Doenjang

Doenjang soybean paste is one of the essential elements in South Korean cuisine. Traditionally, it is made with fermented meju (large blocks of boiled soybeans) that are covered in brine and are then soaked in traditional onggi vessels.

The process results in the production of a coarse soybean paste, while the brine is further aged to become Korean-style soy sauce (ganjang). Doenjang is used to provide depth and a more complex flavor profile in many Korean soups and stews, as well as in marinades and the popular ssamjang sauce.