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.

doenjang

doenjang

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

Soy Bean Paste (Doenjang)I prefer doenjang that is not too dark or light, but a nice brown color like this one.

doenjangThis one looks a too light to me.

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