Slowly fermented for 6 months at a low temperature in an underground tunnel, this doenjang has a deep, rich flavor as if it’s homemade. It’s crafted in Yeongdong-gun, Chungcheongbuk-do, South Korea.
Korean cuisine is founded on three essential jangs (thick sauces made from a base of fermented soybeans). Each contributes its own unique notes to the cuisine’s signature flavors. Doenjang—a thick, smooth soybean paste—is best incorporated into foods like soups, dressings and sauces (including ssamjang, a popular Korean barbecue sauce added to meat-filled lettuce wraps). You can think of doenjang as the Korean answer to miso, with a more deeply savory and salty flavor.