Fermented sauces are an indispensable element in Korean cuisine. Today, let's explore the three pillars of Korean fermentation—doenjang (된장, soybean paste), ganjang (간장, soy sauce), and gochujang (고추장, red chili paste)—which have long supported the Korean dining table. These traditional sauces have been passed down through generations, each carrying a rich history.
Doenjang and ganjang have the longest
history, with origins dating back to Gojoseon times (2333 BC-108 BC). It is
believed that as soybean cultivation began, people created a thick, blended
sauce called "dujang" (두장), which was a mixture of early forms of
doenjang and ganjang. By the Three Kingdoms period (57 BC–668 AD), the
technology to separate soy sauce from soybean paste had advanced, leading to
the development of various types of fermented sauces. On the other hand,
Gochujang emerged later, with its recipe taking form after chili peppers
were introduced to the Korean Peninsula in the late 16th century.
When you finish reading this, you’ll
realize that these sauces are not condiments but treasured foods crafted
over time. The deep umami that comes from long fermentation, the health
benefits, and the rich history behind them—are you ready to dive into the
fascinating world of Korea’s traditional fermented sauces?
The attached section has compiled a list of similar
fermented sauces from different cultures. If you have time, look and see how other countries have developed unique variations.
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| Doenjang, ganjang, and gochujang are aging inside the onggi on the jangdokdae [Photo Credit] Cloudpic |
Types and Characteristics of Korean Fermented Sauces: Doenjang, Ganjang, and Gochujang
While Korea has various regional fermented
sauces—such as Jupjang (즙장) from Gyeongsang-do,
Cheongtaejang (청태장) from Gangwon-do, and Patjang (팥장) from Jeolla-do—the three most widely consumed and beloved
condiments across the nation are:
1. Doenjang (Soybean Paste) – A thick,
savory paste from fermented soybeans.
2. Ganjang (Soy Sauce) – A liquid
byproduct of doenjang fermentation, offering deep umami.
3. Gochujang (Red Chili Paste) – A
spicy, slightly sweet paste made from fermented chili peppers, soybeans, and
rice or barley.
Each of these sauces plays a crucial
role in Korean cuisine, not just for flavoring dishes but also for their health
benefits and cultural significance. Let's explore their unique characteristics
in more detail.
1. Doenjang (된장,
Korean Soybean Paste)
Like ganjang (soy sauce) and gochujang (red
chili paste), doenjang is made by fermenting soybeans, giving it a
rich umami flavor and an earthy aroma.
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| Doenjang, Pohang Jukjangyeon (포항 죽장연) [Photo Credit] KTO, Park Eun-Kyung |
🫘 Types
of Doenjang and Their Characteristics
① Traditional Doenjang (Jaeraesik Doenjang, 재래식 된장)
Made using the traditional method, this type of doenjang is fermented with meju (메주, soybean blocks) and salt for at least six months. The long fermentation process enhances its deep, nutty flavor. Compared to factory-made doenjang, it has a stronger saltiness and a darker color due to its natural aging process.
② Factory-Made Doenjang (Gaeryangsik Doenjang, 개량식 된장)
Aspergillus oryzae mold is cultivated and mixed with soybeans, wheat, or barley for faster fermentation, allowing for mass production in factories. This type of doenjang has a milder taste than traditional doenjang, with less saltiness and a slight sweetness.
③ Cheonggukjang (청국장, Fast-Fermented Soybean Paste)
Cheonggukjang is fermented for a shorter period than doenjang or ganjang, which is rich in probiotics and known
for its strong aroma. It is commonly used in stews or seasoned dishes.
Though widely enjoyed as a healthy food in Korea, its pungent smell
makes it a love-it-or-hate-it dish for many. |
| Cheonggukjang Jjigae (청국장 찌개) [Photo Credit] Pixabay Dongwon Lee |
④ Makjang (막장, Rustic Soybean Paste)
Made from leftover ingredients after making ganjang
or doenjang, makjang varies by region in taste and texture. It is
particularly popular in Gyeongsang-do province.
⑤ Jipjang (집장, Household Paste)
Commonly made in Chungcheong-do, jipjang is
a cross between doenjang and gochujang, featuring a slightly spicy
yet salty flavor. It is widely used in stews and side dishes.
⑥ Dambukjang (담북장, Soft Fermented Soybean Paste)
Similar to cheonggukjang, dambukjang is made
by boiling soybeans and fermenting them. However, it has a milder taste
and less odor than cheonggukjang.
🫘 How Doenjang is Made
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| Meju, Sunchang Traditional Gochujang Folk Village [Photo Credit] KTO, Kim Jiho |
Doenjang is made by fermenting meju
(메주, fermented soybean blocks).
- Soybeans are boiled, mashed, and
shaped into blocks.
- These blocks are dried and fermented
naturally with beneficial bacteria.
- After fermentation, the blocks are
placed in saltwater and aged for several months in traditional
earthenware jars (onggi, 옹이).
