Doenjang (Korean Soybean Paste)
強烈な発酵臭とコク！韓国のお袋の味を支える大豆味噌
Description
Korean fermented soybean paste. The solid remnants left after extracting soy sauce from fermented soybean blocks. Coarser and pungenter than Japanese Miso.
Classification: Everyone, Soybean Paste, Mom's Taste, Essential Condiment
Shops selling Doenjang (Korean Soybean Paste)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybeans(Meju)
- Salt water
Instructions
- Boiled as the base for Doenjang Jjigae. Unlike Japanese Miso, its flavor improves the longer it is boiled.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Hatcho Miso + Mugi Miso (substitute)
Pairing
Doenjang Jjigae / Ssamjang base
Trivia
[Difference] Japanese Miso is added at the end. Doenjang must be 'boiled vigorously' to mellow its funk and extract richness.
Eating tips & etiquette
[Unique Eating] Spoon Doenjang Jjigae heavily over rice. Dipping raw green chilies directly into this paste is a classic older men's snack.
Allergen
Soy