Fermented Doughs

Korean fermented pastes, called jang (장), are the basis of many traditional Korean recipes. Gochujang, doenjang, and ssamjang bring depth, umami, and character to everyday dishes. Discover our selection of Korean fermented pastes, from essential references to artisanal fermentations elaborated according to traditional methods in Korea.

What is a Korean fermented paste (jang)?

The term jang (장) refers to the main fermented pastes used in Korean cuisine. They hold a place comparable to broths, mother sauces, or fundamental seasonings in other culinary traditions.

Most of these products originate from meju, blocks of soybeans fermented using a traditional Korean method. From this base, doenjang, Korean soy sauce (ganjang), and many other iconic fermented products are made.

Fermentation plays an essential role in flavor development. Depending on the recipes and production methods, maturation times can vary from a few months to several years, giving rise to very different flavor profiles.

Gochujang, doenjang, ssamjang: how to distinguish them?

These three fermented pastes are among the most used ingredients in Korean cuisine.

Gochujang—a fermented red chili paste combining spiciness, sweetness, and umami. It is notably used in the preparation of tteokbokki, bibimbap, and many marinades.

Doenjang—a fermented soybean paste with a deep, salty taste. Often compared to Japanese miso, it generally has a more intense flavor and a more rustic texture.

Ssamjang—a preparation made from doenjang and gochujang, enriched according to recipes with garlic, sesame, and other seasonings. It traditionally accompanies Korean grilled meats served in lettuce wraps.

To discover Korean fermented flavors, gochujang is often an accessible first approach due to its great versatility.

Beyond the trio: lesser-known fermented pastes

The jang family is not limited to the most well-known references.

Jjajang is a fermented black bean paste used inthe preparation of jjajangmyeon, famous noodles topped with black sauce. Cho-gochujang combines gochujang and vinegar to create a livelier seasoning, often served with seafood or certain cold dishes.

There are also more confidential fermented pastes made from specific varieties of soybeans or particular maturation methods. These products attest to the richness of Korean fermentation heritage and the talent of our artisan partners.

How to use Korean fermented pastes?

Each fermented paste has its preferred uses.

Gochujang is used in sauces, marinades, stir-fries, and some stews. Doenjang is particularly present in soups, broths, and seasoned vegetables. Ssamjang, on the other hand, accompanies grilled meats and Korean barbecue meals.

Since these products are naturally rich in salt and fermented flavors, it is generally best to incorporate them gradually and then adjust the seasoning at the end of preparation.

Branded or artisanal fermented paste: which to choose?

Fermented pastes from major Korean brands are a good introduction to Korean cuisine. They offer balanced flavor profiles, suitable for everyday recipes and for discovering the main culinary uses.

Artisanal productions often rely on traditional natural fermentation methods and longer maturation periods. They generally develop more complex aromas and allow for exploration of other facets of Korean fermentation culture.

These two approaches are complementary and meet different uses depending on recipes and individual preferences.

Our selection of fermented pastes at Korea Store

Our selection includes both essential references of Korean cuisine and more specialized artisanal products.

Brands like Sempio, Bibigo, or O'Food offer the main jangs used daily: gochujang, doenjang, and ssamjang. For lovers of traditional fermentation, we also offer artisanal pastes likeJookjangyeon's artisanal gochujangandJookjangyeon's artisanal doenjang, fermented using traditional methods with maturation periods that count in years. These products are part of expertise passed down through several generations.

You can supplement these ingredients with our selection ofKorean sauces and condimentsto build a pantry suitable for homemade Korean cuisine.

Frequently Asked Questions

Which Korean fermented paste should I buy to start with?

Gochujang is often the easiest product to start with. Its versatility means it can be used in many Korean recipes, from marinades to iconic dishes such as bibimbap or tteokbokki. Doenjang can then complete your pantry for soups and stews.

What is the difference between gochujang, doenjang, and ssamjang?

Gochujang is a fermented chili paste. Doenjang is a fermented soybean paste. Ssamjang is a seasoning made from these two ingredients and mainly intended for grilled meats and leafy vegetables.

Is doenjang the same as Japanese miso?

No. Although both products are made from fermented soybeans, their production methods, textures, and flavor profiles differ. Doenjang generally has a stronger taste and a more rustic texture than Japanese miso.

How are Korean fermented pastes stored?

Before opening, store them at room temperature in a dry place away from light. Once opened, refrigeration will preserve their taste qualities for several months.

Is gochujang always very spicy?

No. Gochujang generally combines the heat of chili with fermented, slightly sweet, and umami-rich notes. Its intensity varies depending on the recipes and manufacturers. Even when used in small quantities, it already adds a lot of character to a dish. Overall, it's a condiment that warms up dishes, rather than burning them!