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what is doenjang

How to Make Doenjang at Home

Doenjang is a traditional Korean fermented soybean paste made from soybeans, salt, and water. The process begins by soaking and boiling soybeans, which are then mashed into a paste and shaped into blocks called meju. These blocks are dried and fermented for several weeks. Afterward, they are submerged in a saltwater brine to further ferment for 2-3 months, allowing the flavors to develop. The resulting doenjang has a rich, earthy flavor and can be used in various Korean dishes, such as stews, marinades, and dipping sauces. The entire process takes several months but results in a flavorful and versatile condiment that enhances many meals.
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Prep Time 90 days
Servings: 4 kg
Course: sauce
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

  • 5000g dried yellow soybeans
  • 2500g kosher salt
  • 15000ml water
  • 3-5 dried jujubes (optional)
  • 3-5 large dried red chili peppers (optional)
  • 3 pieces of hardwood charcoal (optional)

Equipment

  • Large pot for boiling soybeans
  • Mortar and pestle or food processor
  • Cotton cloth or cheesecloth
  • Cotton twine
  • Large shallow bamboo basket or baking pan
  • 18-liter (4-5 gallon) Korean earthenware crock (hangari) with lid
  • 5-liter Korean earthenware crock with lid

Method
 

  1. Soak the soybeans in cold water for 24 hours.
  2. Drain the soybeans and place them in a large pot. Add water to cover the beans by about 7-8 cm. Bring to a boil, then reduce heat and simmer for 4-5 hours until the beans are very soft.
  3. Drain the cooked soybeans and mash them into a paste using a mortar and pestle or food processor. Don't make it too smooth; leave some beans partially crushed.
  4. Shape the soybean paste into 3 rectangular blocks, each measuring about 15 x 7.5 x 10 cm.
  5. Place the blocks on a bamboo basket or baking pan lined with cotton cloth. Allow to dry in a well-ventilated area for 3-4 days.
  6. After initial drying, hang the blocks in an airy place using cotton twine. Let them ferment for 6-7 weeks until they become hard.
  7. Wash the fermented blocks (now called meju) to remove any white mold. Dry them in sunlight.
  8. Prepare the saltwater brine by dissolving 2500g of salt in 15000ml of water.
  9. Place the meju blocks in the large earthenware crock. Add the saltwater brine, and if using, add the jujubes, dried chilies, and charcoal.
  10. Cover the crock with a cotton cloth and secure with the lid. Place in a sunny area to ferment for 2-3 months.
  11. After fermentation, separate the liquid (which becomes soy sauce) from the solids.
  12. Mash the fermented soybean solids into a paste and transfer to the smaller earthenware crock.
  13. Let the paste ferment for an additional 2-3 months in a sunny spot, occasionally removing the lid to let sunlight in.
  14. The doenjang is ready when it has a deep, earthy smell and taste. Store in the crock at room temperature.

Notes

Note: This traditional method takes several months. The doenjang will continue to ferment and develop flavor over time. Always use clean utensils when handling to prevent contamination.