What Is Doenjang? The Soulful, Funky, Salty Heart of Korean Cooking

TL;DR:

Learn what doenjang is, how it’s made, and how to use this salty, funky Korean soybean paste to add deep flavor to soups, stews, and banchan

Before gochujang became the global hot sauce darling, and before ssamjang found its way into BBQ night, there was doenjang—the original, the earthy, the unapologetically funky backbone of Korean flavor.

If gochujang is bold and fiery, doenjang is deep and grounding. It’s not trying to impress you with sweetness or heat. It’s not flashy. But it gets under your skin—in the best possible way.

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What Exactly Is Doenjang?

Let’s start with the basics: Doenjang (된장) is a traditional Korean fermented soybean paste. It’s made by drying and aging meju (bricks of mashed soybeans) in saltwater until it breaks down into two things: a rich, chunky paste (doenjang) and a fermented liquid (ganjang, or Korean soy sauce).

Simple ingredients. Wildly complex outcome.

There’s no sugar. No additives. Just soybeans, salt, and a whole lot of time.

It’s Not Mild. And That’s a Good Thing.

We’re not gonna lie—doenjang has a presence. It’s strong. It’s salty. It smells like it’s been through some things—and it has.

It’s often described as “pungent,” “funky,” or “like miso but deeper, with an attitude." But when you use it in cooking, that funk transforms. It mellows into something rich and savory and grounding. It makes your food feel like it’s been simmering for hours—even if it hasn’t.

That’s the magic.

Chung Jung One O'Food Mild Doenjang (Original Soybean Paste) 1.1 LB (500g)

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How Koreans Actually Use It

Doenjang isn’t an occasional sauce. It’s not “optional.” It’s the base note.

You’ll find it in:

• Doenjang-jjigae 된장찌개(soybean paste stew): A bubbling pot of comfort with tofu, mushrooms, squash, sometimes clams or beef.

• Ssamjang 쌈장: That thick dip you smear on lettuce wraps? A mix of doenjang + gochujang + garlic + sesame oil. Total flavor bomb.

• Namul 나물: Seasoned vegetables with a spoon of doenjang for earthy depth.

• Soups, marinades, and rice bowls—doenjang adds a fermented edge that ties it all together.

In Korean homes, it’s not even a question of if you have doenjang in the fridge. It’s how many tubs.

Miko Shiro Miso Green 17.6 OZ (500g)

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Doenjang vs. Miso

Let’s clear this up. People often assume doenjang and miso are the same thing. They're cousins at best.

Doenjang vs Miso

The Real Flavor of Home

In Korea, doenjang is more than just a pantry staple. It’s emotional. It smells like grandma’s kitchen. It tastes like late-night jjigae after a long day. It reminds people of childhood, of tradition, of slowing down.

You can walk into a Korean household and tell if someone’s been cooking doenjang-jjigae just by the way the air hugs your clothes.

It’s comforting. But it’s also loud. It insists on being noticed—and respected.

Even younger generations who mostly eat takeout still feel something when they taste that first bite of doenjang stew. Because it doesn’t just feed you—it grounds you.

CJ Haechandle Doenjang (Soybean Paste) 1.1 LB (500g)

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Not Korean? That’s Okay. You Still Need It.

You don’t need to have grown up with doenjang to fall for it. All you need is a willingness to try something bold. Something a little funky. Something real.

Here’s how to ease into it:

• Start with a teaspoon in soup or stew.

• Mix it into sauces with garlic, sesame oil, and gochujang.

• Try making your own ssamjang—it’s a game-changer for grilled meats or veggie wraps.

• Use it in a marinade to add depth and savoriness.

You’ll quickly find that it sneaks its way into everything you cook.

Why We Love It at MyfreshDash

At MyfreshDash, we believe doenjang is the unsung hero of Korean food. Gochujang gets all the headlines, but doenjang is the one holding it all together—quietly, confidently.

It’s the secret weapon in so many recipes. It’s the soul of countless stews. It’s the smell that tells you something good is about to happen in the kitchen.

And we’re proud to carry authentic, Korean-made doenjang that tastes like the real thing—because it is the real thing.

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Recommended from MyFreshDash

• What is gochujang? — compare the sweet-spicy cousin.

• What is ssamjang? — everyday table sauce built on doenjang.

• Seaweed soup (miyeokguk) — light, comforting soup to pair with rice.

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FAQ: What Is Doenjang – The Soulful, Funky, Salty Heart of Korean Cooking

1. What is doenjang, exactly?

Doenjang is a traditional Korean fermented soybean paste made from soybeans and brine that have been aged and concentrated over time. The result is a thick, brown paste with a deep, salty, earthy flavor that forms the backbone of many everyday Korean dishes.

2. What does doenjang taste like?

Doenjang is salty, savory, and full of funky, earthy umami. It has more attitude than many milder pastes, with a flavor that can be nutty, slightly bitter, and pleasantly sharp. When it is cooked in soup or sauce, it mellows into a warm, satisfying, “soul food” kind of taste.

3. How is doenjang different from miso or gochujang?

Doenjang is closest to miso but usually stronger, chunkier, and more rustic, with bigger pieces of soybean and a bolder fermented punch. Gochujang, on the other hand, is a chili paste that is spicy and slightly sweet, while doenjang contains no chili and focuses purely on salty, fermented soybean depth.

4. What Korean dishes commonly use doenjang?

Doenjang is used in soybean paste stew, simple clear soups with vegetables and tofu, dipping sauces for raw vegetables and grilled meat, and as a seasoning base in braises and marinades. It is one of the basic flavors that shows up on Korean tables week after week.

5. Is doenjang healthy?

Doenjang is made from fermented soybeans, so it typically contains protein, minerals, and beneficial fermentation byproducts. Many people enjoy it as part of a balanced diet, especially in soups with vegetables and tofu. It is also quite salty, so a little goes a long way.

6. How should I store doenjang, and how long does it last?

Doenjang should be kept tightly covered in the refrigerator after opening. Because it is fermented and salty, it usually keeps for a long time, often several months or more. Using a clean spoon each time and keeping the surface level helps maintain its quality.

7. What are some easy ways to start cooking with doenjang at home?

You can whisk a spoonful of doenjang into hot water or broth with garlic, green onion, and vegetables to make a simple soup. Stir a bit into stir-fries, stews, or marinades for deeper flavor, or mix it with sesame oil, garlic, and a touch of sweetness to make a quick dipping sauce for vegetables or grilled meat.