Super Simple 10-Minute Doenjang (Korean Fermented Soybean Paste)
Quick & Easy Doenjang in 10 Minutes Without an Earthen Pot!
Making doenjang might sound complicated, often associated with large earthenware pots and the separation of soy sauce and paste. But guess what? You can make delicious doenjang incredibly easily in just 10 minutes, without any fancy equipment! Stop buying expensive doenjang and try this simple, homemade recipe. It’s highly recommended for anyone looking to add authentic flavor to their Korean cooking!
Basic Ingredients- 2.5 L water
- 500g salt
Cooking Instructions
Step 1
Hello everyone! Today, we’re making a super simple doenjang in just 10 minutes, without needing an earthenware pot. This is the second part of our easy series. We’ll be making doenjang directly without separating soy sauce, so it’s really convenient. Stay tuned!
Step 2
First, pour 2.5 liters of water into a clean container. Add 500g of salt and stir thoroughly until the salt is completely dissolved. Pre-dissolving the salt helps the ingredients mix better.
Step 3
Next, prepare 1kg of Meju powder specifically for makjang (a type of doenjang). This coarse-ground powder has nice texture from the soybean bits, which contributes to a wonderful mouthfeel in the finished doenjang.
Step 4
Add the prepared Meju powder to the saltwater and mix well. Ensure there are no lumps; breaking them up will help everything combine smoothly.
Step 5
Now, add 300g of finely ground Meju powder. Mash any clumps as you stir to ensure it’s evenly incorporated. Mixing the coarse and fine Meju powders creates a harmonious and well-rounded flavor profile.
Step 6
Next, add 200g of barley flour and stir well again. Barley flour adds a pleasant nutty flavor and helps thicken the doenjang. If you don’t have barley flour, you can substitute it with more Meju powder.
Step 7
Let’s add 100g of dried chili seed powder now. This adds a subtle spiciness and a deeper flavor dimension. You can use store-bought chili seed powder or grind your own from dried chili seeds in a blender. If chili seed powder is unavailable, again, Meju powder is a suitable substitute.
Step 8
Finally, add 30g of dried shiitake mushroom powder. The rich, umami flavor of shiitake mushrooms will elevate the taste of your doenjang. If you don’t have the powder, simply grind some dried shiitake mushrooms in your blender.
Step 9
Stir everything thoroughly to ensure all the powdered ingredients are well combined. It’s important to mix until smooth and free of lumps.
Step 10
Lastly, add 1/2 a paper cup (approximately 90g) of anchovy extract for an extra boost of savory flavor. Anchovy extract adds depth and richness, making your doenjang even more delicious.
Step 11
Initially, the mixture might seem quite liquid, but as time passes, the ingredients will hydrate and the doenjang will naturally thicken to the perfect consistency. Transfer the finished mixture to a large, clean container.
Step 12
Voilà! This is your super simple homemade doenjang. While it’s made quickly, it’s best to let it ferment and age in a cool place for at least two to three months before consuming. Over time, the ingredients will fully meld and mature, resulting in a deeply flavorful and authentic doenjang. Enjoy your delicious homemade doenjang in your cooking!
