiest swap because the broth, tofu, and vegetables carry a lot of the flavor.
• Ssam-jang (dipping sauce): Homemade blend with red miso + soy sauce + a touch of gochujang. You need that extra punch since you're eating it straight.
• Marinades (like bossam): Red miso works great here. The fermented flavor melds into the meat during cooking.
• Light soups (kongnamul-guk style): White miso is fine since the soup is delicate anyway.

Where to Actually Buy Doenjang

If you want the real thing, H Mart and most Korean grocery stores carry multiple brands. Sempio and Chungjungone are reliable everyday options. On Amazon, you can find both brands with Prime shipping — just check the expiration dates since fermented pastes do vary in freshness.

Doenjang keeps for months in the fridge once opened, so it's worth buying a tub even if you only cook Korean food occasionally. A 500g container will last you through dozens of recipes.

Bottom Line

Red miso is your best bet. If you cook Korean food regularly, it's worth keeping both doenjang and red miso in your fridge — they're similar enough to swap in emergencies but different enough that each brings something unique to the table. And if you're in a real bind, that homemade blend with miso, soy sauce, and a bit of anchovy paste will carry you through just about any recipe without anyone noticing.