What Is Doenjang? Korea’s Fermented Flavor Bomb

Doenjang (된장) is a rich, savory fermented soybean paste that’s been a cornerstone of Korean cuisine for centuries. Made by aging crushed soybeans and brine for months—sometimes even years—doenjang develops a deep umami flavor that’s bold, earthy, and slightly salty. It’s the base of iconic dishes like doenjang jjigae (soybean paste stew) and a foundational ingredient in sauces like ssamjang.

Doenjang (된장) is a rich, savory fermented soybean paste

 

How Is Doenjang Made?

Traditional doenjang is made by fermenting blocks of dried soybean mash called meju. These blocks are usually tied with rice straw and hung to dry before being submerged in saltwater brine. Over several months, natural bacteria and enzymes break down the soybeans, creating a pungent, flavorful paste full of beneficial probiotics.

Traditional doenjang is made by meju.

In traditional Korean homes, doenjang is fermented in large earthenware jars called onggi, placed outdoors to breathe with the seasons. These breathable clay pots help regulate moisture and temperature naturally, creating the perfect environment for slow fermentation. Sunlight, wind, and even snow all contribute to the development of doenjang’s deep and complex flavor.

Doenjang is fermented in large earthenware jars called onggi. [ⓒPhoto Korea - Park Eun Kyoung]

What Does Doenjang Taste Like?

Unlike miso, its Japanese cousin, doenjang has a chunkier texture and a more assertive flavor. It’s saltier, funkier, and loaded with umami—more like blue cheese than cream cheese, if we had to compare. Some say it’s an acquired taste, but once you fall for it, there’s no turning back.

 

How Do Koreans Use Doenjang?

Doenjang is most famously used in doenjang jjigae, a hearty stew with tofu, vegetables, and sometimes beef or clams. But it’s also used in:

• Ssamjang: a dipping sauce combining doenjang with gochujang, garlic, and sesame oil
• Marinades: for fish or pork to add deep flavor
• Soups & broths: as a seasoning base for added umami

It’s like Korea’s version of bouillon—but with character and fermentation.

 

You can use doenjang to make jjigae, mix ssamjang, or marinate pork and fish for deep umami flavor.

 

Doenjang vs. Miso: What's the Difference?

Both are fermented soybean pastes, but they’re quite different. Miso is smoother, sweeter, and milder, while doenjang is stronger, saltier, and funkier. If miso is mellow jazz, doenjang is a bold rock anthem.

Korean Doenjang vs. Japanese Miso

 

Is Doenjang Healthy?

Absolutely. Doenjang is packed with protein, fiber, and beneficial bacteria. Thanks to the fermentation process, it may aid digestion and support gut health. Just watch the sodium if you're sensitive to salt.

Doenjang is packed with protein, fiber, and beneficial bacteria

 

Where to Buy or How to Make Doenjang

Doenjang is widely available at Korean grocery stores, typically sold in brown plastic tubs. Look for trusted brands like CJ or Chung Jung One.

Doenjang is widely available at Korean grocery stores

 

If you’re feeling adventurous, you can even try making it at home the traditional way using fermented soybean blocks called meju. Just be prepared—it’s a slow process that requires patience and some fermentation know-how.

That said, modern home cooks have a shortcut. Many Korean markets now sell fermented soybean powder, or meju-garu, which makes homemade doenjang much more approachable. It shortens the fermentation time and simplifies the process, while still delivering the deep, savory flavor doenjang is known for.

Fermented soybean powder - meju-garu

Final Thoughts

Doenjang isn’t just an ingredient—it’s a flavor legacy passed down through generations. It’s bold, unapologetic, and utterly Korean. Whether you’re simmering a stew or blending a sauce, this fermented paste brings depth and soul to any dish. If you’ve only tasted miso, it’s time to level up.