Know your Doenjang (Korean Soybean Paste)! (2022)

Know your Doenjang (Korean Soybean Paste)! (1)
Know your Doenjang (Korean Soybean Paste)! (2)

What is Doenjang?

Doenjang (Korean Soybean Paste – pronounced DEN-jahng) is a twin sister to Gochujang that is not spicy and lot more complex in flavor. Probably much less known than Gochujang outside of Korea. But in my opinion, it is one of the most amazing seasoning ingredient in Korean cuisine. Doenjang (된장) is fermented Korean soybean paste that is made by fermenting cooked soybeans with salt for 6 months or more.

Making doenjang requires a lot more work and time than gochujang but you also get a huge depth of umami flavor in return. It also tastes a little sour and salty in addition to its amazing umami flavor.

What is the difference betweenKorean Doenjang vs Japanese Miso?

They are both made from fermented soybeans and salt. But they have different colors, different ingredients and different flavors. Traditional Korean doenjang is made just from soybeans and salt only. Miso usually is made by adding koji starter to rice in addition to soybeans which produces a sweeter taste. In terms of flavor, I would say the difference in flavor is like comparing American Cheese and blue cheese or parmesan cheese. Miso is milder, smoother and sweeter. Korean Doenjang is stronger, sharper, deeper and more complex in its flavor profile. I am not saying one is better than the other (I love miso too!) they are just different in flavors and their place in cooking.

What do the different names of Doenjang mean on the labels?

I know many who can’t read Korean are probably frustrated that it is hard to tell what the difference is among all the different kinds just by reading their English names. I just came back from a Korean grocery store and realized that the English descriptions are quite confusing and there’s absolutely no consistency. Sorry about this folks…

Categories of Doenjang (Korean SoyBean Pastes)

“Seasoned Deonjang” – this is one word that seems to be somewhat consistently used. But in fact, it can actually be one of two things.

(Video) 4 New Ways to Enjoy Doenjang, Korean Soybean Paste!

  • Ssamjang (쌈장) – for lettuce wraps (sssam) with BBQ meats. It is made by mixing gochujang with Doenjang and aromatics. My recipe here.
  • Yangnyeom Doenjang (양념된장) – for stews/jjigae with added flavor enhancers such as onion, garlic, kelp, mushrooms and/or dried anchovies. Good to have if you want to make your jjigae quickly without the fuss. But beware that some may have MSG. There are some good ones that you can buy without MSG which you can use for stews.My favorite brand to buy in US is Yangpyeong Gang Doenjang (양평강된장). But if you have a good basic doenjang, then you won’t need this.

“Classic/Traditional/Original Doenjang” – this is usually one of two kinds. Doenjang made using more modern fastfactory methods (Gyerang-sik 개량식) and then the Traditional (Jaerae-sik 재래식) made using slow traditional methods.

More formally, Korean soybean pastes can be divided into three major groups based on the process. *This is purely my categorization. As you can tell, this took some research and thinking on my part.

  1. Traditional slowmethods (6 months+) : Jaerae (재래)/Jaeraesik (재래식)/ Jeontong (전통)/Jip (집)+ Doenjang (된장): These soybean pastes are made by first allowing meju blocks to ferment in brine for couple months to produce a black liquid which we isKorean Gukganjang soy sauce. The soy sauce liquid is then drained away and the remaining dark brown meju solids are mixed with salt and chili powder. This mixture is left to ferment for another 2 -3 months (minimum). This is the classic/traditional kind that our moms made every year and every household had this as the most basic Korean soybean paste.
    • FYI, ‘Jip’ = ‘houseand ‘Jaerae’ =’Jeontong’ = ‘traditional’and ‘Jaeraesik’ = ‘traditional style’. So look for these words. Also called Hansik Doenjang sometimes.
  2. Traditional fast methods (1-2 months+): Tojang (토장): Meju blocks are first crushed and then salt is added directly and left to ferment. This skips the step of fermenting in brine and thus the production of soy sauce which shortens the time and is also known to have more flavor since nothing is taken away. There are many local variations to this group of doenjang (Makjang 막장, Jeupjang 즙장..) where different ingredients such as barley, garlic, rice are added for flavor.
  3. Modern factory methods:Gyerangsik Doenjang(개량식된장) : Instead of allowing soybeans to ferment naturally, a koji starter is first grown in starches like rice, barely or wheat. Koji is then mixed with cooked soybeans and salt and left to ferment. Then ground up for smoothness. This style of fermentation process produces more sugars and so you end up with a sweeter, smoother tasting doenjang. Most commercial doenjang belongs to this category unless it is explicitly stated as ‘Jarae/Jaraesik’ or otherwise.

