Doenjang is a Korean fermented soybean paste. It is related to miso, but it is usually saltier, chunkier and more pungent. It is the base of doenjang jjigae, a bubbling stew that many Korean families cook at home.
Doenjang and miso
Both are fermented soybean pastes, but doenjang is fermented for longer and often made without the rice or barley used in most miso. That gives it a stronger, earthier taste. Use less doenjang than you would miso in the same dish.
Where to buy it
Korean grocers and larger Asian supermarkets stock the widest range. Some online Korean food shops ship it well, since the paste keeps for a long time.
How to use it
Dissolve a spoonful in stock with tofu, courgette and onion to make a simple stew. Stir a little into a dressing for greens, or use it in a marinade for beef or aubergine. Taste before you add extra salt.
Storage
Keep the tub in the fridge once opened, with the lid pressed down so the surface stays covered. Check the label for how long it lasts.
For a stew that uses it, try our sundubu jjigae. For the Japanese version, read our miso paste guide and our everyday miso soup bowl.