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5 Best Doenjang Substitutes Options

Caught up in a new Kdrama and craving some Korean food? A hearty stew, perhaps? The condiment you need right now is doenjang. Much like miso paste, doenjang is basically fermented soybean paste with a strong umami flavor. But what if you don’t have this in your pantry? Well, I’ve got just the doenjang substitutes you need. These alternatives to doenjang are practically perfect swaps that’ll leave your dishes with an equal, if not more delicious, taste.

What is Doenjang?

Doenjang is a traditional Korean fermented soybean paste that holds a prominent place in Korean cuisine. It’s a thick, rich, and savory condiment with a deep umami flavor, often compared to miso but distinct in taste. Doenjang is widely used in Korean dishes to add depth and complexity, serving as a base for soups, stews, and sauces, and it plays a crucial role in enhancing the overall flavor profile of many traditional Korean recipes.

Crafted through a meticulous fermentation process that combines soybeans with grains like rice or barley and salt, this paste embodies a complex flavor profile ranging from mildly sweet to highly salty, showcasing a deep umami essence. Its thick and chunky texture, often featuring visible soybean particles, contributes to its authenticity.

This paste was primarily fermented in large earthenware pots called onggi and serves as a foundational ingredient in various Korean dishes, including the renowned Doenjang Jjigae, a classic soybean paste stew. Beyond soups and stews, doenjang finds application in marinades, dipping sauces, and as a flavor enhancer, making it a cherished and culturally significant component in Korean culinary traditions.

How to make Doenjang

Doenjang can be made entirely from scratch. Soybeans, salt or cheonil yeom (Korean solar sea salt), water, dried chili peppers, dried jujubes, and ju jeong (extracted alcohol) are the ingredients you’ll need to gather. However, the method of creating it is labor-and time-intensive, not to mention its strong smell will overpower wherever you make it.

To make Doenjang, the traditional Korean fermented soybean paste, start by combining soybeans with grains like rice or barley, along with salt, creating a mixture that undergoes a meticulous fermentation process.

This process can take 6 months or longer to salt-ferment cooked soybeans. A longer fermentation period will lend more umami taste, as well as a small increase in both the sweet and bitter undertones. If you do decide to go ahead and make it, you should preserve your paste in the fridge afterward.

How to Use Doenjang

This delicious paste can be used in hundreds of dishes, but I’ve pulled together some of the most iconic dishes you’ll wanna try out as well:

Doenjang Jjigae (Soybean Paste Stew): The most iconic use of doenjang is in making Doenjang Jjigae. Create a hearty stew by combining doenjang with water or broth, adding tofu, vegetables, and sometimes meat or seafood. Simmer until the flavors meld, resulting in a rich and satisfying dish.

Marinades: Utilize doenjang as a key ingredient in marinades for meats such as beef, pork, or chicken. Combine it with garlic, dark soy sauce, sesame oil, and a touch of sugar to create a flavorful marinade, imparting a uniquely Korean taste to grilled or stir-fried dishes.

Dipping Sauce: Mix doenjang with light soy sauce, sesame oil, and perhaps a bit of sugar to create a delightful dipping sauce. This sauce pairs well with grilled meats, vegetables, or dumplings, offering a savory and slightly sweet accompaniment.

Bibimbap Sauce: Enhance the sauce for bibimbap by incorporating doenjang along with gochujang (Korean red chili paste), sesame oil, and a hint of sugar. This flavorful combination adds complexity to the classic Korean mixed rice dish.

Stir-Fries and Noodle Dishes: Elevate the umami in stir-fries or noodle dishes by adding a spoonful of doenjang. It complements a variety of ingredients, including vegetables, tofu, and noodles, infusing the dish with a distinctive Korean flavor.

Vegetable Side Dishes: Use doenjang as a seasoning for sautéed or blanched vegetables. Toss vegetables in a mixture of doenjang, garlic, and sesame oil for a quick and tasty side dish that highlights the paste’s savory notes.

Soup Enhancer: Stir doenjang into clear broths or lighter soups to intensify the flavor. Whether in vegetable or seafood-based soups, doenjang contributes depth and richness to the broth.

doenjang stew

Where to Buy Doenjang

Doenjang is also readily accessible in major supermarkets (head towards the International or Asian section) and specialty Asian groceries due to the increasing interest in Korean cuisine. It’s much wiser and far simpler to buy tubs of the ready-made condiment than to make it yourself. But the array of doenjang pastes is so vast that it’s difficult to pick the best one to suit your needs.

But look closely and you will find a basic doenjang that is good for anything, pre-seasoned ones designed for jjigaes (stews), and seasoned ones that are already prepared to substitute for ssamjang.

How to Store Doenjang

Store Doenjang in an airtight container in the refrigerator to maintain its freshness and prevent moisture absorption. The color varies between each because various manufacturers employ different ingredients.

If you’ve stored doenjang in your fridge for a long time and the top has turned black (but not moldy), it could just be oxidized, meaning it’s been exposed to oxygen for an extended period. If it bears a resemblance to the doenjang you had initially, simply stir it well and proceed with your recipe. 

5 Best Doenjang Substitutes

Miso Paste

Both miso and doenjang are made from fermented soybeans + salt. This Japanese fermented soybean paste incorporates a koji starter to rice along with the soybeans, producing an overall much sweeter taste. When using in your cooking as a replacement for doenjang, start with a half portion of miso for the amount of doenjang called for then adjust the flavor accordingly.

Gochujang

Gochujang is a popular Korean condiment. This fermented spicy red chili pepper paste can be used as a spicier version of doenjang, as they have a similar base. If you don’t mind the heat, then this is a great direct replacement for the condiment. Use a 1:1 ratio for marinades, dipping sauces, and stews.

Kangjang

These is an Asian sauce that’ll fit perfectly as an alternative to doenjang. Kangjang or Gangjang (Korean soy sauce) and doenjang are basically the same things. They are literally made from the same “brick;” The only difference is in their processing and water content. In both cases the soybeans are fermented, and the liquid and solid parts, kangjang and doenjang from meju bricks, are separated.

Use this dwenjang substitute when making soups and stews, where a bit of extra moisture makes no difference. If you’re looking to add flavors from your favorite brand, check the ingredients list and just add the missing components to the dish you’re cooking. 

doubanjiang (spicy bean sauce)

Doubanjiang

Much like doenjang, doubanjiang is made from fermented soybeans that have a slightly salty, sour, sweet, and bitter umami taste. The two condiments are very similar, only doubanjiang is often fermented for longer and is a bit less common. This processing difference results in a stronger-tasting flavor from this Chinese fermented chili bean paste. Look for a mild version, as it will be closer to doenjang in flavor, while the spicier version is more like gochujang.

Tianmian sauce

Tian Mian sauce is a thick, brown, Chinese sweet bean paste made from wheat flour, sugar, and salt. Both a seasoning and condiment, this works as a great substitute for doenjang. Use it in equal proportions as a replacement for doenjang for stir-fries, marinades, noodle dishes, soups, stews, and even as a dipping sauce.

FAQs

What is the Difference Between Doenjang and Gochujang?

Doenjang is a fermented soybean paste that’s salty and earthy in flavor. It is often used as a base for soups and stews, like doenjang jjigae. Gochujang is a fermented chili paste that is sweet, spicy, and savory.

What is Doenjang Jjigae?

Doenjang Jjigae is a classic Korean stew made with Doenjang, the traditional fermented soybean paste. This hearty and comforting dish typically includes a combination of vegetables, tofu, and sometimes meat or seafood.

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