Doenjang Sauce
The Quirky Foodster Team
Ingredients
- Doenjang (Korean fermented soybean paste) — 60 g (1/4 cup)
- Gochugaru (Korean chile flakes, optional) — 5 g (1.5 tsp)
- Garlic clove, minced — 1
- Sesame oil — 10 ml (2 tsp)
- Scallion, finely chopped — 1
- Toasted sesame seeds — 5 g (1.5 tsp)
- Water — 20 ml (4 tsp)
Method
- Combine doenjang with a little water in a mixing bowl, stirring to loosen slightly.
- Add gochugaru if using, and minced garlic.
- Stir in sesame oil.
- Fold in chopped scallion.
- Sprinkle with sesame seeds before serving.
Cultural Background: A savoury dipping sauce built on Korea's fermented soybean paste doenjang, this sauce is traditionally served with fresh vegetables and lettuce wraps, its deep umami reflecting centuries of Korean fermentation tradition.
Tips: • Doenjang has an intensely savoury, slightly pungent flavour — a small amount goes a long way as a dip. • Adjust water for a thicker dipping consistency or a slightly looser, more spreadable texture.
Variations: • Add finely diced fresh chile for extra heat and texture. • Mix with a little gochujang for a milder, sweeter variation.
Storage: Refrigerate in an airtight container up to 2 weeks.
Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 25 kcal, 1.5 g protein, 1.5 g fat, 2 g carbohydrate per 15 g serving.
FAQs: What is doenjang sauce traditionally used for? Dipping fresh vegetables and as an accompaniment to lettuce wraps in Korean cuisine. Is doenjang the same as Japanese miso? Similar in concept — both are fermented soybean pastes — but doenjang is typically chunkier and has a more pungent, distinct flavour.
- Doenjang (Korean fermented soybean paste) — 60 g (1/4 cup)
- Gochugaru (Korean chile flakes, optional) — 5 g (1.5 tsp)
- Garlic clove, minced — 1
- Sesame oil — 10 ml (2 tsp)
- Scallion, finely chopped — 1
- Toasted sesame seeds — 5 g (1.5 tsp)
- Water — 20 ml (4 tsp)
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