📝 About This Recipe
Doenjang is the soul of Korean cuisine, a rich, deeply savory fermented soybean paste that has been perfected over centuries. Unlike its Japanese cousin miso, Doenjang is unrefined and robust, offering a complex profile of salty, nutty, and earthy notes that deepen with age. This artisanal guide walks you through the transformative journey of turning simple dried soybeans into a versatile, probiotic-rich spread that serves as the foundation for countless Korean stews and sauces.
🥗 Ingredients
The Foundation
- 2 kg Dried yellow soybeans (Baektae) (high quality, non-GMO preferred)
- 6 liters Water (filtered water for soaking and boiling)
The Brine (Jangmul)
- 1.5 kg Coarse Korean sea salt (Cheonilyeom) (aged salt is best to reduce bitterness)
- 8 liters Filtered water (for the fermentation brine)
Fermentation Aromatics
- 5-6 pieces Dried red chili peppers (whole)
- 5-6 pieces Dried jujubes (Korean dates) (optional, for subtle sweetness)
- 2-3 lumps Hardwood charcoal (sterilized/food grade)
- 1 tablespoon Toasted sesame seeds (for topping the jar)
👨🍳 Instructions
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1
Rinse the dried soybeans thoroughly in cold water, discarding any damaged beans or debris. Soak the beans in plenty of filtered water for at least 12-15 hours until they have doubled in size and are plump.
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2
Drain the soaking water and place the beans in a large, heavy-bottomed stockpot. Add 6 liters of fresh filtered water. Bring to a boil over high heat, then reduce to a simmer.
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3
Simmer the beans for 4-5 hours. The beans are ready when they are soft enough to be easily crushed between your thumb and pinky finger, and have turned a deep golden-brown hue.
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4
Drain any excess liquid (save this 'bean tea' for soups!) and mash the hot beans using a heavy mortar and pestle or a meat grinder. You want a coarse texture, not a smooth puree.
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5
Shape the mashed beans into firm blocks called 'Meju.' Traditionally these are bricks about 6x8 inches. Press them firmly to ensure there are no air pockets inside.
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6
Allow the Meju blocks to dry in a cool, well-ventilated area for 1-2 weeks until the exterior is hard. Then, hang them with rice straw in a warm room to ferment for 40-60 days (this develops the wild yeast).
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7
Prepare the brine by dissolving 1.5kg of sea salt into 8 liters of water. Let the brine sit overnight so impurities settle at the bottom; use only the clear liquid on top.
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8
Scrub the fermented Meju blocks with a brush under running water to remove surface mold, then dry them thoroughly in the sun.
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9
Place the cleaned Meju blocks into a large sterilized earthenware jar (Onggi). Pour the clear brine over the blocks until they are completely submerged.
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10
Add the dried chilies, jujubes, and glowing hot charcoal lumps to the brine. The charcoal helps purify the mixture and adds a subtle smoky depth.
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11
Cover the jar with a breathable cloth or a glass lid. Let it sit in a sunny spot for 60-100 days. Open the lid during sunny days to let the 'jang' breathe, and close it at night or during rain.
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12
After the aging period, separate the solids from the liquid. The liquid becomes Ganjang (Korean soy sauce), and the softened solids are the Doenjang.
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13
Mash the solids thoroughly, adding a little of the brine if the paste is too dry. Pack the paste tightly into a smaller sterilized jar, ensuring no air bubbles remain.
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14
Smooth the top of the paste and sprinkle with a thin layer of sea salt to prevent mold. Let it ferment for another 3-6 months before consuming for maximum flavor development.
💡 Chef's Tips
Always use Korean sea salt (Cheonilyeom); standard table salt is too harsh and lacks the mineral complexity required for fermentation. Temperature and airflow are critical; if you don't have an outdoor space, place your jar near a well-ventilated window that receives direct sunlight. If you see white film (kahm yeast) on top, don't panic—simply scrape it off and ensure the surface is well-salted. For a 'quick' version, you can mix store-bought Meju powder with salt water and cooked grains, though the flavor won't be as deep as this traditional method.
🍽️ Serving Suggestions
Whisk into a classic Doenjang-jjigae (Soybean Paste Stew) with tofu, zucchini, and manila clams. Mix with gochujang, garlic, and sesame oil to create Ssamjang, the ultimate dipping sauce for Korean BBQ. Use as a marinade for pork belly or mackerel to neutralize gamey scents and add deep umami. Spread thinly on cucumber slices or green peppers for a healthy, probiotic-rich snack. Pair with a chilled glass of Makgeolli (Korean rice wine) to complement the fermented flavors.