Red or brown misoEasy to find
For each 1 tbsp doenjang: 1 tbsp red or brown miso, plus a pinch of salt
Closest match. Miso is a little sweeter and smoother, so the stew tastes rounder and less funky.
▲ sweeter▼ earthy funk
Ingredient guide
Doenjang 된장
Doenjang is a Korean fermented soybean paste made from dried soybean blocks, brine and time. It is the base of everyday stews like doenjang jjigae and the seasoning for many vegetable side dishes and ssam dips.
Taste
Salty, deeply savory and earthy, with a fermented funk that is stronger than Japanese miso.
What to look for
Tubs or tubes labeled doenjang or "Korean soybean paste" in Korean and Asian markets. Choose a brown paste with chunky soybean bits for stews; ssamjang is a different, sweeter dip.
Storing it
Keep the tub in the fridge after opening; it lasts many months because it is fermented and salty.
How to find Doenjang, anywhere
Works in any country — look for these names, in these kinds of shops.
Names to look for
- doenjang
- Korean soybean paste
- Korean fermented soybean paste
- 된장
Show this at the shop된장
Where to look
- Korean grocery stores, in the paste section next to gochujang
- Asian supermarkets with a Korean aisle
- Online Korean grocers
Watch out for
- Ssamjang is a mixed dip made with doenjang and gochujang — not a swap for stews.
- Chinese yellow bean paste and Japanese miso differ in saltiness; taste before adding more.
Can't find Doenjang? Use this instead
Honest swaps, with amounts per unit of the original and how the dish will change.
White miso + a splash of soy sauceSome stores
For each 1 tbsp doenjang: 1 tbsp white miso plus 1 tsp soy sauce
Milder and sweeter; the soy sauce brings back some of the saltiness and depth.
▲ sweeter▼ fermented depth
Where to buy it near you
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