Doenjang
Korean fermented soybean paste — deeper and earthier than miso, the base of doenjang jjigae and many Korean soups.
Doenjang is Korea's answer to miso, but bolder. It's made from fermented soybeans and salt — no grain added, unlike most miso. The result is a thick, chunky paste with a deep, earthy flavor. Doenjang is the foundation of doenjang jjigae, one of the most common Korean home-cooked meals. It also goes into dipping sauces (ssam-jang), soups, and vegetable marinades. You can substitute red miso in a pinch, but the taste will be noticeably milder. Once opened, it keeps for a year or more in the fridge.
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Guides & Tips
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