Doenjang is a Korean fermented soybean paste, similar in role to Japanese miso but with a stronger, funkier, more pungent flavour. It’s made by fermenting soybean blocks called meju, and forms the base of doenjang jjigae, a staple Korean stew.
How it differs from miso
Both are fermented soybean pastes, but doenjang is typically saltier, chunkier in texture, and more intensely savoury than most Japanese miso. It’s fermented for longer and often made without the rice or barley koji used in miso, giving it a more concentrated, earthy flavour.
How to use it
- As the base for doenjang jjigae, a stew with tofu, vegetables, and often pork or seafood.
- Stirred into dipping sauces alongside gochujang.
- Used in marinades for grilled meat.
FAQ
Can I substitute miso for doenjang?
Miso will work in a pinch, though the result will be milder and less funky than a dish made with real doenjang.
Is doenjang spicy?
No. Doenjang is savoury and salty rather than spicy; gochujang is the spicy counterpart often used alongside it.
Where can I buy doenjang in the UK?
Korean supermarkets and larger Asian grocers stock it, usually near the miso and gochujang.
