Doenjang
Doenjang is a traditional Korean fermented soybean paste made from soybeans, brine, and a fermentation starter called meju. It has a thick, chunky texture and a strong, savory flavor.
What it means in a kitchen
In a working kitchen, doenjang is used as a base for soups, stews, and marinades, imparting depth of flavor. Its fermentation process means that it can enhance umami in dishes, making it essential for authentic Korean cuisine. The quality and age of the doenjang can significantly affect the final taste of the dish.
Common misunderstanding
Many people confuse doenjang with miso, but they are distinct in flavor and fermentation methods. Additionally, some believe that all doenjang is created equal, when in fact, there can be significant variations in taste and texture based on the fermentation process and ingredients used.
Example
A home cook might use doenjang to make a classic Korean dish called doenjang jjigae, a stew that typically includes tofu, vegetables, and sometimes seafood. The doenjang should be added to the broth, ideally at a simmering temperature, to allow its flavors to meld properly.