Recipes with doenjang

217 recipes. Page 5 of 10

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Korean Kimchi Soy Milk Tantan Noodles

This bowl follows the shape of Chinese dan dan noodles but swaps in Korean flavors: doenjang (fermented soybean paste) and soy sauce season the pork, and unsweetened soy milk forms the broth. Frying the chopped kimchi with the browned pork tames its sourness so it blends into the nutty chili-oil broth instead of standing apart. If the doenjang starts sticking to the pan, lower the heat right away to keep bitterness out.

Prep 18min Cook 15min 2 servings

Salads Easy

Naengi Doenjang Mushroom Salad

Oyster mushrooms seared in a dry pan lose their water, brown at the edges, and concentrate their savory flavor. They are tossed with baby greens and briefly blanched naengi (shepherd's purse), which keeps its earthy spring smell. The dressing loosens doenjang, Korean fermented soybean paste, with yuja marmalade and vinegar. The result tastes nutty, tangy, and lightly citrusy at once. Halved cherry tomatoes burst with juice that lightens the heavy fermented notes.

🥗 Lighter Meals

Prep 15min Cook 10min 2 servings

Side dishes Easy

Korean Blanched Young Napa with Doenjang

Eolgali, young napa cabbage cut before the head fills out, has leaves thin enough to need only about a minute in boiling water. It is dressed mildly, with doenjang, garlic, scallion, and sesame oil and no chili, a habit carried over from country tables that turned whatever grew in the garden between kimchi-making seasons into namul.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 12min Cook 5min 4 servings

Rice Medium

Korean Shepherd's Purse Doenjang Pot Rice

Naengi (shepherd's purse, a spring green) is spread over doenjang-seasoned rice to steam, and when the lid comes off its earthy spring scent rushes out. The doenjang is first fried in perilla oil with zucchini and onion, so every grain picks up its savory depth.

Prep 45min Cook 24min 2 servings

Stir-fry Medium

Korean Stir-Fried Dried Napa Cabbage Leaves

Ugeoji, dried outer napa cabbage leaves, have thick ribs that stay tough unless they are boiled until a finger presses in easily. They are then simmered down in anchovy-kelp stock with doenjang and finished with perilla oil and ground perilla seeds.

🏠 Everyday

Prep 60min Cook 15min 4 servings

Grilled Medium

Korean Ureok Doenjang Gui (Doenjang Grilled Rockfish)

Doenjang, Korean fermented soybean paste, gets mixed with a little gochujang, garlic and honey and spread over rockfish fillets in a coat thin enough to see the flesh through. Any thicker and the paste and honey burn before the fish is done. Laying the fillet skin side down and leaving it alone keeps it from curling.

Prep 20min Cook 18min 2 servings

Soups Medium

Chobo-jiru (Cowpea, Taro Stem, and Rice Dumpling Soup)

With its thick, reddish broth, chobo-jiru looks at first like sweet red bean soup, yet one spoonful says otherwise: miso and bonito flakes make it fully savory. On Awaji Island in Hyogo, families have cooked big pots of it since the Edo period to celebrate a birth or a child's first shrine visit, sharing bowls with relatives and neighbors. The small sticky-rice dumplings were sometimes shaped round, pointed or dimpled as wishes for the child.

🏠 Everyday

Prep 35min Cook 75min 4 servings

Stews Easy

Korean Soybean Paste Stew

With no meat or seafood, the broth depends almost entirely on the doenjang itself. Every brand is salted differently, so the paste goes in a little at a time, tasting as you go.

Prep 15min Cook 25min 4 servings

Steamed Medium

Korean Braised Napa Outer Leaves

Blanched outer leaves of napa cabbage are thinner than dried radish greens and, once tossed with doenjang (Korean soybean paste) and covered, soften in under twenty minutes. Trimming off the stringy stems and thick ribs first is what makes the texture even; left in, they stay fibrous among the tender leaves. The seasoned leaves are stir-fried in perilla oil before any water is added, laying a nutty base under the salty bean paste. If the liquid cooks off too quickly under the lid, a splash more water is needed before it turns salty or catches on the bottom. Ground perilla seeds scattered in at the end thicken the liquid so it clings to the greens, giving a mellow, nutty side dish for rice.

Prep 18min Cook 28min 2 servings

Noodles Easy

Korean Shepherd's Purse Soybean Paste Noodles

Shepherd's purse, a spring herb with an earthy, peppery fragrance, goes into a doenjang and anchovy-kelp broth with fresh knife-cut noodles. Its aroma is strongest from mid-March to early April, and it is added only in the final minute over lower heat, since a rolling boil drives the fragrance off. Pressing the doenjang through a strainer keeps the soup smooth and less cloudy. Doenjang brands vary in saltiness, so the broth is seasoned lightly at first and finished with soup soy sauce. Zucchini and onion cut to the same thickness cook through together in a couple of minutes and sweeten the broth evenly.

