Soybean paste

Doenjang 된장

Doenjang is a signature ingredient in Korean cooking, used in many dishes, dips, soups and stews in Korean cuisine. It’s deep and rich, nutty and full of umami. Soup or stew made with doenjang are the most iconic and delicious of all Korean dishes.

Today most Koreans use commercially made soybean paste (it may or may not be labeled “fermented”), but traditionally we make it at home. The process takes about a year, my recipe is here if you want to try. It’s usually sold in brown tubs at the Korean grocery store. Keep in the fridge and use within 3 months. The top of the paste may oxidize a bit and turn brown, but it’s still edible.

It’s made by grinding soybeans into a thick paste and forming it into blocks that are dried and fermented for months before being soaked in brine for a few more months. The liquid becomes Korean soup soy sauce and the solids become doenjang.

This is my favorite brand, “Haechandul.” However, Wang or Soon Chang can also be pretty good.

I prefer doenjang that is not too dark or light, but a nice brown color like this one.

This one looks a too light to me.

Posted on Friday, February 29th, 2008 at 7:03 pm. Last updated on April 11, 2020.
Tagged: korean food, korean ingredients

78 Comments:

ellekimura Malaysia joined 8/13 & has 1 comment
Posted August 10th, 2013 at 5:14 am | Log in to reply.

Dear Maangchi,

is the Haechandul , wang and soon chang brand are suitable for vegetarian and contained any animal substance?
Kamil Poland joined 2/11 & has 3 comments
Posted November 5th, 2012 at 2:16 pm | Log in to reply.

Dear Maangchi,

I just received my long waited soy bean paste but I don’t know if it is good.
The consistency is just like on the photos you uploaded but the colour is different-it’s dark black. I have never eaten it before so I don’t know if I don’t get ill!?

Please answer me
Best wishes,
Kamil
- Libelle Germany joined 10/09 & has 30 comments
  Posted November 6th, 2012 at 7:46 am | Log in to reply.
  
  Hi there, Kamil! Soy bean paste can come in many different shades of brown. I’ve even had soy bean paste vary in colour from the same manufacturer, I guess every batch is different! ^^ Just make sure its soy bean paste you have and not black bean paste which is used for jja jang myun. Hope that helps. ^^
- budji Philippines joined 4/16 & has 2 comments
  Posted March 12th, 2017 at 4:35 am | Log in to reply.
  
  I’m worried about mine too. Last one I bought from the same brand is light brown, but this one is dark. Expiration date is 2018 so I’m confused if I can use it.
  
  See full size image
lovex3jennyy New York joined 6/12 & has 8 comments
Posted October 6th, 2012 at 3:13 pm | Log in to reply.

Hi Maangchi

I bought my first soy bean paste yesterday I’am excited to make soups and stew especially for my mother who is going to give birth any minute now!!, But i have a question regarding the paste…it came with a white packet inside and im not sure what am i supposed to do with it.

Thanks – Jenny
- MindyGirl Orange County, CA joined 8/09 & has 10 comments
  Posted October 8th, 2012 at 1:42 am | Log in to reply.
  
  The white packet is to keep the paste fresh. Don’t open it, don’t eat it. You can leave it in there or you can throw it out. Hope your stews turn out deelish!
  - lovex3jennyy New York joined 6/12 & has 8 comments
    Posted October 8th, 2012 at 1:49 pm | Log in to reply.
    
    Thank you!! =]
Jasper Philippines joined 5/11 & has 26 comments
Posted December 29th, 2011 at 9:56 am | Log in to reply.

hi maangchi.. do i have to keep this in the refrigerator once i open it?
- Maangchi New York City joined 8/08 & has 12,051 comments
  Posted December 29th, 2011 at 3:35 pm | Log in to reply.
  
  Yes, I always keep it in the fridge after opening.
  - Jasper Philippines joined 5/11 & has 26 comments
    Posted December 31st, 2011 at 7:57 am | Log in to reply.
    
    THanks!!
Isabel Philippines joined 2/10 & has 13 comments
Posted November 22nd, 2011 at 5:48 pm | Log in to reply.

Hi Maangchi,

Is the Korean soy bean paste the same as the Japanese miso?
ainah Malaysia joined 11/11 & has 2 comments
Posted November 21st, 2011 at 6:25 am | Log in to reply.

Hi..maangchi…I’m from malaysia…I just wanna ask I would like to make kimchi but at my place it’s quite difficult to find sweet rice flour. Is it possible if i replace it with corn starch?Is it the taste still delicious?tQ
- Maangchi New York City joined 8/08 & has 12,051 comments
  Posted November 21st, 2011 at 6:48 am | Log in to reply.
  
  I would use regular flour instead of starch powder. Good luck with your kimchi making!
- Muffin21 Dubai joined 6/11 & has 3 comments
  Posted March 4th, 2012 at 1:08 am | Log in to reply.
  
  Sweet rice flour is same as glutinous rice flour or also known as sticky rice flour in South East Asia! I can buy them in the Middle East! I’m sure you can buy them in Malaysia! I make kimchi with Maangchi’s recipe..minus the squid. It always turn out excellent! Good luck!
- medusagurlyeah Adelaide joined 1/14 & has 31 comments
  Posted April 27th, 2014 at 10:41 pm | Log in to reply.
  
  It’s the flour to make “biji salak”.
  Same thing, just called differently.
  Korean recipes and cooking uses some same ingredients us Sg and Ms ppl use too.