Doenjang

A Korean fermented soybean paste, brown and pungent, made from blocks of meju (fermented soybeans) steeped in brine. It is the base for soups and stews in Korean cooking.

1 h
8 servings
Advanced
Budget-friendly

Made it? Rate this recipe

Save to favorites Add to my shopping list

Ingredients

500 g Meju (fermented soybean blocks)
1.5 l Spring water, not chlorinated
250 g Non-iodised sea salt
2 Dried red chillies (optional, for flavour)

Saumure

1 pinch Clean charcoal (optional)

Instructions

Sterilise a large glass jar and its accessories in boiling water, then let them dry completely.
Dissolve the salt in lukewarm water, then let the brine cool completely.
Place the meju blocks in the jar and pour in the brine until they are fully covered, adding the chillies if you are using them.
Cover with muslin and leave to ferment at room temperature, away from light, for 6 to 8 weeks.
Each week, open the jar and check the smell: it should be mild and slightly sweet, not sour or mouldy.
When fermentation is complete, drain off the liquid and keep it: this is ganjang (Korean soy sauce).
Crush the drained meju blocks into a smooth paste, then store it in an airtight pot in the fridge.