{"id":"recipe_10ab0555ec","slug":"doenjang-traditional-korean-fermented-soybean-paste","title":"Doenjang (Traditional Korean Fermented Soybean Paste)","description":"A cornerstone of Korean cuisine, Doenjang is a rich, umami-packed fermented paste made from soybeans and brine, essential for stews, marinades, and dipping sauces.","serves":50,"time":{"prepMinutes":1440,"cookMinutes":360,"totalMinutes":130000,"activeMinutes":480},"ingredients":[{"id":"ingredient-1","original":"2kg dried yellow soybeans","name":"Soybeans","quantity":2,"unit":"kg","usQuantity":4.4,"usUnit":"lb","form":"dried yellow","notes":"","group":"Paste Base","optional":false},{"id":"ingredient-2","original":"5 liters water","name":"Water","quantity":5,"unit":"l","usQuantity":1.3,"usUnit":"gallon","form":"fresh","notes":"Split between boiling and brine","group":"Liquids","optional":false},{"id":"ingredient-3","original":"1kg sea salt","name":"Sea Salt","quantity":1,"unit":"kg","usQuantity":2.2,"usUnit":"lb","form":"coarse","notes":"","group":"Brine","optional":false},{"id":"ingredient-4","original":"4 dried red chili peppers","name":"Red Chili","quantity":4,"unit":"piece","usQuantity":4,"usUnit":"piece","form":"dried red","notes":"Used for purification during fermentation","group":"Aromatics","optional":true},{"id":"ingredient-5","original":"2 pieces of charcoal","name":"Charcoal","quantity":2,"unit":"piece","usQuantity":2,"usUnit":"piece","form":"lump","notes":"Used for purification during fermentation","group":"Aromatics","optional":true}],"instructions":[{"id":"instruction-1","text":"Rinse the yellow soybeans thoroughly. Soak them in a large bowl with plenty of water for 24 hours until they have doubled in size.","group":"Preparation","title":"Rinse the yellow soybeans thoroughly","timerMinutes":1440,"sourceTitle":"Preparation"},{"id":"instruction-2","text":"Drain the beans and place them in a large heavy-bottomed pot. Add fresh water and bring to a boil at 212°F (100°C). Reduce heat and simmer for 5-6 hours until the beans are very soft and can be easily mashed between two fingers.","group":"Cooking","title":"Drain the beans and place them","timerMinutes":360,"sourceTitle":"Cooking"},{"id":"instruction-3","text":"Drain the cooked beans. While still hot, mash them thoroughly using a mortar and pestle or a large heavy masher until a thick paste forms with some texture remaining.","group":"Mashing","title":"Drain the cooked beans","timerMinutes":null,"sourceTitle":"Mashing"},{"id":"instruction-4","text":"Shape the mashed soybean paste into firm rectangular blocks (Meju). Place the blocks in a cool, airy, and shaded area. Let them dry and ferment for 1 to 2 months until they are completely hard.","group":"Drying","title":"Shape the mashed soybean paste","timerMinutes":43200,"sourceTitle":"Drying"},{"id":"instruction-5","text":"Prepare a brine by dissolving the sea salt in 5 liters (1.3 gallons) of water. Place the dried Meju blocks into a large sterilized earthenware jar (onggi).","group":"Brining","title":"Prepare a brine by dissolving the sea salt","timerMinutes":null,"sourceTitle":"Brining"},{"id":"instruction-6","text":"Pour the brine over the blocks until covered. Add the dried chili peppers and charcoal to the top to purify the mixture. Cover the jar with a breathable cloth or its lid and let it ferment in a sunny spot for 60 to 90 days.","group":"Fermentation","title":"Pour the brine over the blocks","timerMinutes":86400,"sourceTitle":"Fermentation"},{"id":"instruction-7","text":"After fermentation, separate the liquid (which is now soy sauce) from the solid blocks. Mash the soft solids into a smooth paste—this is your Doenjang. Pack it into a jar and store it in a cool place or refrigerator.","group":"Finishing","title":"After fermentation, separate the liquid from the solid blocks","timerMinutes":null,"sourceTitle":"Finishing"}],"notes":"Traditional