Korean cooking ingredients:

Soybean paste

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.
doenjang

52 Comments:

  1. Erika

    what is the difference between black bean paste (chunjang) (sample picture: http://en.wikipedia.org/wiki/Chunjang)
    and
    black bean garlic sauce? (sample picture: http://dl.getdropbox.com/u/1006996/Lee-Kum-Kee-Black-Bean-Garlic-Sauce-Big.jpg)

    ~ i cannot find any chunjang here, how can i make my own recipe of chunjang? what are the ingredients and procedure?

    thank you ^^

    Posted October 19, 2009 at 7:33 am | #
  2. Vhon

    Hello Maangchi,

    I am a Filipino, but i love korean food… can i ask is it possible to do a bibimbap using soybean paste instead hot pepper paste? thank you so much!

    Posted October 18, 2009 at 1:13 am | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      It will be strange taste if bibimbap is mixed with soy bean paste. Don’t ask me why : ) Anyway, if hot pepper paste is too spicy for you to use in your bibimbap, make yangnyumjang. I posted the recipe under bibimbap recipe here:
      http://www.maangchi.com/recipe/bibimbap
      “Chop 4 green onions and put them in a small bowl. Pour half cup of soy sauce in there, and add 1 tbs of sesame seeds, 2 ts of sugar, 1 tbs of sesame oil and mix it up.”

      Posted October 18, 2009 at 11:37 am | #
    • Janell

      Here is a link to an article from The Korea Times about a small hole-in-the-wall place in Seoul that only sells doenjang bibimbab!

      http://www.koreatimes.co.kr/www/news/art/2009/09/146_37920.html

      Posted November 12, 2009 at 12:35 am | #
    • Anonymous

      Hi Vhon:

      I actually like the taste of soybean paste mixed in with the hot pepper paste in my bibimbap. I would do 70% red pepper paste and 30% soybean. The flavours are really good.

      Posted November 24, 2009 at 6:36 pm | #
  3. d

    nona

    this is my first time making pork bone soup, and i used 2 tblespoons of i think chinese soy bean paste… would this still be okay to use for the dish? if not do u think if i added the korean soybean paste to the pot, would it still work? or should i just make a new soup altogether..

    Posted October 17, 2009 at 4:27 am | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      I don’t think it will matter if you use Chinese soy bean paste for this recipe.

      Posted October 17, 2009 at 9:33 am | #
  4. Oanh Luong

    Hi Maangchi,

    If I want to buy bean paste, but I don’t know what kind is the best please give me a recommendation.

    Thanks,

    Posted September 24, 2009 at 9:13 am | #
    • rv65

      Mine is made by Singsong.

      Posted October 13, 2009 at 2:53 am | #
      • Maangchi New York City My profile page
        joined August 6, 2008

        Probably the brand name is “sinsong”:신송
        I throw the container away after it’s empty.

        Posted October 13, 2009 at 8:38 am | #
  5. rv65

    My container of Doenjang has a packet inside. Whats it used for?

    Posted September 4, 2009 at 11:40 pm | #
    • ylre

      Wouldn’t that be the dessicant or something to keep the food fresh? I think it’s something like the ones in Gim.

      Posted October 24, 2009 at 9:30 am | #
  6. Usagi

    I have bought a box of the korean bean paste but it has a weird smell to it. is it suppost to have that smell? if yes is there a way to get ride of it?

    Posted July 14, 2009 at 2:04 pm | #
  7. Joan

    I ordered bean paste online at koamart and when I recieved it, it smelled like it was overdue. How are bean paste suppose to smell?

    Posted May 26, 2009 at 2:40 pm | #
  8. Mun

    Hi,

    I think i really bought the wrong sauce (because the one i bought looks like the picture of soy bean paste)

    i thought soy bean paste is the same as black bean paste, i thought i could make jjajiang myun.

    Maangchi, is there any more food that can fully utilizes soy bean paste? i thought i can still make other great korean food. =)

    Thank you in advance!

    Posted April 16, 2009 at 9:47 pm | #
  9. Maangchi New York City My profile page
    joined August 6, 2008

    he len,
    It’s sold at an Asian grocery store. I would appreciate it if you leave the information here if you find it.
    http://www.maangchi.com/talk/topic/where-do-you-buy-your-korean-ingredients

    Posted February 7, 2009 at 9:07 am | #
  10. he len

    where can I buy Soybean paste( haechandle Doenjing) at vietnamese?

    Posted February 6, 2009 at 11:19 pm | #
  11. Maangchi New York City My profile page
    joined August 6, 2008

    Amy,
    I always keep it in the refrigerator after opening it.

