This thick brown-hued paste of fermented soybeans and salt has been a staple in Korean kitchens for centuries. While doenjang typically ferments for 6 weeks, this version has aged for at least 3 years.
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.
● 500g glass container ● Made in Cheongju, South Korea ● Gluten free, unpasteurized, and vegan. Non-GMO, no preservatives, additives, or refined sugar ● Ingredients: Soybeans, sea salt ● Keep refrigerated
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.