Doenjang (paste)

Doenjang is a fermented Korean soybean paste, similar in concept to Japanese miso but generally saltier and more pungent, made from fermented soybean blocks. It is used as a base for soups, stews, and dipping sauces, adding a deep, savoury, fermented flavour central to Korean cooking. Its intensity means it is typically diluted or balanced with other ingredients rather than used alone.

As a paste, this ingredient has no trapped air and packs solidly into a measuring cup, similar to a thick liquid.

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