JookJangYeon Doenjang

$33.95

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.