![]() ![]() Once, when we were making this dish we didn’t have miso and wanted to swap Korean fermented bean paste (doenjang) instead because the grocery store wasn’t open. However, if all you have in your fridge is miso and the recipe you are cooking does not require doenjang as a main ingredient, you can swap doenjang for miso and it can still be a great dish.įor example, in my husband’s miso glazed steak recipe, it calls for 3/4 cups of miso paste. In other words, It is important to note that they are not the same and are not direct substitutes. Depending on the dish, you may need to gradually add doenjang vs miso. If you are unsure which to use, start with a smaller amount of doenjang or miso and add more to taste. As mentioned above, doenjang is more pungent, while miso is sweeter. Both doenjang vs miso taste will give your dish a different flavor profile. Miso and doenjang can be used interchangeably in many recipes, but let me explain. CAN MISO AND DOENJANG BE USED INTERCHANGEABLY? Miso paste can range in color from white to yellow to brown, depending on the type of soybeans used and how long it is fermented. ![]() It has a more mild flavor and is less salty. Miso paste has a sweeter flavor than doenjang, and a smoother texture. Though they are not the same, if you are familiar and enjoy these flavors, there is a good chance that you will enjoy recipes with doenjang. Doenjang has such a unique flavor much like fermented cheese such as blue cheese or Taiwanese stinky tofu. Some doenjang pastes can be smooth like miso but it can also come chunky (like chunky peanut butter even though they are completely different in smell and flavor). It is more pungent than miso in terms of smell and taste. WHAT DO THEY TASTE LIKE?ĭoenjang has a strong, earthy flavor with a slightly gritty texture. If you would like to learn how to make different flavors of bean paste, please let me know by posting in the comment section below. You do need some special equipment but the ingredients are super simple: soybeans, water, salt, and sugar (or honey). Additionally, doenjang takes longer to ferment giving its almost “cheesy” smell whereas miso can be ready as soon as a week or two.įermented soybeans are not hard to make but it does take a lot of time and commitment. Koji is a type of fungi that helps give miso its sweeter flavor. The key difference between the two pastes is the addition of koji to miso paste. HOW ARE THEY MADE?ĭoenjang and miso paste are both made by combining ground soybeans with water and salt, and then fermenting the mixture for several months. It is commonly used in soup, sauces, and marinades. The fermentation process is different from Korean doenjang, which we will get into next in this article. The Japanese miso is ground into a thick paste and then combined with water, salt, and koji (a type of fungi). Miso paste is a Japanese fermented soybean paste that is made in a similar way to doenjang.
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