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Doenjang Nutrition Facts
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'Doenjang' Fermented Soybean Paste (Aged 3 Years)

Artisan Fermentary

Regular price $30.00 Sale

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

Gochujang, Doenjang, Ssamjang

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.