Doenjang

A salty, nutty, umami-packed Korean fermented soybean paste made by slowly simmering dried soybeans that are mashed into a paste and formed into bricks called meju, which are hung up to dry and ferment. The dried blocks are soaked in salt water in a stone crock to break down even further for months on end. You end up with both doenjang and ganjang, or Korean soy sauce. Darker, aged versions of doenjang are good for soup, while fresher lighter versions are better for the ssam jang. If you can’t find doenjang, use a chunky dark miso paste.