doenjang
Korean fermented soybean paste, dark, coarse and strongly salty with a deep, earthy flavour.
Doenjang is a paste made from soybeans that are shaped into blocks, dried and then fermented in brine for months. It is brown to dark brown, often chunky, very salty and savoury, and noticeably more pungent and funky than Japanese miso. Unlike miso, doenjang holds up to long simmering and develops its flavour best in stews and soups, though it is also used raw in dips and sauces. It is sold in Asian grocery shops, usually in plastic tubs, or by mail order; once opened it keeps for a long time in the fridge.
Substitute:
Dark, robust miso comes closest, but it is milder, sweeter and smoother; use a little more and add it towards the end of cooking. It does not quite reach the pungent, deep fermented note of doenjang.