doenjang is aged in earthenware jars called onggi. The longer it ages, the deeper and more complex the flavor becomes. The liquid byproduct of this process is Ganjang (Korean soy sauce).","cuisine":{"group":"East Asian","specific":["Korean"]},"course":["sauce"],"cookingMethod":["boil","noCook"],"equipment":["Large pot","Mortar and pestle","Earthenware jar (Onggi)","Cheesecloth"],"diet":["vegan","vegetarian","gluten_free","high_protein","dairy_free"],"allergens":["soy"],"difficulty":"hard","yield":{"amount":2.5,"unit":"kg","note":"Yields approximately 2.5kg of fermented paste"},"makeAhead":{"instructions":"This recipe is entirely make-ahead and requires several months of aging."},"storage":{"food":{"instructions":"Store in an airtight container in the refrigerator. In traditional settings, it is kept in an earthenware jar outdoors.","reheatingNotes":"Doenjang is usually cooked into stews and does not need separate reheating."}},"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Frecipe_10ab0555ec%2Fcover.jpg?alt=media&token=da71d203-c918-4f60-afcc-e1d11df97630","imageAlt":"Doenjang (Traditional Korean Fermented Soybean Paste) — recipe cover","aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","sourceUrl":"","tags":["soybean","fermented","korean","umami","staple","sauce","handmade"],"schemaVersion":1,"sourceTitle":"Doenjang (Traditional Korean Fermented Soybean Paste)","sourcePublishedAt":"2026-02-04T20:13:29.023Z","sourceUpdatedAt":"2026-02-04T20:13:29.023Z","related":[{"id":"recipe_83e4467100","slug":"hoisin-sauce","title":"Hoisin Sauce","description":"A rich, savory, and sweet East Asian condiment perfect for glazing meats, dipping, or enhancing stir-fries.","serves":16,"time":{"prepMinutes":5,"cookMinutes":0,"totalMinutes":5,"activeMinutes":5},"cuisine":{"group":"East Asian","specific":["Chinese","Cantonese"]},"course":["sauce"],"difficulty":"easy","diet":["vegetarian","dairy_free","egg_free","low_fat"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Frecipe_83e4467100%2Fcover.jpg?alt=media&token=cd54aa27-ba7a-4547-b221-fc501d61746c","imageAlt":"Hoisin Sauce — recipe cover","tags":["hoisin","condiment","stir-fry","dipping sauce","savory","sweet"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":9,"stepCount":3},{"id":"recipe_7ae437116a","slug":"homemade-teriyaki-sauce","title":"Homemade Teriyaki Sauce","description":"A classic, glossy East Asian glaze that perfectly balances sweet and savory flavors for marinating or stir-frying.","serves":8,"time":{"prepMinutes":5,"cookMinutes":5,"totalMinutes":10,"activeMinutes":10},"cuisine":{"group":"East Asian","specific":["Japanese"]},"course":["sauce"],"difficulty":"easy","diet":["vegan","vegetarian","dairy_free","nut_free","low_fat"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Frecipe_7ae437116a%2Fcover.jpg?alt=media&token=f066700d-234b-463f-88ad-d0d0d8bb6834","imageAlt":"Homemade Teriyaki Sauce — recipe cover","tags":["teriyaki","sauce","japanese","glaze","marinade","sweet and savory"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":6,"stepCount":4},{"id":"recipe_99aecbe9a5","slug":"miso-tare","title":"Miso Tare","description":"A rich, savory, and versatile Japanese miso-based sauce perfect for dipping, glazing, or enhancing stir-fries.","serves":4,"time":{"prepMinutes":5,"cookMinutes":5,"totalMinutes":10,"activeMinutes":10},"cuisine":{"group":"East Asian","specific":["Japanese"]},"course":["sauce"],"difficulty":"easy","diet":["vegan","vegetarian","dairy_free","nut_free"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Frecipe_99aecbe9a5%2Fcover.jpg?alt=media&token=a365105d-a14c-4b5e-b32f-73b10fcdee31","imageAlt":"Miso Tare — recipe cover","tags":["miso","japanese","sauce","tare","umami","condiment","easy"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":8,"stepCount":4}]}