Here is a sample variety that I grabbed out of my fridge – some lighter, some darker.

Know your Doenjang (Korean Soybean Paste)! (3)

Why do Doenjang have different colors? Why do they become black?

Doenjang becomes black when it is exposed to oxygen. Generally, the longer the fermentation, the darker the color. But sometimes it is also due to ingredients used. The top layer always become black but when you turn it over and mix the black part back in, the color will change back to brown because it is no longer exposed to air. So it is perfectly fine to eat Doenjang that has become darker. Traditional Jarae Doenjang with proper amount of salt will never go bad. It can, however, become too dry in which case it is not the best tasting.

If you see in my picture above, there are 4 different kinds – of different colors and age:

(Video) Miso vs soybean paste (doenjang) 3 odd ways to tell the difference

Left to Right:

  • Tojang by Ddlean (뜰안에 된장) – This is the doenjang I made in a class in Korea in 2015. It is the one made by skipping the soy sauce process and also adding barley. (Method 2) Soybean, barley, salt, chili powder.
  • Jeonteong Doenjang by Jookjangyeon (죽장연)– Chef Hooni Kim uses this doenjang in his michelin star Hanjan restaurant in NY. The one I have was made in 2012 so it is now in it’s 4th year. Wonderfully deep in flavor, also more condense and saltier than more common store brands. (Method 1). Soybean 96%, Salt 4% – GF
  • Jaerae Doenjang by NongHyup (농협) – NongHyup is Korea’s National Agricultural Cooperative Federation and their brands NH are available now in some large Korean grocery stores in the US. (Method 1). Soybean, Wheat, Salt
  • Gang Doenjang by Yangpyeong (양평) – This is a seasoned doenjang that I buy from my local store. Soybean, wheat, salt, garlic, onion, ginger, chili powder, green onions, green peppers, dried anchovy, dried kelp. Great of Jjigae!

What should I look for when buying Doenjang?

I know the chances of you making this wonderful seasoning paste will be pretty slim. Even I have not yet attempted that but someday.. someday… So then this is probably the question that most of you have.

Traditional ingredients will have:

  • Soybeans
  • Korean Solar Sea Salt (천일염 Cheonil yeom)
  • Water
  • Dried chili peppers (these are removed with liquid soy sauce)
  • Dried Jujubes (these are removed with liquid soy sauce)

Your store bought Doenjang will probably have at least:

  1. Soybeans (대두 Daedu)
  2. Salt (소금) or Solar Sea Salt (천일염 Cheonil yeom)
  3. Water or Purified Water (정제수 Jungjaesu)
  4. Extracted Alcohol (주정 Jujeong)

And if it’s made using Factory Method, it will likely will have following:

(Video) Korean soybean paste stew (Doenjang-jjigae: 된장찌개)

  1. Koji starter (국 Jonguk) –Koji fungus is a species of molds classified under the Aspergillus genus.
  2. Wheat (소두 Sodu) or some other Grain – avoid this if you want gluten free

If made traditionally using method 1, it should be gluten free. So basically, the most authentic, traditional soybean pastes are gluten free.

Best Classic Unseasoned Doenjang to buy?

