What Is Doenjang?
Doenjang (pronounced “den-jang”) is a magical little paste, a staple of Korean cuisine that adds great depth to dishes. A sturdier cousin of miso, it’s a thick brown paste made from fermented soybeans and salt. Its aroma can be quite pungent, but, like a good blue cheese, what smells strong often tastes incredible…
Doenjang vs. Miso
Doenjang and miso are quite similar. That’s hardly surprising, since they start with almost the same ingredients. However, they are processed differently, which gives rise to two products that diverge in several ways.
First, doenjang is made exclusively from soybeans, whereas miso can be fermented from rice, barley, or wheat. Second, while you can find white miso (mild), red miso (stronger), and whole grain rice miso, there is essentially just one kind of doenjang, with only subtle flavor variations. Finally – and this is a bit more scientific – the bacteria that drive fermentation differ between miso and doenjang.
How to Cook With Doenjang?
First of all, a quick tip: start slowly. Doenjang has a strong flavor. As with blue cheese, it is best to ease into it by adding only small amounts.
The signature dish made with doenjang is doenjang jigae, a hearty soup. Make a broth with doenjang, then add tofu (or meat for carnivores), potatoes, and vegetables such as squash or onions.
Doenjang also appears in ssamjang, a condiment that often accompanies crisp vegetables in Korean cooking. It pairs well with meat too. For instance, it shines in slow cooked dishes like couscous or chili. One last tip: stir a little into minced meat for meatballs – it will boost the flavor in no time!
Oh, and one handy note: doenjang is said to help filter alcohol toxins, making it a popular hangover remedy. Still, prevention is better than cure – so go easy on the sake the night before!
How to Store Doenjang?
Like miso, store doenjang in a sealed container in the fridge. If kept properly, it will stay fresh for about a year.