- The solids become doenjang over time,
while the liquid becomes ganjang (soy sauce).
🫘 The
Versatility of Doenjang in Cooking
Doenjang is more than just a stew
ingredient—it can be used in everything from dressings and marinades to
pasta sauces and vegetable glazes. Whether you’re grilling, stir-frying,
baking, or simply making a salad, a touch of doenjang can add depth and
complexity to any dish.
2. Ganjang (간장, Korean
Soy Sauce)
Ganjang, made from fermented soybeans, is
known for its deep, salty flavor. The first written record of Korean
ganjang appears in the Hyangyak Gugeupbang (향약구급방), a medical text from the Goryeo Dynasty (918–1392), which
describes the preparation and health benefits of soy sauce.
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| Rich Soy Sauce [Photo Credit] Pixabay, Eleonorenfalke |
🍶 Types
of Ganjang and Their Characteristics
① Jin Ganjang (진간장, Dark Soy Sauce)
Aged for a long period, jin ganjang has a deep
color and rich umami taste. It is commonly used in stir-fries and braised
dishes, as its balanced sweetness and umami enhance flavors. The dark
color also adds an aesthetic appeal to dishes.
② Guk Ganjang (국간장, Soup Soy Sauce)
Also known as Joseon Ganjang, this type of
ganjang has a lighter color but a stronger salty taste. It is best suited
for soups and stews, enhancing the ingredients' natural flavors while keeping the broth clear and fresh.
③ Yangjo Ganjang (양조간장, Brewed Soy Sauce)
Made by fermenting soybeans and wheat, yangjo
ganjang has an exceptional umami flavor and is widely used in
various dishes. It works particularly well as a base for sauces and
dressings, as it mellows and enhances the flavors of other
ingredients, creating a refined taste.
🍶 How Ganjang is Made
Ganjang is a byproduct of doenjang
fermentation.
- The liquid extracted from the
doenjang-making process is aged separately to develop its deep umami
flavor.
- Depending on the aging process, different
types of ganjang are created, such as soup soy sauce (guk
ganjang, 국간장) and brewed soy sauce (yangjo
ganjang, 양조간장).
🍶 The
Versatility of Ganjang in Cooking
Ganjang is more than just a salty
seasoning—it enhances umami, depth, and balance in various
dishes. From soups and stews to stir-fries, marinades, and glazes, each
type of ganjang plays a unique role in Korean cuisine.
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| Soy-Marinated Crab (간장게장) [Photo Credit] Flickr Jeongyoon Lee |
Whether you’re making broths, grilled
meats, noodles, or dressings, a splash of ganjang elevates flavors without
overpowering them. With its rich fermented complexity, ganjang is essential for creating well-balanced, flavorful dishes.
3. Gochujang (고추장, Korean Red Chili Paste)
Gochujang is the iconic spicy
condiment that defines the bold flavors of Korean cuisine. It became a
staple in Korean food culture between the late 16th and early 17th
centuries, following the introduction of chili peppers to the Korean
Peninsula. Initially, chili peppers were used to create spicy sauces for
cooking, but over time, the fermented gochujang paste was developed
using chili powder.
Traditional gochujang is made by fermenting
chili powder with glutinous rice, fermented soybean powder (meju-garu, 메주가루), and salt, resulting in its signature umami and deep, complex
taste. The fermentation process enhances the flavor and its nutritional
benefits, making it a unique and versatile ingredient in Korean cuisine.
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| Gochujang [Photo Credit] KTO Torai Republic |
🌶️ Types
of Gochujang and Their Characteristics
① Glutinous Rice Gochujang (Chapsal
Gochujang, 찹쌀고추장)
Made with glutinous rice flour, this variety
has a sweeter taste and a smooth texture. It pairs well with dishes like bibimbap
(mixed rice bowls) and tteokbokki (떡볶이, spicy rice
cakes), balancing spice with sweetness.
② Barley Gochujang (Bori Gochujang,
보리고추장)
This type incorporates barley, giving it a nutty
and slightly roasted flavor. Because of its rich depth, it is often used as a
base for ssamjang (쌈장, dipping sauce for wraps) and
is a great match for grilled meats.
③ Sweet Potato Gochujang (Goguma
Gochujang, 고구마고추장)
Infused with sweet potatoes, this version has
an extra hint of sweetness, making it an ideal ingredient for snacks,
baked goods, or fusion dishes. The natural sweetness of sweet potatoes balances
the heat, creating a unique and well-rounded taste.
④ Seasoned Gochujang with Beef (Yak
Gochujang, 약고추장)
This variation is stir-fried with sesame oil,
sugar, minced beef, mushrooms, and vegetables, adding richness and depth.
It is commonly used in bibimbap, onigiri-style rice balls, or as a dipping
sauce for wraps (ssamjang, 쌈장).
⑤ Plum Gochujang (Maesil Gochujang,
매실고추장)
Made with plum extract, this gochujang has a refreshing,
tangy kick, making it an excellent complement to meat and seafood dishes.