Both Jookjangyeon and NH brand’s are some of the best authentic tasting pastes with the most complex umami flavors. But these are not very easily available in the US. So during my recent trip to the store, I looked through a lot of soybean pastes and found these two to have the best set of authentic ingredients and good flavor.

Know your Doenjang (Korean Soybean Paste)! (4)

LEFT: Baekil Doenjang (백일된장) = ‘100 days soybean paste’ by Sempio. Sempiohas been making Ganjang and Doenjang for over 70 years and so they know something about making them. 🙂 No.. I am not paid to say this. I wish!! hahaha..They recently came out with this new product where they say they have fermented the soybeans for 100 days using the traditional slow method. It has great deep umami flavor and is made with just 5 ingredients: water, soybean, salt, alcohol, koji starter. I’m so happy they have this and it’s Gluten Free~!

RIGHT: Jaerae Doenjangby Jayone.Jayone is relatively new to this area and I was happy to see this even in our local regular grocery store. No specific details could be found but the word Jaerae and the ingredients list seem to point to more traditionally made paste. Ingredients: Non GMO Soybean powder, Non GMO Soybean, Wheat flour, water, salt, alcohol. As you can tell from the color, this is a much younger paste with a simpler and smoother taste that’s similar to miso but you may like this better if you are not used to the real strong taste of the authentic kind.

More Pre-Seasoned Doenjang for Stews (updated 5/30/2020)

If you make a lot of stews or soups, I’ve found these pastes in recently that are also great to have because it already has a lot of flavors added. ALLERGEN NOTE – these may contain wheat, fish, shellfish or flavor enhancers.

(Video) Doenjang jjigae 된장찌개 (Soybean Paste Stew with Pork and Vegetables)

Know your Doenjang (Korean Soybean Paste)! (5)

LEFT: Sempio Tojang (토장) – although the name Tojang is used to refer to soybean pastes made using the Classic Fast method (#2 method of 1 to 2 month fermentation), this one by Sempio comes pre-seasoned with seafood seasoning, cuttlefish powder, kelp extract, sugar, onion, garlic and more.

RIGHT: CJ’s Dadam (다담) – this one has become very popular among Koreans recently and has Kelp, Anchovy, Clam extracts, corn syrup, sugar, egg, milk, crab, shrimp and flavor enhancers. If you don’t mind some flavor enhancers, this one does instantly make your stew taste so much better. I don’t use it often but sometimes if I’m lazy or don’t have good stock ingredients, I will use it.

What are the health benefits of Doenjang?

Korean fermented soybean paste has been found to have great health benefits such as anticancer, antimetastatic, and antigenotoxic effects. Here are some actual research:

  1. Longer fermentation of Doenjang improves its anticancer, antimetastatic properties.
  2. Research that shows Antigenotoxic effects of Korean fermented soybean paste.FYI, antigenotoxic means it counters genotoxicitywhich “describes the property of chemical agents that damages the genetic information within a cell causingmutations, which may lead to cancer.” (Wikipedia)

However, due to the high salt content, one should be careful about consuming large amounts of it.

Well, whew – that was a lot of work but hopefully it was worth it!And hope you make some wonderful Doenjang Jjigae this weekend!

(Video) Korean Soybean Paste Stew (Doenjang-jjigae: 된장찌개) - Easy Soybean Paste Stew

XOXO

JinJoo

FAQs

What is doenjang paste used for? ›

Soybean Paste Stew (Doenjang Jjigae)

The Doenjang serves as a great foundation to any ingredients you throw into the stew – vegetables, seafood like shrimp, shellfish and even squids, mushrooms, beef and more. Koreans love to pair it with BBQ and jeon. Savor the taste and aroma!

What is Korean soybean paste used for? ›

Soybean paste is usually used as the main seasoning ingredients for soup, stew and "Ssamjang"(dipping sauce for lettuce wrap), but also can be used to season blanched vegetables such as spinach. However, it is recommended not to consume too much since it is highly composed of sodium.

