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Alternative names | Soybean paste |
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Type | Fermented bean paste |
Place of origin | Korea |
Region or state | East Asia |
Main ingredients | Soybean, brine |
Other information | Brewed along with ganjang |
Korean name | |
Hangul | 된장 |
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Hanja | 된醬 |
Revised Romanization | doenjang |
McCune–Reischauer | toenjang |
IPA | [tøn.dʑaŋ] |
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This article is part of a series on |
Korean cuisine 한국 요리 조선 료리 |
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Doenjang[1] (Korean: 된장 ; "thick sauce") or soybean paste[1] is a type of fermented bean paste[2] made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup and soy sauce production. It is sometimes used as a relish.[2]