Doenjang
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, Doenjang is a nutrient-dense condiment that provides 12g of protein and 160 calories per 100g. It is a good source of plant-based protein, essential minerals like iron and magnesium, and various B vitamins, making it a beneficial addition to a balanced diet.
Doenjang is rich in probiotics, which support gut health and can improve digestion. Its fermentation process also creates bioactive compounds that may offer antioxidant properties and support the immune system.
Traditional Doenjang is vegan as it is made from fermented soybeans and brine. However, some commercial varieties may include additives or flavorings derived from seafood, so it is important to check the ingredient label.
While traditional Doenjang made only with soybeans and salt is naturally gluten-free, many mass-produced brands use wheat flour as a thickener or to speed up fermentation. Those with gluten sensitivities should specifically look for 'wheat-free' or certified gluten-free labels.
Doenjang has a deep, earthy, and intensely savory umami flavor. It is saltier and more pungent than Japanese miso, often described as having a complex 'funky' aroma due to its long fermentation period.
It is most famously used as the base for Doenjang-jjigae (soybean paste stew) and as a primary ingredient in Ssamjang dipping sauce. It can also be used to flavor soups, marinate meats, or season blanched vegetables (Namul).
You can use red miso as a substitute, but the flavor will be milder and less complex. Because Doenjang is stronger and saltier, you may need to adjust the quantities and salt levels in your recipe when swapping them.
Doenjang is a versatile ingredient found in cuisines around the world. With 160 calories per 100g and 12 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the condiment category with complete nutrition information.
View all condiment →Doenjang should be stored in an airtight container in the refrigerator to preserve its flavor and moisture. Due to its high salt content and fermentation, it can last for a year or more, though it may darken in color over time.
Yes, Doenjang is high in sodium as salt is necessary for the fermentation and preservation process. It should be used as a seasoning rather than a primary food source, particularly for individuals monitoring their salt intake.
Yes, the high temperatures used in boiling stews and soups will kill the live probiotic bacteria. To maximize probiotic benefits, some prefer to add a small amount of raw Doenjang to dishes after they have been removed from the heat.