What to do with... Doenjang?

We're continuing our series on great ideas for using your best Korean products in everyday recipes! This week, we're sharing our tips on how to use... Doenjang!

Doenjang, this Korean fermented soybean paste, is a staple ingredient in Korean cuisine, but after making homemade Ssamjang or Doenjang Jjigae, we sometimes find ourselves with a little bit left over! Don't panic, because it's a much more versatile ingredient than it seems, and its deep umami can transform your simplest dishes into true delights. Here are some ideas for using it in your everyday recipes.

1. In sauce for your pasta:

Add a Korean touch to your pasta! Sauté garlic and onions in a little oil, add a tablespoon of doenjang, and stir-fry. Incorporate fresh cream, then mix with cooked pasta. Garnish with freshly ground pepper and a few fresh herbs, and voilà, a quick and delicious sauce.

2. In a vinaigrette:

Doenjang pairs very well with salad dressings. Mix a teaspoon of doenjang with sesame oil, a little rice vinegar, crushed garlic, and a hint of honey. This vinaigrette brings a very pleasant depth of flavor to raw or cooked vegetable salads.

3. For your marinades:

Don't hesitate to use doenjang in your meat and vegetable marinades. Mix doenjang with oil, minced garlic, soy sauce, and a little sugar or honey. Brush your chicken, pork, or tofu pieces, and let them marinate before grilling or baking. The rich, umami flavor of doenjang will enhance the taste of your dishes.

4. As a dip for your vegetables or fish:

This is a discovery I made in Korea, where, during an excellent dinner with Michael (who produces Jookjangyeon artisanal doenjang), he prepared a dip for me to dunk raw fish and vegetables. He simply mixed a teaspoon of aged doenjang with two tablespoons of unroasted perilla oil – a real treat!

5. In comforting soups:

Doenjang is perfect for enriching your homemade soups. Add a spoonful of doenjang to a vegetable or noodle soup. Simmer for a few minutes to allow the paste to dissolve and flavor the broth. This is an extremely simple way to add a lot of taste to a classic soup!

6. In stir-fried vegetables:

Add a spoonful of doenjang to your stir-fried vegetables to give them a Korean twist. Sauté vegetables (bell peppers, zucchini, carrots, etc.) in a little oil, add doenjang and a splash of water or broth to create a creamy sauce. This little extra will enhance the flavor of your vegetables and add a delicious umami touch.

7. To replace anchovies in Mediterranean cuisine

Many Mediterranean recipes call for anchovies in spreads or at the beginning of cooking. For those who don't like anchovies, you can absolutely use doenjang as a substitute, in identical quantities for at least an equivalent result but without the fishy taste and 100% vegetarian! It was a cooking enthusiast, Arthus, who recommended I use doenjang to replace anchovies in green olive tapenade, and it's truly delicious!

8. For a flavored butter:

Mix softened butter with a teaspoon of doenjang and a pinch of chili powder. This flavored butter will be perfect for spreading on toasted bread, accompanying corn on the cob, or even melting over a steak fresh off the grill.

9. In mashed potatoes:

To change up classic mashed potatoes, add a tablespoon of doenjang to your potato or sweet potato mash. The salty and fermented taste of doenjang pairs wonderfully with the sweetness of potatoes, offering a more gourmet version of this side dish.

10. With scrambled eggs:

Give your scrambled eggs character! Beat your eggs with a teaspoon of doenjang before cooking them over low heat. The doenjang will bring a surprising depth of flavor to this simple and quick dish.

11. For a mushroom hotpot:

This is my latest discovery! I recently tried a shiitake hotpot with doenjang, and the result is truly exceptional. I rehydrated dried shiitakes in warm water for 30 minutes, then sautéed them in butter in a pan with new onions cut into pieces. After 5 minutes, I added 150 ml of hot broth with 1 tablespoon of doenjang, and let it reduce until the broth was almost evaporated. I added a little fresh cream at the last minute, mixed it well, and the result was truly amazing, with a taste similar to morels!