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 exclusively 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 the doenjang at Kisoondo takes at least a year to make. The result is a deep, complex flavor you won't find in factory-made doenjang. The addition of brown rice and barley rounds out the flavor of the otherwise punchy doenjang, while the chili seeds add the subtle kick making this perfect for a variety of uses.
Kisoondo Doenjang Product Details
● 230g pouch ● Made in Damyang, South Korea ● Non-GMO, no preservatives, additives, or refined sugar ● Ingredients: Soybeans, roasted bamboo salt ● Keep refrigerated
Kisoondo Doenjang Key Ingredients
Soybeans A crop native to East Asia, soybeans have been cultivated for over 13,000 years and are a staple in Chinese, Japanese and Korean kitchens. High in protein and fiber, soybeans are also rich in vitamins and nutrients.
Roasted bamboo salt Roasted bamboo salt, a fixture in most Korean kitchens, came to prominence as a natural medicine. Rich in minerals and antioxidants, it is believed to aid in blood circulation, digestion and oral health. Master Ki creates her own version by packing winter bamboo from Damyang with hand harvested sea salt, and then roasting the shoots for 3-4 days over a pine wood fire at over 700°C.