    Posted January 27, 2009 at 11:18 pm | #
  12. Amy

    Hey maangchi
    I want to ask when you open the soybean paste do you store it in refrigerator or I can just leave it in the cabinet

    Posted January 27, 2009 at 8:39 pm | #
  13. Maangchi New York City My profile page
    joined August 6, 2008

    Anonymous,
    I think you can use just a little salt instead of soy bean paste then.

    Posted January 20, 2009 at 11:14 pm | #
  14. Anonymous

    Hi Maangchi, I was wondering for the soybean paste in your avocado recipe… Is there some sort of replacement for soybean paste or can I not use it due to the fact that I can’t really get to a Korean market… I’d love to try that recipe as soon as possible since I love avocado. Heehee, and thank you for all your other recipes! :)

    Posted January 20, 2009 at 10:06 pm | #
  15. Maangchi New York City My profile page
    joined August 6, 2008

    Bianca,
    I’m copying my answer from another reader’s question and pasting it here.

    Sorry, I can’t show you how to make hot pepper paste and bean paste for some reasons. First of all I don’t have tools such as a huge earthen pot and other ingredients here in New York, and I don’t have space for the pot and don’t have time to check on it everyday for 1 month. To make bean paste, it takes months and months.
    However, I will keep it in mind.

    Check this out
    http://en.wikipedia.org/wiki/Doenjang

    http://en.wikipedia.org/wiki/Gochujang

    Posted December 30, 2008 at 11:48 pm | #
  16. Bianca

    Maangchi Onnee,

    Thank you so much for all your wonderful recipes! Let me just say that I check back frequently to check out new recieps, and the Tangsuyuk came out really crispy and delicious.

    I had a question about traditional Dwenjang. I normally buy mine at the store, but recently my mother’s friend from Korea sent me some real home-made dwenjang, and let me tell you, it tastes SO much more better than store bought.

    I want to try to make dwenjang paste myself. Do you know the traditional recipe to make the paste or any good websites that tell you how to make the fermented bean paste?

    Thank you so much!! Please keep all the yummy recipes coming! We all love them!

    Posted December 29, 2008 at 6:51 pm | #
  17. Maangchi New York City My profile page
    joined August 6, 2008

    Debbie,
    Thank you very much! : )

    Posted December 17, 2008 at 12:01 am | #
  18. 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

    Posted December 15, 2008 at 12:52 pm | #
  19. Maangchi New York City My profile page
    joined August 6, 2008

    Endang,
    Thank you very much for your nice comment!

    Posted December 15, 2008 at 10:16 am | #
  20. 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

    Posted December 14, 2008 at 9:59 pm | #
  21. Maangchi New York City My profile page
    joined August 6, 2008

    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/recipe/grilled-beef

    Posted November 20, 2008 at 9:33 am | #
  22. 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

    Posted November 20, 2008 at 6:30 am | #
  23. Jamie

    Thanx a lot!

    Posted November 8, 2008 at 10:50 am | #
  24. Maangchi New York City My profile page
    joined August 6, 2008

    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

    Posted November 7, 2008 at 10:05 am | #
  25. Jamie

    Hey Maangchi!
    Could you tell me where to get soybean paste recipe?
    Thanx!

    Posted November 6, 2008 at 11:53 pm | #
  26. Maangchi New York City My profile page
    joined August 6, 2008

    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!

    Posted November 1, 2008 at 5:40 pm | #
  27. 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!

    Posted November 1, 2008 at 4:20 pm | #
  28. Maangchi New York City My profile page
    joined August 6, 2008
    Posted October 11, 2008 at 8:00 am | #
  29. lam

    cAN U GIVE THELINK FROM WHERE I CAN DOWNLOAD YOUR BOOK FREE

    Posted October 11, 2008 at 3:09 am | #
  30. Maangchi New York City My profile page
    joined August 6, 2008

    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.

    Posted August 30, 2008 at 10:49 am | #
  31. 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!!

    Posted August 30, 2008 at 4:19 am | #
  32. Maangchi My profile page
    joined July 31, 2008

    nona,
    to make meju. only soybeans are used.

    Posted August 18, 2008 at 4:31 pm | #
    • eva

      Maangchi,
      Do you know how to make your own meju blocks?
      If so, would you be willing to share the process?

      Posted August 27, 2009 at 12:15 pm | #
  33. 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.

    Posted August 18, 2008 at 3:16 pm | #
  34. Maangchi New York City My profile page
    joined August 6, 2008

    Hi, keith,
    Thanks a lot! (kam sa ham ni da!) : )

    Posted March 28, 2008 at 10:11 pm | #
  35. 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

    Posted March 28, 2008 at 12:44 pm | #
  36. Maangchi New York City My profile page
    joined August 6, 2008

    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.

    Posted March 28, 2008 at 7:30 am | #
  37. 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

    Posted March 27, 2008 at 9:25 am | #

Leave a Reply

You must be logged in to post a comment.