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Doenjang - Korean classic doenjang (Jaerae Doenjang)[/caption]
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 between Korean Doenjang vs Japanese Miso?
They are somewhat different in color (most of the time) but both are salty, have similar consistency and made of fermented soybeans. Traditional Korean doenjang is made just from soybeans and salt only. Whereas miso has added flour, barley or rice 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!) they are just different in their 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.
The post Know your Doenjang (Korean Soybean Paste)! appeared first on Kimchimari.