Is doenjang the same as soybean paste? ›

Doenjang (된장; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish.

Is doenjang better than miso? ›

Doenjang has a much saltier, funkier flavor than miso so should be used in smaller quantities when substituting it for miso. By the same token, miso has a gentler, smoother quality that makes it a better choice for a dish like traditional miso soup.

How healthy is doenjang? ›

Doenjang made from soybean and salt is traditionally used as both a condiment and has been used as a portion of health food that has anti-obesity, anti-diabetic, anti-cancer, and anti-inflammatory activities. Doenjang has ACE inhibitory effects that can help prevent increased blood pressure [24,25].

How do you cook with doenjang? ›

4 New Ways to Enjoy Doenjang, Korean Soybean Paste! - YouTube

Do you need to refrigerate doenjang? ›

Keep your container in the fridge, the same way you would with miso. Most commercial brands will keep for about a year. This doenjang-based ssam sauce just might become your new favorite condiment.

Do you need to refrigerate soybean paste? ›

The fridge is the best place because miso retains quality best at low temperatures. However, the pantry or even room temperature in many cases are a-okay for prolonged storage as well. If the label doesn't urge you to refrigerate the paste after opening, feel free to keep it in the pantry.

How do you eat Korean bean paste? ›

Similar to hot pepper paste (Gochujiang), fermented soybean paste is a very thick and concentrated condiment. It can be added to stir-fries, stews, and soups for adding savory flavor. A few tablespoons' worth usually goes a long way.

Does Doenjang have probiotics? ›

Added bonus for the fact that it's chock-full of vitamins and minerals from the fresh vegetables, with the added, gut-healthy benefits of probiotics due to the fermentation of Korean soybean paste. Doenjang jjigae isn't the only Korean dish that makes ample use of fermentation.

Does Doenjang expire? ›

How Long Does Doenjang Last? Traditional doenjang can stay safe to eat indefinitely as long as it's stored properly (we suggest a traditional clay jar.) If it's from the store and was prepared in a factory, it's safe to assume it will start to discolor or lose texture quality and flavor in about 4 months.

Does Doenjang have protein? ›

Soybean Paste Doenjang (1 tbsp) contains 5g total carbs, 5g net carbs, 0.5g fat, 3g protein, and 35 calories.

Is doenjang spicy? ›

Doenjang (Korean Soybean Paste – pronounced DEN-jahng) is a twin sister to Gochujang that is not spicy and lot more complex in flavor. Probably much less known than Gochujang outside of Korea. But in my opinion, it is one of the most amazing seasoning ingredient in Korean cuisine.

How do you make ramen with doenjang? ›

[korean food] doenjang ramen (soybean paste)
  1. Onions, peppers and slice diagonally.
  2. Put in a pan and fry the spice paste ingredients. Please roasted spices not burn.
  3. Water, boil and put the geonsaewoo.
  4. Minced garlic, cotton, if released into the soup and simmer gives 1/3 volume.

How long is soybean paste good for? ›

Without contamination, refrigerated soybean paste can last for years, but both the flavor and color change over time. When unrefrigerated, don't expect anything more than a few weeks to two months at the most.

Is doenjang high in sodium? ›

While doenjang jjigae is not very high in sodium, it does contribute to your daily intake 3. A 1-cup serving contains 192 milligrams of sodium. Daily sodium intake should be limited to 1,500 to 2,300 milligrams a day.

Does doenjang have sugar? ›

contains 50 calories per 30 g serving. This serving contains 1 g of fat, 4 g of protein and 6 g of carbohydrate. The latter is 2.4 g sugar and 0.2 g of dietary fiber, the rest is complex carbohydrate.

Is Doenjang Jjigae good for weight loss? ›

Doenjang jjigae or soup

The tofu stew is low in calories and fat while also rich in essential nutrients including calcium and potassium. A 1-cup serving of the stew contains just about 90 calories. Considering that this food also has a high filling effect, you get filled up easily while eating less calories.

