Best Korean Doenjang Brands
onggi
Clay pots allow ferments to breathe.
The best Korean Doenjang will contain little else other than whole soybeans, water and salt. It will have gone through a period of fermentation that unlocks the powerful health benefits of fermented foods. This is a difficult feat for large food companies to achieve because it is the antithesis of efficient production which depends on speed. There are smaller companies who cater to the health-conscious consumer, but they are not as widely available.
Outside of Korea, we are much more limited in choice, but online shopping has allowed some smaller companies (committed to making it the traditional way) to thrive. If however, your only option is whatever your local Korean store carries, there are some mass-produced Doenjang that are better than others but keep in mind that they will still not be a truly “healthy superfood”. Just think of them as the delicious seasonings they are and consume in moderation.
Where to buy Doenjang?
You will find most of the big Korean brands (and their best-sellers) represented at your local Korean grocery like Hmart. Walmart, Whole Foods or other places that have an international food selection may have something but you will have better luck online. Sometimes specialty brands will sell directly online but will more likely have a store on Amazon or similar.
traditional korean doenjang
No additives or fillers. True fermentation. Naturally gluten-free.
Q-Rapha Traditional Korean Doenjang
Soybeans, Water, Salt.
This is company is run by a Korean artisan making Doenjang the traditional way (gluten-free) out of Virginia in the US. Grown through word of mouth, it’s been in business since 1999. They sell their naturally fermented Doenjang, Ganjang (soy sauce) and Gochujang products on Amazon, eBay and Etsy.
Ji-Yeong Yoon Traditional Korean Doenjang
Meju, Water, Yellow Koji, Salt.
Meju is Korean-style fermented soybean blocks and Koji is used as a starter to begin the fermentation process.
This company is an inspiring case of success. An aspiring lawyer attending law school had to move back home during her studies due to poor health. She started a health-focused traditional seasoning (Jang) company and sold only online- because of excellent customer service and satisfaction, the company is now a recognized brand in Korea. Available on Amazon.
mcgguroom traditional korean doenjang
Soybeans, Water, Salt.
This is the only real traditional Doenjang sold at my local Korean market. It is 3x the price of other Doenjang and it was very intimidating to puchase- so I didn’t, we got it as a gift. Although it’s the best quality Doenjang in ingredient-wise and processing methods, I must tell you it tastes incredibly salty. You can, of course, add less to recipes and adjust it by adding broth or sugar when cooking, but thought it important to note.
Traditional Korean Doenjang made with only 3 ingredients are nearly medicinal as they will contain the most health benefits from fermentation. However, because they don’t have added sugars or flavour enhancers, you may find the taste unfamiliar (and less tasty) than what you’re used to from restaurants. You can adjust it to your taste by adding sugars and flavours when cooking.
best doenjang brands
aka most widely available doenjang outside korea
sempio 100 days doenjang
Water, Soybeans, Salt, Spirits.
Sempio has spent 15 years developing a technology that follows traditional methods like mashing soybeans in the manner of a mortar and pestle. They also have other processing patents related to this research that are ambiguous at best (trade secrets?). The 100 days Doenjang goes through 100 days of fermentation which is very good for a mainstream mass-produced company.
The others in this Premium product lineup all have their selling points (“Sempio Tojang” mixes in soy sauce and is thicker and richer, “Sempio Togul Doenjang” ferments in -not joking-caves. Let me know if you are curious about this lineup and I’ll do a separate post about it but they may contain more ingredients) but 100 days Doenjang is the only one I could find that explicitly states that it goes through (100 days of) fermentation.
However, I would be leery to wholly put trust in their marketing because Korea has categories that Doenjang must identify with. True Doenjang made the traditional way is labelled 한식된장 (Korean Style Doenjang) but this one states it is just 된장 (Doenjang) in its description.
Sempio has other Doenjang that are entry-level products and you can expect a much longer ingredients list like the products below.
Chung Jung One sunchang doenjang
Water, Soybeans, Wheat, Salt, Korean-Style Doenjang, Meju Doenjang, Soy Sauce, Spirits, Meju Powder, Broth Base
Chung Jung One is a huge Korean food company. This one is a solid not-bad option if you don’t mind that it isn’t a truly fermented product. This has numerous ingredients that are inscrutable (Doenjang being listed twice as well as Meju Powder implies that many things are added to make up for flavours that don’t occur naturally due to lack of fermentation).
cj haechandle traditional doenjang
Water, Soybeans, Wheat, Salt, Meju Doenjang, Salt, Traditional Meju Doenjang, Spirits, Meju Powder, Vegetable Extract, Defatted Soy Meal, Aroma Enhancer
CJ is Korea’s #1 food company. The sad fact is that the term “Traditional” 재래식 has become merely a marketing term. Many Doenjang like this one are called “Traditional” 재래식 된장 adorned with pictures of traditional Meju (dried, fermented soybean blocks), but you can see from the ingredients list that it is far from being made the traditional way.
Korean seasonings are the 3 Jang’s:
Doenjang (fermented soybean paste), Ganjang (soy sauce), Gochujang (fermented chili paste).
Traditionally, they are rich in health benefits due to the fact they are all fermented products. It is therefore quite disappointing to know that most of the products on store shelves are poor imitations of the real thing.
Think of most Commercial Doenjang simply as flavour seasonings as they will make things delicious. They just aren’t all that healthy.
Does Doenjang need to be refrigerated?
It is best to keep Doenjang refrigerated after opening.
Doenjang will darken in colour with time once you open the package and white crystals may appear. This is natural and safe to eat.
Sometimes whitish mold may appear as well. A fermented product will continue its fermentation so this may happen. That is why it should be refrigerated because it happens more if kept in a warm, humid environment. Oxygen is a big trigger for this happening as well, and there are a few tips to prevent this.
Tips from a Korean TV show- you can watch it here. Sorry, it’s in Korean.
Store in the fridge.
Homemade Doenjang: Sprinkle a layer of salt over the top to keep mold from forming. Just scrape it to the side and scoop the Doenjang under the surface and replace this “lid” again. When you’re almost done, you can mix it into the soft and smooth Doenjang underneath and eat it as well.
Commercial Doenjang: Cut a few sheets of plain seaweed sheets (The thin, flat seaweed sheets for making Gimbap) to fit the size of the container. Then gently press down the top- effectively keeping as much air out and providing a sort of cover for Doenjang. Just lift up a corner and scoop out what you need and place it back down pressing down gently on all sides so the Doenjang is covered well. This also works for Gochujang.
Every time we open the container is another chance for contamination, so it’s best to buy it in the size you can manageably consume in a reasonable period of time. Also, ensure you only scoop out the contents with a clean, dry spoon.
Most people who see a bit of white mold simply scoop it out. However, as with any food, if it makes you uncomfortable, please throw it out for peace of mind. We eat healthy food for our health, so don’t think of it as waste and think of your health first and foremost. If it’s dark mold, it’s best to dispose of it.
