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
These are photos sent to me by readers who cooked my recipes. Send me a photo of the food you make and I will put it here. You can see more photos on my photos page.











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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,
March 27th, 2008 at 9:25 amKeith
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 amDear 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,
March 28th, 2008 at 12:44 pmKeith
Hi, keith,
March 28th, 2008 at 10:11 pmThanks a lot! (kam sa ham ni da!) : )
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 pmnona,
August 18th, 2008 at 4:31 pmto make meju. only soybeans are used.
[...] Soybean paste (doenjang) [...]
August 18th, 2008 at 7:31 pmI 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 amCidtalk,
August 30th, 2008 at 10:49 amIt’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.
cAN U GIVE THELINK FROM WHERE I CAN DOWNLOAD YOUR BOOK FREE
October 11th, 2008 at 3:09 amIam,
October 11th, 2008 at 8:00 amI posted the link here on my website.
http://www.maangchi.com/cookbook/Cooking_Korean_Food_With_Maangchi_Cookbook.pdf
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 pmdalany,
November 1st, 2008 at 5:40 pmYou 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!
Hey Maangchi!
November 6th, 2008 at 11:53 pmCould you tell me where to get soybean paste recipe?
Thanx!
Jamie,
November 7th, 2008 at 10:05 amCheck this out. I posted it on the forum to share the information with others.
http://www.maangchi.com/talk/topic/kochuchang-and-deng-chang
Thanx a lot!
November 8th, 2008 at 10:50 amhi 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 amDoris,
November 20th, 2008 at 9:33 amsayejeol 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
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,
December 14th, 2008 at 9:59 pmEndang,CA
Endang,
December 15th, 2008 at 10:16 amThank you very much for your nice comment!
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 pmDebbie,
December 17th, 2008 at 12:01 amThank you very much! : )