Salted Doenjang Caramel Cookies
Quick answer
These unique cookies combine the rich umami of Korean fermented soybean paste, doenjang, with the sweetness of a brown sugar caramel dough.
What makes this special
- Salted Doenjang Caramel Cookies use fermented soybean paste to add savory depth to the sugar.
- Doenjang at 1-2% adds fermented umami beneath the caramel sweetness
- Brown sugar caramel blended with miso creates a layered depth of flavor
Key ingredients
Core cooking flow
- 1 Spread 40 g sugar evenly in a small saucepan and melt it over medium heat without stirring.
- 2 Add 30 ml heavy cream a little at a time to reduce splattering, stirring with a spatula.
- 3 Beat 110 g unsalted butter with 90 g brown sugar until soft and slightly lighter.
These unique cookies combine the rich umami of Korean fermented soybean paste, doenjang, with the sweetness of a brown sugar caramel dough. To prepare them, white sugar and heavy cream are heated to create a smooth caramel glaze. This mixture is cooled and combined with creamed butter, brown sugar, egg, and a small portion of strained doenjang, keeping the paste to about one or two percent of the total dough weight to ensure a subtle flavor. The dry ingredients are gently folded in before the dough is portioned into small balls and chilled for twenty minutes to control spreading during baking. Baking at 180 degrees Celsius results in cookies with crisp, toffee-like rims and soft, chewy centers. Pressing the centers slightly after baking enhances the texture. These treats offer a complex balance of sweet, salty, and savory notes that pair exceptionally well with espresso.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Spread 40 g sugar evenly in a small saucepan and melt it over medium heat without stirring.
When the edges turn amber, lower the heat so the caramel does not burn before the center melts.
- 2Control
Add 30 ml heavy cream a little at a time to reduce splattering, stirring with a spatula.
Once the lumps dissolve and the caramel looks glossy, transfer it to a bowl and cool until just lukewarm.
- 3Season
Beat 110 g unsalted butter with 90 g brown sugar until soft and slightly lighter.
Add the egg and 1 tablespoon strained doenjang, then mix until the paste disappears and the dough base looks smooth.
- 4Season
Mix in the cooled caramel until the color is even.
Add 210 g all-purpose flour, 0.5 teaspoon baking soda, and 1 g salt, then fold gently just until no dry streaks remain.
- 5Heat
Portion the dough into 30 g balls and chill for 20 minutes before setting them on the tray.
When the surface firms up, the cookies spread less and the edges bake with a cleaner shape.
- 6Heat
Bake in a 180°C oven with space between the dough balls for 12-14 minutes.
Pull them when the edges deepen in color and the centers still look slightly soft, then cool 5 minutes before moving to a rack.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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