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Korean-style serving of Fermented soybean paste

된장 · Fermented soybean paste

Fermented soybean paste

된장

What exactly is it?

Doenjang is a salty fermented soybean paste, ranging from coarse and chunky to smooth. It seasons soups and stews and can be served with vegetables for dipping. A tub of paste and a bowl of doenjang jjigae are different things.

Main ingredients

Fermented soybean blocks, salt and water; grains may be added depending on production

Ordering and serving

When buying a jar, distinguish plain cooking paste from a ready-seasoned dipping paste. Grain ingredients, including wheat, vary by product.

Origins and changes

Traditional jang-making separates matured soybean blocks and brine into liquid soy sauce and solid soybean paste. Other methods make the paste without first drawing off a separate soy sauce.

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Fermented soybean paste

된장

Main ingredients
Fermented soybean blocks, salt and water; grains may be added depending on production
Flavor and character
Doenjang is a salty fermented soybean paste, ranging from coarse and chunky to smooth. It seasons soups and stews and can be served with vegetables for dipping. A tub of paste and a bowl of doenjang jjigae are different things.
How to eat it
When buying a jar, distinguish plain cooking paste from a ready-seasoned dipping paste. Grain ingredients, including wheat, vary by product.
Read about this dish →

Ssamjang dipping paste

쌈장

Main ingredients
Soybean paste, chili paste, garlic and sesame oil; optional onion, nuts or tofu
Flavor and character
Ssamjang is a thick condiment for rice or meat wrapped in leaves. Soybean paste provides the base, with chili paste, garlic and sesame oil adding flavor. Chopped onion, nuts or tofu can alter both its texture and saltiness.
How to eat it
Start with a small dab inside the wrap. Tuna ssamjang and snail ssamjang contain animal ingredients, even though the base is soybean paste.
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