Doenjang

Korean fermented soybean paste. Made from meju — dried soybean blocks fermented by wild microbes rather than the controlled koji mold used in Japanese miso. The result is deeper, earthier, and more assertive than miso: similar function, different character.

In cooking, doenjang performs the same role as miso — a fermented glutamate source that amplifies surrounding savory ingredients — but at a higher intensity. One tablespoon in a pasta sauce or braise adds a Korean character; a smaller amount works invisibly, just adding depth. Cook it in fat first to bloom the flavor; never add raw to finished dishes.