3 YEAR AGED TRADITIONAL DOENJANG (FERMENTED SOYBEAN PASTE)
Doenjang, a thick brown-hued paste of fermented soybeans and salt, has been a staple in Korean kitchens for centuries. While Japanese miso ferments rice and other grains with soybeans, doenjang’s exclusive use of soybeans results in a stronger, sharper and deeper flavor and a coarser texture reminiscent of chunky peanut butter.
The standard fermentation period for doenjang is at least 6 weeks, though Artisan Fermentary matriarch Ms. Jonghee Kim ferments her doenjang for at least three years. The result is a deep, complex flavor you won't find in factory-made doenjang. Made using only 100% Korean-grown non-GMO soybeans and sea salt from the Yellow Sea, this fermented soybean paste will add a boost of umami to your dips, soups, stews and more.