They are both made from fermented soybeans and salt. When barbecue grills start heating up in the U.S. (it’s always barbecue season with Korea’s indoor gas or charcoal grills), it’s time to think about meat—like maekjeok, a traditional doenjang-marinated pork believed to be the inspiration for today’s beloved bulgogi. The main differences in between doenjang and gochujang is that doenjang is primarily made of fermented soybeans whereas gochujang is made of fermented chili, and also more popular outside Korea compared to doenjang itself. But Do You Know Doenjang? The sister to the Korean chile condiment adds a luscious earthy note to your food. (Gochujang, meanwhile, doesn’t find its first mention in Korean texts until 1433). No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. As you can imagine, most Korean food production companies no longer want to wait for natural fermentation, which can take around a year, so a speedier concoction of salt and a soybean, wheat, rice or barley starter is often used to flavor factory-made doenjang. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. Offers may be subject to change without notice. Diners can plop a big dollop of doenjang on ssam (lettuce wraps) without the spiciness from chile, and cooks can stir in doenjang to add a rich, earthy aroma to stews. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. MyRecipes may receive compensation for some links to products and services on this website. It also tastes a little sour and salty in addition to its amazing umami flavor. This lesser-known, equally popular cousin to gochujang is less known in the U.S., but packs its own uniquely pungent flavor and an even longer history. (The remaining liquid becomes ganjang, or Korean soy sauce.) Credit: You Know Gochujang. If your local store or farmer doesn’t peddle bok choy or Napa cabbage, try brussels sprouts, kale or other cruciferous veggies. Gochujang aioli for your pommes frites. Doenjang (pasta kedelai korea / tauco korea) Doenjang dibuat dari kedelai yang direbus dan dikeringkan di panas matahari, kemudian dibentuk jadi persegi yang dinamakan mejubap atau meju,] Dalam proses pengeringan ini muncul jejamuran yang menandakan telah terjadinya proses fermentasi dan menimbulkan bau khas. To make traditional doenjang, humble soybeans go through a wondrous metamorphosis: they are soaked, boiled in salt water, pounded, ground, packaged into blocks that are dried and hung to ferment, washed and dried, soaked in brine in earthenware pots, and finally, mashed to become doenjang. Position prepared and sliced veggies on a chip-and-dip with a bowl of doenjang, which you can easily season to taste with scallions, herbs, sesame seeds or togarashi. (Gochujang, meanwhile, doesn’t find its first mention in Korean texts until 1433). Steak, chicken, lamb, quail, tofu, sausage and seitan are all game. It’s used in many popular Chinese stir-fry recipes such as Mapo Tofu and Hunan Chicken.Learn about the different types of Doubanjiang, how to use it, recommended brands, substitutes and more! Skewer your marinated protein and eat it with your hands, or grill it in small pieces and wrap it in lettuce, cabbage or perilla leaf wraps with a generous schmear of doenjang or homemade ssamjang. What is the difference between Korean Doenjang vs Japanese Miso? Both pastes are thick and hearty, especially when gochujang also contains soybean paste, but doenjang is more forgiving. Doenjang is a Korean cooking paste and a sister paste to gochujang. Many Korean vegetable banchan (side dish) are also fair game for the flavors of doenjang, but hearty Asian greens and herbs can stand up to its pungency. Marianna Massey/Getty Images. The chunky paste melts easily into stews, so it melds with mouthwateringly savory gamjatang (pork neck bone soup), sweet, meaty kkotgetang (flower crab stew), ox bone hangover soup, or pungent, spicy kimchi jjigae (kimchi stew).