$28.00 | 11.99oz
Doenjang, a 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, made exclusively with soybeans, results in a stronger, sharper flavor and thicker texture. The standard fermentation period for doenjang is at least 6 weeks, Kisoondo's doenjang takes at least a year to make. The result is a deep, complex flavor you won't find in factory-made doenjang.