Soy Bean Paste (Doenjang) is a dark brown, thick paste with a smooth, sticky texture. Crafted for chefs looking to capture authentic Korean flavour, it delivers seriously deep umami richness with a fermented, tangy edge and a subtle sweetness. Unlike miso or other fermented bean pastes, Doenjang is stronger in taste and contains no chilli, making it ideal for those who want bold flavour without heat. Its unique sweetness also sets it apart from other umami pastes.

Our Innovation chef recommends it as a versatile base for sauces, soups, stocks, marinades and dressings. It’s especially good with noodles, rice, kimchi, gochujang, sesame oil, tofu, tempeh, ‘chicken’ alternatives, shiitake mushrooms and seaweed.

It’s perfect for plant-based menus and works well as a flavour base for both traditional and modern recipes, adding depth and complexity to dishes. Whether you’re building a rich broth, enhancing a marinade or adding depth to a dressing, this paste brings authentic Korean character to your kitchen.