Can I use doenjang instead of gochujang? ›

While gochujang's primary flavor profile is dominated by red chile peppers, doenjang pushes fermented soybeans to center stage. Both pastes are thick and hearty, especially when gochujang also contains soybean paste, but doenjang is more forgiving.

Is miso and soybean paste the same? ›

Miso is produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients,” says Nick Kim, chef and partner of omakase restaurant Shuko. The result is a paste that is high in both protein and vitamins, and packs a ton of flavor.

Can I substitute doenjang for miso? ›

Keep in mind that there are a few differences between red, white, and mixed miso, and you should use red miso if you want to substitute Doenjang. The taste might be slightly sweeter so you will have to adjust other ingredients.

How long does Korean paste last in the fridge? ›

How Long Does Gochujang Last? The good thing about this condiment is that it's going to last you for a while. It can last up to 2 years when properly sealed in a refrigerator.

Can you freeze Korean soybean paste? ›

Spoon just enough paste into each and freeze them. Once frozen, pop them in a ziploc bag and keep them without worries of spoilage. Thaw some out in the fridge the night before, and you can have Korean ingredients at hand even when you only feel like cooking with it occasionally.

Is expired miso safe to eat? ›

Miso comes with either “best before” or “best by” date printed on the package. This date is an indicator of quality rather than a safety date. It means that miso can be consumed beyond this date with expected changes in quality, as long as it doesn't show any signs of spoilage.

Does miso paste go bad after opening? ›

Opened: Generally, the Miso paste will keep its color and taste three months after opening. It must remain at room temperature to ensure this happens. You can continue to use the product a year after best by date. Unless the package urges you to refrigerate, you can keep it in the pantry.

How long does miso paste last after opening? ›

So, how long can I keep miso? Miso is a “preservative food,” that can be kept for a long period of time due to its salt content. If kept in your refrigerator, miso itself does not go bad. In terms of the quality of the taste, miso should remain relatively consistent for up to one year.

What does Doenjang Jjigae taste like? ›

Doenjang Jjigae, is a hearty Korean stew loaded with vegetables, mushrooms and garlic and redolent of garlic. Seasoned with a fermented bean paste, it has an earthy funk that gives the soup a marvelous earthy flavor.

How long does Doenjang Jjigae last in the fridge? ›

The stew can be stored in the refrigerator for up to 4 days, then reheated when ready to serve.

Is gochujang spicy? ›

What Is Gochujang? Gochujang is a bright red chili paste similar to gochugaru, the Korean chili powder—both come from the taeyangcho pepper but undergo entirely different production processes. Gochujang is a thick, fermented condiment that's spicy, sweet, and often appears in Korean cooking.

Is doenjang a girlfriend? ›

Q-Rapha Premium Doenjang (Korean Soybean Paste) is an authentic premium quality, gluten-free, naturally aged, and fermented. It's 100% All-Natural, Gluten-Free, Non-GMO soy paste.

Is Korean soybean paste soup healthy? ›

Doenjang Jjigae, also known as Korean bean paste soup is such a healthy, nutritious, spicy, tasty and comforting dish.

Is soybean paste soup healthy? ›

It's a definite go-to if you're craving comfort food with little prep time. Doenjang jjigae (된장찌개) is made with a fermented soy bean paste called doenjang (된장). This paste is one of the staple condiments found in almost every Korean household. It is healthy and rich in minerals, vitamins, and gut-healthy probiotics.

Is doenjang the same as miso paste? ›

Is doenjang the same as miso? While both and made with from the same ingredients, namely fermented soybeans and salt, they are different in many ways, specifically in taste! In Korea, doenjang is traditionally made with purely soybeans and salt.

Is doenjang same as natto? ›

The Koreans have a number of different soybean ferments that are also bacillus-based, but the most common one is doenjang, which is more or less natto, although the method of fermentation makes a product that doesn't have the sticky, gooey aspect natto does because it's a dried-down paste.

