Doenjang
Korean fermented bean paste / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Doenjang?
Summarize this article for a 10 year old
SHOW ALL QUESTIONS
Doenjang[1] (Korean: 된장 ; "thick sauce") or soybean paste[1] is a type of fermented bean paste[2] made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup and soy sauce production. It is sometimes used as a relish.[2]
Quick Facts Alternative names, Type ...
Alternative names | Soybean paste |
---|---|
Type | Fermented bean paste |
Place of origin | Korea |
Region or state | East Asia |
Main ingredients | Soybean, brine |
Other information | Brewed along with ganjang |
Close
Quick Facts Hangul, Hanja ...
Korean name | |
Hangul | 된장 |
---|---|
Hanja | 된醬 |
Revised Romanization | doenjang |
McCune–Reischauer | toenjang |
IPA | [tøn.dʑaŋ] |
Close