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JookJangYeon Doenjang

Jook Jang Yeon Doenjang Pantry Kim'C Market 150 Grams

Jook Jang Yeon Doenjang Pantry Kim'C Market

Jook Jang Yeon Doenjang Pantry Kim'C Market 500 Grams

JookJangYeon Doenjang

$49.95

Size 500 Grams 150 Grams

Product variants

This fermented soybean paste is made by steeping barley in water for 10 hours before it’s steamed, mixed with soy beans and aged for three years in earthenware pots exposed to the changing seasons. The resulting paste is rich in umami, with a deep nutty-cocoa powder-like taste and incredible clean, clear savory flavor. The thick paste is punctuated with tender flecks of soy or barley grains and has a creamy, yet firm character. It’s a relative of Japanese miso, as both are fermented soybean pastes, but miso is made with koji and rice, which results in more sweetness and an overall lighter character (while still being umami-rich and salty). Doenjang is generally just salt and soy (this one includes barley), which yields a deeper and more intense flavor that we love.

Soybean, sun-dried salt, barley

Net Weight: 150 or 500 grams
Place of Origin: Korea

While dramatically different than Japanese miso, think of doenjang in a similar way when playing in the kitchen. It’s traditionally used as a soup base, but it’s also lovely for building flavors of meat, or adding savory contrast to veggies (roasted, steamed, sauteed, etc). We love it in dressings and marinades, too. And it’s a main component of the classic ssamjang, which is the flavorful condiment found in Korean lettuce wraps along with grilled meats. Start with 2:1 doenjang to gochujang and add minced garlic, minced scallion, toasted sesame seeds, and sesame oil. Adjust sweetness with honey or brown sugar.

Use within two years.

JookJangYeon Doenjang

$49.95

Aged Jangs from Korea's Taebaek Mountains

JookJangYeon founder Michael Jung's father carved out a decades-long relationship with farmers in the mountain village of Jukjang-myeon in eastern Korea. Today, the producer works with local farming collectives to harvest their soybeans and prepare products with care using traditional methods, such as boiling meju (blocks of fermented soybeans) over oak logs before they're tied up with rice straw ropes and hung to dry in the natural valley winds.