Is miso Korean or Japanese? ›

Miso (みそ or 味噌) is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients.

Is soybean paste salty? ›

Soybean paste normally is salty and may also be spicy. The soybeans may be roasted or aged before being ground to make the paste and various other ingredients such as wheat flour, sugar or hot pepper paste may be incorporated. The conditions of fermentation and microflora used in production also affect the flavor.

What is soybean paste called in Korean? ›

Korean fermented soybean paste, called doenjang (된장), is more than just a seasoning or an essential ingredient in many iconic Korean dishes.

Who invented soybean paste? ›

Originating from China, miso was first introduced to Japan 1,300 years ago by Buddhist priests.At the time, using fermented mixtures of salt, grains and soybeans was a key way to preserve food during warmer months, and this practice formed the backbone to miso-making.

How do you pronounce doenjang? ›

"Doenjangjjigae" (Korean fermented soybean paste stew) - YouTube

What's the difference between doenjang and ssamjang? ›

Ssamjang is basically gochujang and doenjang combined, with some sesame, garlic and other lovely ingredients in between that just make it have that texture that is almost similar to that of a peanut butter.

Are Korean noodles healthy? ›

A health study in US has found that excessive consumption of instant noodles by South Koreans was associated with risks for diabetes, heart disease or stroke. Kim Min-koo has an easy reply to new American research that hits South Korea where it hurts — in the noodles.

What is the difference between Japanese and Korean ramen? ›

Japanese ramen is more subtle in flavour compared to that of Korean ramyun as it has a stronger taste, and is generally spicy. Another difference between the two is that Japanese ramen's broth is made from chicken, seafood, or pork stock whereas Korean ramyun's soup is made from a processed seasoning.

Is ramen Korean or Japanese? ›

Ramen (/ˈrɑːmən/) (拉麺, ラーメン or らーめん, rāmen, IPA: [ɾaꜜːmeɴ]) is a Japanese noodle dish. It consists of Chinese-style wheat noodles (or 中華麺, chūkamen) served in a broth; common flavors are soy sauce and miso, with typical toppings including sliced pork (chāshū), nori (dried seaweed), menma (bamboo shoots), and scallions.

Why does my miso smell like alcohol? ›

Why does my miso smell of alcohol? It's normal for small amounts of alcohol to be formed within a miso, but if you find that the miso is becoming very alcoholic you have too much yeast present. This problem is more prevalent when the miso is stored at a warmer temperature.

Does miso have probiotics? ›

Miso soup is full of probiotics, which contribute to improved gut health. Miso soup contains the probiotic A. oryzae, which can reduce the risk of inflammatory bowel disease and other problems with the digestive system.

Do soybeans expire? ›

Properly stored, dried soybeans beans will generally stay at best quality for about 2 to 3 years at normal room temperature, although they will usually remain safe to use after that. To maximize the shelf life of dried soybeans beans, keep the package tightly closed at all times.

Does doenjang taste like miso? ›

Miso is milder, smoother and sweeter. Korean Doenjang is stronger, sharper, deeper and more complex in its flavor profile. I am not saying one is better than the other (I love miso too!) they are just different in flavors and their place in cooking.

Does doenjang have probiotics? ›

Added bonus for the fact that it's chock-full of vitamins and minerals from the fresh vegetables, with the added, gut-healthy benefits of probiotics due to the fermentation of Korean soybean paste. Doenjang jjigae isn't the only Korean dish that makes ample use of fermentation.

Does doenjang need to be refrigerated? ›

How do you store gochujang, doenjang, and ssamjang? Just like miso paste, the best way to keep your Korean pastes as fresh as possible after opening is to refrigerate it. The cold will slow down the spoilage. If you have resealable bags, you can store it these useful bags so the air that its exposed to is limited.

Can I substitute doenjang for miso? ›

Keep in mind that there are a few differences between red, white, and mixed miso, and you should use red miso if you want to substitute Doenjang. The taste might be slightly sweeter so you will have to adjust other ingredients.

