📝 About This Recipe
Doenjang is a deeply savory, fermented soybean paste that serves as the foundation of Korean cuisine, offering an earthy complexity and intense umami profile that outshines standard miso. This ancient condiment is born from the natural fermentation of 'Meju' (dried soybean bricks) in a brine of sea salt, charcoal, and dried chilies. It is a living, probiotic-rich treasure that transforms simple stews and marinades into masterpieces of depth and heritage.
🥗 Ingredients
The Soybean Base (Meju)
- 4 lbs Dried Soybeans (yellow non-GMO variety, rinsed and soaked overnight)
- 12-15 cups Water (filtered water for boiling)
The Brine (Jangmul)
- 5 cups Coarse Korean Sea Salt (specifically 'Cheonilyeom' or aged sea salt)
- 20 cups Filtered Water (for the brine solution)
Fermentation Aromatics
- 5-6 pieces Dried Red Chilies (whole, wiped clean)
- 4-5 pieces Dried Jujubes (optional, for subtle sweetness)
- 2-3 pieces Hardwood Charcoal (food grade, used to purify the brine)
👨🍳 Instructions
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1
Rinse the soybeans thoroughly in cold water and soak them for at least 12 hours until they have doubled in size.
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2
Drain the beans and place them in a large heavy-bottomed pot. Add fresh filtered water and bring to a boil over high heat.
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3
Once boiling, reduce heat to medium-low. Simmer for 3 to 4 hours until the beans are soft enough to be easily crushed between two fingers and have turned a light tan color.
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4
Drain any excess liquid and mash the beans while they are still hot using a potato masher or a food processor, leaving some texture rather than making a smooth puree.
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5
Shape the mashed beans into firm rectangular bricks (Meju). Traditionally, these are hung in a cool, airy place for 1-2 months to dry and develop natural molds.
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6
Prepare the brine by dissolving the sea salt into 20 cups of water. Use an egg to test the salinity; it should float with a small circle of the shell (about the size of a coin) visible above the water.
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7
Sterilize a large earthenware crock (Onggi) or a large glass jar with boiling water and dry it completely.
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8
Place the dried Meju bricks into the jar. Carefully pour the brine over the bricks until they are completely submerged.
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9
Heat the charcoal pieces over a gas flame until glowing, then drop them into the brine along with the dried chilies and jujubes.
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10
Cover the jar with a breathable cloth or a glass lid. Place it in a sunny, well-ventilated spot for 60 to 100 days.
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11
After the fermentation period, remove the floating solids. The liquid is 'Guk-ganjang' (Korean soup soy sauce), and the softened solids are the base for your Doenjang.
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12
Place the softened Meju solids in a large bowl. Mix in a small amount of the brine if it feels too dry, and mash it thoroughly until it reaches a thick paste consistency.
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13
Pack the paste tightly back into a clean sterilized jar, pressing down to remove air pockets. Cover the top with a thin layer of sea salt to prevent spoilage.
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14
Ferment the paste for another 2-3 months in a cool place before using. The flavor will continue to deepen and mellow over time.
💡 Chef's Tips
Always use high-quality, aged sea salt; cheap table salt will result in a bitter, one-dimensional flavor. If you see white film (kahm yeast) on the surface, don't panic—simply scrape it off and ensure the paste is well-packed. For a shortcut, you can buy pre-dried Meju bricks from Korean markets to skip the initial drying phase. Sunlight is your friend during the first stage; it helps regulate temperature and encourages the right microbial growth. Keep the rim of your fermentation jar meticulously clean to prevent unwanted mold from entering.
🍽️ Serving Suggestions
Use a tablespoon to flavor 'Doenjang Jjigae' (Soybean Paste Stew) with tofu and zucchini. Mix with gochujang, garlic, and sesame oil to create 'Ssamjang' for Korean BBQ wraps. Whisk into a vinaigrette with rice vinegar and honey for a savory salad dressing. Use as a rub for roasted pork belly or chicken to create a deeply caramelized crust. Stir a small amount into vegetable soups to add a hidden layer of 'umami' depth.