Prep 20min Cook 18min 2 servings

Salads Easy

Korean Cucumber Doenjang Salad

Doenjang, Korean fermented soybean paste, carries this cucumber side dish, with only half a tablespoon of chili flakes, and it tastes gentler than the red, spicy oi-muchim. The cucumbers are cut fairly thick and salted only briefly to stay cold, juicy and crisp under a thin coat of paste.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 10min 0 2 servings

Side dishes Easy

Korean Seasoned Swiss Chard Namul

Swiss chard leaves are thicker and tougher than spinach, so they don't go limp even after sitting in their dressing for a while. The dressing is doenjang (Korean soybean paste), finished with ground perilla seed and perilla oil for a thick, nutty coating.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 4min 4 servings

Rice Hard

Obaku Soft Barley Rice with Beans and Root Vegetables

Whole hulled barley keeps a gentle pop inside a thick pot of softened rice, kidney beans, and three kinds of potato. In Yamanashi mountain villages where paddy rice was hard to grow, rice was saved for celebrations and barley carried everyday meals. Nothing is seasoned in the pot; each diner stirs in negi miso, a mix of scallion, miso, bonito flakes, and a little sugar.

Prep 480min Cook 150min 20 servings

Stir-fry Easy

Korean Stir-fried Cabbage with Doenjang

A tablespoon of doenjang and some chili flakes are loosened in 30 ml of water ahead of time and poured around the rim once the cabbage edges turn glossy. Because doenjang varies in saltiness from brand to brand, the amount stays modest at first and the cabbage is tasted just before it is done.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 8min Cook 7min 2 servings

Grilled Easy

Korean Grilled Doenjang Onions

Onion rings cut 2 cm thick are pinned through the side with toothpicks, and the layers stay together when turned. Doenjang (fermented soybean paste), gochujang, perilla oil and garlic are loosened with two tablespoons of water into a brushable sauce, which goes on thinly from the first flip onward.

🍺 Bar Snacks

Prep 10min Cook 12min 2 servings

Soups Hard

Korean Loach Soup (Blended Loach and Dried Radish Greens Tonic)

Whole loach are boiled, ground fine and pushed through a sieve to leave the bones and skin behind, and that broth simmers with siraegi (dried radish greens) until perilla seed powder thickens it. A pinch of sansho pepper at the table leaves a light tingle on the tongue.

🏠 Everyday

Prep 30min Cook 45min 4 servings

Stews Easy

Soybean Paste Stew with Clams

Wait until the clams are cooked to check the seasoning. As they open they release briny liquid into the broth, and a broth salted to taste with doenjang alone can end up too salty. Throw out any clams that stay shut.

At least 50 min 2 servings

Noodles Medium

Beijing Zhajiangmian (Northern Chinese Fermented Bean Paste Noodles)

Unlike the glossy, starch-thickened black bean noodles found in Korean Chinese restaurants, this Beijing version gets its body purely from reduction: pork and fermented bean paste cook down until a spatula leaves a brief trail through the sauce. Doenjang mixed into the sweet bean paste pushes the flavor toward salty and funky, with a spoonful of sugar to soften the edge. The thick sauce sits on chewy fresh wheat noodles alongside crisp cucumber and bean sprouts, all tossed together hard right before eating.

Prep 20min Cook 25min 4 servings

Salads Easy

Sweet Pumpkin Chickpea Salad

Whisking doenjang (Korean fermented soybean paste) into plain yogurt gives a dressing that starts tangy and finishes savory and salty, a lighter alternative to the usual mayonnaise. Roasted kabocha and chickpeas make the bowl filling, while lettuce, red cabbage, and grape tomatoes keep it crisp and juicy. Sunflower seeds go on at the very end so they keep their crunch.

🥗 Lighter Meals

Prep 18min Cook 22min 4 servings

Side dishes Easy

Korean Fernbrake Namul with Doenjang

Cooked with doenjang instead of soy sauce, bracken picks up a deeper fermented smell and a heavier taste that stands up to its bitterness. The paste is loosened in water before it goes in, which keeps it from catching on the bottom of the pan as it simmers.

🏠 Everyday

Prep 15min Cook 12min 4 servings

Rice Medium

Shingoro (Grilled Rice Skewers with Egoma Miso)

Freshly cooked rice pounded only halfway, rather than all the way into mochi, gives these grilled skewers a toasted outside and an inside with distinct grains. The topping is junen miso: egoma (perilla seed, called junen in Fukushima) toasted, ground until slightly oily, and mixed with sugar, miso, and sake. Pull them from the heat at light char marks, since the sugar in the paste turns bitter once it blackens.

Prep 25min Cook 35min 4 servings

Stir-fry Easy

Yogoshi (Finely Chopped Greens with Sesame Miso)

Blanched daikon greens are chopped fine and coated in miso and ground sesame, making a loose, crumbly side you spoon over rice. Chopped this small, even the tough stems go down easily, and a little sugar and mirin turn the miso sweet rather than sharply salty.

🏠 Everyday

Prep 15min Cook 10min 4 servings

Grilled Easy

Korean Grilled Salmon with Doenjang

Doenjang mixed with honey and lemon juice coats the rich salmon in something salty, sweet and faintly tart. A third of the glaze is set aside before any of it touches the fish, then spread on thinly with a clean spoon once the fillets are turned.

Prep 15min Cook 12min 2 servings

Soups Easy

Korean Wild Chive Soybean Paste Soup

Dallae, wild chives with small white bulbs, are around for only a short stretch of spring. The bulbs, sharper than the leaves, are minced fine, and the chives are added to the doenjang broth just one minute before the heat goes off. A few raw stalks set aside before cooking make a sharp garnish at the table.

🏠 Everyday

Prep 12min Cook 15min 2 servings