Doenjang (Korean Soybean Paste)

Doenjang is a traditional Korean fermented soybean paste that serves as a foundational ingredient in many Korean dishes. Originating from Korea, it has been a staple in Korean cuisine for centuries, prized for its deep umami flavor and rich, savory profile. The paste boasts a complex taste with earthy, salty, and slightly sweet notes, often accompanied by a subtle tanginess from fermentation. Its thick, paste-like texture is smooth yet dense, providing a satisfying mouthfeel. In cooking, doenjang dissolves easily into liquids, creating a robust base for stews and soups, and it contributes a deep savoriness that enhances other flavors. Its fermentation process also allows it to act as a natural preservative, making it a versatile pantry item.

Notes

When selecting doenjang, look for a paste that is smooth and free of visible mold or off-odors. Store it in the refrigerator after opening to maintain freshness; it can last several months when properly sealed. When handling, use a dry spoon to prevent moisture from spoiling the paste. Doenjang is gluten-free, making it suitable for those with gluten sensitivities, but always check the label for additives. Be cautious of its strong flavor, which can dominate if used in excess.

Uses

Make doenjang jjigae (stew)
Marinate tofu or meat
Season kimchi stew
Add depth to soups
Enhance dipping sauces
Flavor stir-fries

Replacements

Miso paste (adjust for saltiness)
Soy sauce mixed with tahini
Tamari with a bit of peanut butter
Fermented bean paste (e.g., tauco)
Worcestershire sauce (for umami)

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