Doenjang, otherwise known as soybean paste, is a Korean fermented ingredient used in much of the cultural cuisine. The word ‘doenjang’ (된장) derives from ‘doen’ (된) meaning ‘thick or hard’ and ‘jang’ (장) meaning ‘paste.’ This Korean ingredient has a complexly earthy and salty flavor with a rich umami profile unique to Korean cooking.
In both South Korean and Japanese cultures, they have a condiment made from soybeans. On one hand, in South Korea, they have doenjang. On the other hand, in Japan, they have miso. While both products are made from soybeans, are fermented, and are used in cooking, they are incredibly different. Here, we will explore the difference between the two! So, doenjang vs miso: what is the difference?
In our “Emily Recommends” series, we introduce cooking techniques, tricks, writers, bloggers, YouTubers, ingredients, and more every Thursday! Recently, we began to introduce Korean food and culture further through this…