Condiment
Doenjang
Doenjang is Korean fermented soybean paste—saltier and more rustic than many miso styles, with earthy funk for stews (jjigae) and soups. Made from meju soybean blocks. Dissolve into broths; use as a base with garlic and chilli. Distinct from gochujang (chilli) and ssamjang blends.
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.03 g
- Saturated Fat 0.35 g
- Trans Fat 0 g
- Monounsaturated Fat 0.62 g
- Polyunsaturated Fat 1.06 g
- Cholesterol 0 mg
- Sodium 1855 mg
- Salt 5.22 g
- Total Carbohydrate 11.6 g
- Dietary Fibre 1.07 g
- Total Sugars 6.01 g
- Complex / starch 1.91 g
- Protein 2.86 g
- Water 77.5 g
- Energy 76.1 kcal
- Water 77.5 g
- Carbohydrates 11.6 g
- Sugars 6.01 g
- Monosaccharides 4.2 g
- Disaccharides 1.8 g
- Starch 1.91 g
- Amylose 0.48 g
- Amylopectin 1.43 g
- Digestible Starch 1.62 g
- Resistant Starch 0.19 g
- Fibre 1.07 g
- Soluble Fibre 0.37 g
- Insoluble Fibre 0.7 g
- Protein 2.86 g
- Fat 2.03 g
- Saturated Fat 0.35 g
- Monounsaturated Fat 0.62 g
- Polyunsaturated Fat 1.06 g
- Vitamins 24.8 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.09 mg
- Vitamin B5 — Pantothenic Acid 0.04 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 1.7 µg
- Vitamin C 2 mg
- Vitamin E 0.12 mg
- Vitamin K 0.6 µg
- Minerals 2129 mg
- Major Minerals 2123 mg
- Trace Minerals 6.3 mg
- Salt 5.22 g
- Sodium Chloride 5.22 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.09 · vitamin-b5-pantothenic-acid: 0.04 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 1.7 · vitamin-e: 0.12 · vitamin-k: 0.6 ·
Minerals
Sodium: 1855.04 · Potassium: 234 · Calcium: 34 · Iron: 0.9 · Zinc: 0.4 · Iodine: 5 ·
Condiments are flavour concentrates—often high in salt or sugar relative to serving size.
In the kitchen
Culinary partners and combinations that usually underperform with Doenjang.
Usually avoid with
Often clash in flavour or tradition
History
Korean soybean fermentation produced doenjang as a core paste.
Household and commercial doenjang defined regional stew flavours.
Korean groceries exported doenjang alongside gochujang.