Doenjang (Korean soybean paste)
Fermented Korean paste of soybeans and salt, dark and often coarse, strongly salty with a deep, pungent savouriness.
Doenjang is a paste made from cooked soybeans that are shaped into blocks, dried and fermented, then aged further in brine; it is one of the foundational seasonings of Korean cooking. It tastes deeply savoury and salty, and noticeably earthier and more pungent than Japanese miso, with a slightly sharp note reminiscent of aged cheese. Its texture is often coarse with pieces of bean, which suits stews and dips that can carry that texture. Because its aroma develops with heat, it is usually dissolved in broth or simmered along with other ingredients. It is sold in Asian grocers, especially Korean shops, and by mail order; once opened it keeps for months in the fridge.
Substitute:
Dark, robust miso comes closest, but it is smoother, milder and sweeter; the earthy, pungent edge is missing, and you may need a little more of it. Light miso is too sweet and delicate and misses the character of the dish.