Soybean paste

Korean cooking ingredients:

Korean: 된장
Romanized Korean: doenjang
Wikipedia entry for this ingredient

These are my favorite brand name “Hae chan deul” soy bean paste. However, you can use other brand names such as Wang or Soon Chang. Soy bean paste is called “Doen jaang” in Korean.

Posted Friday, February 29th, 2008 at 7:03 pm

22 Responses to “Soybean paste”:

Keith:

Hi Maangchi,

Is there a difference between this soybean paste and the Japanese paste used for miso? I live in the Washington, DC area and have been shopping at several Korean markets for years. Your videos and website taught me so much about the many different ingredients that I have passed over before. I am much better educated and can’t wait to try some of your recipes.

Thank you and keep up the good work,
Keith
March 27th, 2008 at 9:25 am
maangchi:

Hi, Keith,

Yes, it is a littl different taste between Japanese miso and Korean doenjang even though it’s from the same ingredient soybeans.

I sometimes use japanese miso when I make miso soup which has not many ingredients. For miso soup, after making delicious stock using dried anchovies, I just use a little bit of japanese soybean paste (miso),very little sea plant(miyuk), and a few cubes of tofu.
And sprinkle a few chopped green onion, that’s all! I just enjoy the soup as it is.

However, Korean style doenjang jjigae(soybean stew)needs a lot of ingredients as you see in my “Tofu stew…” video.

Thank you very much for your interest in my recipes.
March 28th, 2008 at 7:30 am
Keith:

Dear Hammer, (Maangchi:)

Thank you! I love your videos, you have a great personality and it comes across well on camera. I worked in kitchens years ago and sometimes miss it. Your knife skills are outstanding and best of all you also appear to have all your fingers. I live in Washington, DC and we have a large Korean population, you have made them proud.

Thank you again for sharing,
Keith
March 28th, 2008 at 12:44 pm
maangchi:

Hi, keith,
Thanks a lot! (kam sa ham ni da!) : )
March 28th, 2008 at 10:11 pm
nona:

Hey Maangchi! I was asking you about home made doenjang the other day - can’t find the thread now but thanks for the wikipedia link. I can see why you wouldn’t want to make it anymore since it sounds time consuming and labor intensive. I’ve been looking everywhere for instructions on how to make the meju and I’m surprised not to be able to find any. I think home made doenjang is Korea’s best kept secret! You could make a fortune off it Maangchi! Here’s my main question: Do I need to get anything other than soybeans to make meju? If you can answer that I’ll love you forever! I can see from watching your blog that you really know what you’re talking about.
August 18th, 2008 at 3:16 pm
Maangchi:

nona,
to make meju. only soybeans are used.
August 18th, 2008 at 4:31 pm
Raw fish with rice and vegetables (Hwedupbap) - Cooking Korean food with Maangchi:

[...] Soybean paste (doenjang) [...]
August 18th, 2008 at 7:31 pm
Cidtalk:

I am always trying to find videos and podcasts to take to work with me. I did a search for “food” recently and found you by pure chance. I absolutely love your videos, your style, your commitment to such lovely traditional food.

I watched all of your videos in two days and now I’m looking forward to more more more. I was inspired by you to cook something new, but it didn’t taste as good as your dishes look:) Maybe with more practice.

I did buy your book, so that will surely help.

Thanks so much for all your hard work and excellent site. I’ll put a link to you on my own site and tell everyone I know to try Korean cuisine!!
August 30th, 2008 at 4:19 am
Maangchi:

Cidtalk,
It’s interesting that you found me by searching the word “food” on the internet. I feel honored to be in the food category. : )
Thank you for your support! You bought my book even though you can download it for free.
August 30th, 2008 at 10:49 am
lam:

cAN U GIVE THELINK FROM WHERE I CAN DOWNLOAD YOUR BOOK FREE
October 11th, 2008 at 3:09 am
Maangchi:

Iam,
I posted the link here on my website.
http://www.maangchi.com/cookbook/Cooking_Korean_Food_With_Maangchi_Cookbook.pdf
October 11th, 2008 at 8:00 am
dalany:

Hi Maanghi,

I was wondering if you can use the soy bean paste or black bean paste for anything else other than soup. Do you have any non-stew/soup recipes with these ingredients? Thank you. Love your blog! I’ve cooked many of your recipes and all are delicious!
November 1st, 2008 at 4:20 pm
Maangchi:

dalany,
You can use soy bean paste for so many different kinds of dishes. I don’t know much about black bean paste. I use it only for jjajangmyun. Why don’t you ask your questions on the forum on my website? You may get good tips from someone else! Thank you!
November 1st, 2008 at 5:40 pm
Jamie:

Hey Maangchi!
Could you tell me where to get soybean paste recipe?
Thanx!
November 6th, 2008 at 11:53 pm
Maangchi:

Jamie,
Check this out. I posted it on the forum to share the information with others.
http://www.maangchi.com/talk/topic/kochuchang-and-deng-chang
November 7th, 2008 at 10:05 am
Jamie:

Thanx a lot!
November 8th, 2008 at 10:50 am
Doris:

hi Maangchi,

Could u pls tell me what is the usage of sagyejeol ssamjang? Is it for dipping, seasoning or cooking?

And also, what is the difference between sagyejeol ssamjang and hot pepper paste?

Thank you
November 20th, 2008 at 6:30 am
Maangchi:

Doris,
sayejeol is just a brand name. Ssamjang is dipping sauce. You can make it with soy bean paste and hot pepper paste. Check out my grilled beef recipe. The recipe for ssamjang, and how to use it is posted there.
http://www.maangchi.com/recipes/grilled-beef
November 20th, 2008 at 9:33 am
Endang:

Hi Maangchi,

Anyong haseyo….
My name is Endang, I was married with Korean man before and we were live in seol before for 4 years. Now I live in Ca, USA. but I like Korean food very much.
I would like to thank you for all your recipe, they are delicious, I love them all

kamsham nida,
Endang,CA
December 14th, 2008 at 9:59 pm
Maangchi:

Endang,
Thank you very much for your nice comment!
December 15th, 2008 at 10:16 am
Debbie:

My love of Korea, the people and flavors of pure food are given more direction thanks to you. Please continue to make the world come together and enjoy goodness. It’s part of the change we need.

Thank you Kam sa ham ni da
December 15th, 2008 at 12:52 pm
Maangchi:

Debbie,
Thank you very much! : )
December 17th, 2008 at 12:01 am

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