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Doenjang

Doenjang is a Korean fermented soybean paste used as a savory seasoning in soups, stews, marinades, and dipping sauces.

Doenjang — illustrative ingredient image

About Doenjang

Doenjang is a Korean fermented soybean paste used as a savoury seasoning and cooking base. It is commonly stirred into soups and stews, mixed into marinades, incorporated into vegetable or meat dishes, or served in dipping preparations, often with other seasonings rather than as a standalone spread.

The paste is typically thick and opaque, with a tan to brown colour and a pronounced fermented, salty, earthy flavour. Texture may be smooth, coarse, or visibly bean-textured depending on production and straining. Commercial products vary in fermentation duration, grain size, and added ingredients.

It is sold in tubs or other containers as a ready-to-use paste. Stirring or blending can make it more uniform, while dilution into soup, marinade, or dipping sauce reduces its thickness and distributes its flavour. Coarse formulations may retain bean pieces after incorporation into a dish.

Ingredient type
paste

Forms & related ingredients

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Where doenjang appears

5 linked foods

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Main dishes

Soups

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for doenjang

Names and romanised forms to recognise on menus and labels.

English

Doenjang

English

Doenjang, Korean traditional type

Search alias · Not a confirmed translation

English

Doenjang, Seasoned for stew

Search alias · Not a confirmed translation

English

Doenjang, With barley

Search alias · Not a confirmed translation

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Doenjang nutrition & diet

Doenjang nutritional value

Reference: Doenjang

Per 100 g of the edible portion in the named reference form.

Calories
193kcal
Protein
13.7g
Carbs
18.9g
Fat
7.3g

Per 100 g edible portion. Rural Development Administration, Korean Standard Food Composition Database 10.4 (2026). Original reference food and preparation are shown; product recipes and moisture can differ.

Portions & preparation

Use the paste as sold or diluted in the finished dish, and distinguish fermented soybean paste from a sauce or soup containing it. Recipe additions such as water, chili, sweeteners, oil, seafood, or meat change the edible mixture and portion.

Compare the right form: Match references to the named Korean fermented soybean paste, plain or prepared, with grain, salt, and other recipe ingredients identified.

Diet considerations

The base paste is plant-derived from soybeans, but Korean formulations and dishes may include wheat or other cereals, fish, shellfish, meat, or sweeteners. Compatibility depends on the brand and recipe. A spoonful used for seasoning differs from a bowl of soup containing substantial added ingredients.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    May be compatible
  • Vegetarian
    May be compatible
  • Pescatarian
    May be compatible
  • Keto
    Not established
  • Paleo
    Typically incompatible
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Vegetarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Pescatarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Typically incompatible
Recorded common ingredients: Soybean. This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar). Recipes and products can differ.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Korean Standard Food Composition DB 10.4 — R0120020009a ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .