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Miso
Doenjang
Appears in
By Taekyung Chung and Debra Samuels
Published 2015
Commonly known by its Japanese name in the United States, miso is made from soybeans that have been cooked, pulverized, fermented and aged. The paste is used in soups, sauces, dips and for coating fish, vegetables and meat prior to cooking. There are many types of miso that can range from mild with a light tawny gold color (white miso) to an intense dark burgundy (red miso) with a strong aroma and salty taste.
Korean miso (doenjang) is made with a slightly different fermentation process and added ingredients that make even the mild ones more intensely flavored than their Japanese counterparts. Many of the Korean misos come in opaque plastic containers, making it difficult to identify the miso by color or texture. To identify milder Korean miso, make sure that “doenjang” is the only word for miso on the label. Korean miso can be found online or in Asian groceries. Another variety is country-style doenjang, which is even stronger.
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