Doenjang (Korean Fermented Soybean Paste)

Doenjang is Korea's foundational fermented soybean paste — earthy, funky and deeply savoury, similar in role to Japanese miso but bolder and more pungent. It's traditionally made by fermenting blocks of dried soybeans (meju) in brine, then aging the resulting paste separately from the liquid that becomes soy sauce. Doenjang is the backbone of doenjang jjigae stew and countless dips, marinades and banchan.

Ingredients

Doenjang is made from fermented soybeans, salt and water, traditionally fermented over months using naturally occurring bacteria and moulds.

Nutritional Facts

Doenjang is a concentrated, salty paste used in moderate amounts. Per tablespoon, it contains approximately 25 to 35 calories, 1 gram of fat and 3 to 4 grams of carbohydrates, with around 3 grams of protein. It is high in sodium, typically 600 to 800 milligrams per tablespoon.