Doenjang

What is Doenjang?

Doenjang is a traditional Korean fermented soybean paste made from boiled soybeans that are dried and fermented for months in brine.

How should I store Doenjang?

It should be kept in its original container or an airtight jar in the refrigerator. It can last for a year or more if kept clean.

Is Doenjang the same as Japanese Miso?

No. While both are fermented soybean pastes, Doenjang is fermented longer, has a coarser texture, a much stronger 'funky' aroma, and a saltier profile than most miso.

What is a good substitute for Doenjang?

The closest substitute is Japanese red miso, though you may need to use more of it as it is milder. Chinese yellow bean paste is also an alternative.

Is Doenjang gluten-free?

Not always. While traditional Doenjang is made only with soy and salt, many commercial brands add wheat flour as a filler. Always check the label for gluten-free certification.

Can Doenjang be eaten raw?

Yes, it is frequently eaten raw as a component of dipping sauces like Ssamjang or used as a spread for fresh vegetables.

Why does my Doenjang look darker over time?

Oxidation causes the paste to darken. This is normal and does not mean the paste has gone bad, though the flavor may become slightly more intense.

How do I know if Doenjang has gone bad?

Look for fuzzy mold growth on the surface, an off-putting sour smell (different from its usual fermented scent), or a change in texture to watery.

Is Doenjang high in sodium?