Doenjang || Soybean Paste, 大酱, 大醬, テンジャン, 된장 1

Doenjang is a fermented soybean paste that is a fundamental ingredient in Korean cuisine. It’s a versatile condiment used to flavor a wide range of dishes, from soups and stews to dips and marinades.

How Doenjang is Made:

1. Meju: Soybeans are boiled, cooled, and molded into blocks called meju.
2. Fermentation: Meju is fermented with a specific mold, Aspergillus oryzae, and then aged in a salty brine.
3. Extraction: The fermented meju is broken down and mixed with water to extract the flavorful paste.

Key Characteristics of Doenjang:

• Umami Flavor: Doenjang is rich in umami, a savory taste that enhances the flavor of other ingredients.
• Health Benefits: It’s a good source of protein, fiber, and probiotics.
• Versatility: Doenjang can be used in a variety of dishes, such as doenjang jjigae (soybean paste stew), ssamjang (a dipping sauce), and marinades.

Common Uses of Doenjang:

• Doenjang Jjigae: A hearty stew made with tofu, vegetables, and meat.
• Ssamjang: A dipping sauce made with doenjang, gochujang, and other ingredients.
• Marinades: Doenjang can be used to marinate meats and vegetables.
• Seasoning: It can be used to add flavor to soups, stews, and stir-fries.