Does doenjang expire? ›

How Long Does Doenjang Last? Traditional doenjang can stay safe to eat indefinitely as long as it's stored properly (we suggest a traditional clay jar.) If it's from the store and was prepared in a factory, it's safe to assume it will start to discolor or lose texture quality and flavor in about 4 months.

How do you make ramen with doenjang? ›

[korean food] doenjang ramen (soybean paste)
  1. Onions, peppers and slice diagonally.
  2. Put in a pan and fry the spice paste ingredients. Please roasted spices not burn.
  3. Water, boil and put the geonsaewoo.
  4. Minced garlic, cotton, if released into the soup and simmer gives 1/3 volume.

What is a substitute for doenjang? ›

1. Miso: Due to its similar flavor and texture, Japanese miso paste is the best substitute for doenjang. Keep in mind that doenjang has a saltier, funkier flavor than miso, so you may need to use additional miso in your recipe or supplement it with salt or soy sauce.

Is doenjang high in sodium? ›

While doenjang jjigae is not very high in sodium, it does contribute to your daily intake 3. A 1-cup serving contains 192 milligrams of sodium. Daily sodium intake should be limited to 1,500 to 2,300 milligrams a day.

Is Doenjang Jjigae good for weight loss? ›

Doenjang jjigae or soup

The tofu stew is low in calories and fat while also rich in essential nutrients including calcium and potassium. A 1-cup serving of the stew contains just about 90 calories. Considering that this food also has a high filling effect, you get filled up easily while eating less calories.

Does doenjang have sugar? ›

contains 50 calories per 30 g serving. This serving contains 1 g of fat, 4 g of protein and 6 g of carbohydrate. The latter is 2.4 g sugar and 0.2 g of dietary fiber, the rest is complex carbohydrate.

Can I use expired Korean soybean paste? ›

Without contamination, refrigerated soybean paste can last for years, but both the flavor and color change over time. When unrefrigerated, don't expect anything more than a few weeks to two months at the most.

How do you pronounce doenjang? ›

"Doenjangjjigae" (Korean fermented soybean paste stew) - YouTube

How long does Korean paste last in the fridge? ›

How Long Does Gochujang Last? The good thing about this condiment is that it's going to last you for a while. It can last up to 2 years when properly sealed in a refrigerator.

What is the difference between miso paste and soybean paste? ›

Miso vs soybean paste (doenjang) 3 odd ways to tell the difference

What does Doenjang Jjigae taste like? ›

Doenjang Jjigae, is a hearty Korean stew loaded with vegetables, mushrooms and garlic and redolent of garlic. Seasoned with a fermented bean paste, it has an earthy funk that gives the soup a marvelous earthy flavor.

Is miso paste and soybean paste the same? ›

Given that soy sauce is made from the same ingredients as miso, it is the most similar in flavor to the Japanese condiment. Miso paste and soy sauce have very similar flavors, but they do not have the same consistency. Nonetheless, soy sauce, as a red miso paste substitute, can enhance a dish's umami flavor.

Videos

1. Korean Restaurant Soybean Paste Soup (된장찌개, DoenJangJjiGae) | Aeri's Kitchen
(Aeri's Kitchen)
2. Doenjang Jjigae (Soybean Paste Stew)
(Love Korean Food)
3. How to make Korean fermented soybean paste (Doenjang: 된장) & soy sauce (Guk-ganjang: 국간장)
(Maangchi)
4. What's the difference between doenjang and miso?
(Kimchi Halfie)
5. Doenjang jjigae (Korean soybean paste stew) 된장찌개
(Asia at Your Home)
6. Korea’s Doenjang
(KBS News)

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Introduction: My name is Otha Schamberger, I am a vast, good, healthy, cheerful, energetic, gorgeous, magnificent person who loves writing and wants to share my knowledge and understanding with you.