🌶️ How Gochujang is Made
Gochujang is made by fermenting chili
powder, rice, and soybean paste together.
- A mixture of glutinous rice, meju
powder (메주가루, fermented soybean powder), red chili
powder, and salt is prepared.
- This mixture is left to ferment in
onggi (옹이) for several months to a year, allowing the
flavors to develop.
- The result is a spicy, slightly
sweet, and umami-rich paste that is a staple in Korean cuisine.
🌶️ The
Versatility of Gochujang in Cooking
Gochujang is more than just a spicy
condiment—it adds depth, umami, and a touch of sweetness to various dishes. Its bold flavor enhances traditional and modern recipes, from stir-fries and stews to marinades, dipping sauces, and BBQ glazes.
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| Tteokbokki (떡볶이) [Photo Credit] KTO Kim Jiho |
Whether you’re making bibimbap (비빔밥), tteokbokki (떡볶이), grilled meats, or
fusion dishes, a spoonful of gochujang brings rich complexity and a
well-balanced heat. Its fermented depth and natural sweetness make it essential for creating bold, flavorful dishes.
The Science and Health Benefits of Fermented Sauces
Korean fermented sauces are not just
flavorful—they are scientifically proven to offer numerous health
benefits due to their rich microbial content developed during
fermentation.
The beneficial probiotics created
in the fermentation process help improve gut health, promoting better
digestion and overall intestinal balance.
Additionally, fermented sauces contain linoleic
acid, lecithin, and saponins, which are known to:
- Lower cholesterol levels
- Improve blood circulation
- Reduce the risk of cardiovascular
diseases
Furthermore, the presence of bioactive
peptides in fermented pastes helps reduce inflammation and ease pain,
making them beneficial in preventing inflammatory conditions.
With their combined nutritional and medicinal benefits, fermented sauces are natural health-boosting foods that can positively impact when consumed regularly.
Closing Thoughts
Korean fermented sauces have exceeded national borders and are now recognized as global health foods.
As people worldwide become more health-conscious, the nutritional benefits
of Korean fermented foods have gained widespread attention.
Gochujang, in particular, has become a
favorite for spice lovers worldwide, while doenjang is being
embraced in vegan cuisine as a plant-based alternative for
adding deep umami flavor.
As the global trend toward healthy
eating continues, Korean fermented sauces are finding their way onto more
international dining tables, further cementing their place as essential
condiments in modern global cuisine.
That concludes our exploration of the charm
of traditional Korean fermented sauces. How about trying doenjang jjigae (된장찌개, soybean paste stew) for dinner tonight or gochujang
bulgogi (고추장 불고기, spicy marinated beef) this weekend?
Experience the rich, deep flavors of fermented sauces firsthand and
savor the uniqueness of Korean culinary tradition right at your table!
[Appendix 1] Fermented Pastes Similar to Korean Doenjang Around the World
Fermented soybean pastes similar to
doenjang exist in many cultures worldwide, each shaped by local culinary
traditions and climate. Here are some notable examples
🌍 Japan – Miso (味噌)
Made from rice, barley, or soybeans, miso is the Japanese counterpart of doenjang. It is commonly used in miso soup (miso-shiru) and other Japanese dishes. Compared to Korean doenjang, miso has a smoother texture and a sweeter taste, as it is often fermented with rice or barley, enhancing its umami depth
🌍 China – Doujiang (豆酱)
A Chinese-style fermented soybean paste, doujiang tends to be thinner in texture than doenjang. It is generally saltier and oilier than Korean doenjang, with regional variations that incorporate different spices for unique flavors
🌍 Vietnam – Tương
Vietnam’s traditional fermented soybean paste, tương, is often made from soybeans left over from soy milk production. It has a lighter, milder taste than doenjang and is often fermented with rice, which adds a subtle sweetness
🌍 Indonesia
– Tempeh
Unlike doenjang, tempeh is a solid, cake-like
fermented soybean product rather than a paste. While doenjang is mainly used as
a seasoning or sauce, tempeh is commonly grilled, fried, or used as a meat
substitute in various dishes
🌍 Thailand
– Tao Jiew (เต้าเจี้ยว)
A Thai-style fermented soybean paste is
usually more liquid than doenjang. It is commonly used in soups and stir-fries.
Tao Jiew is typically saltier than Korean doenjang and is often used in its
liquid form rather than as a paste
🌍 India/Nepal
– Kinema
A fermented soybean dish found in Nepal and
northeastern India, kinema has a strong aroma and umami flavor similar to
doenjang. However, unlike the smooth paste of doenjang, kinema retains whole
soybean pieces in its texture
🌍 Mongolia – Jan (Жан)
A Mongolian fermented soybean product, jan has a salty and savory flavor akin to doenjang. However, it tends to be thinner in consistency and is often used as a sauce for meat dishes
Many other fermented soybean pastes exist around the world, each reflecting the unique culinary heritage and environmental conditions of its region. These fermented condiments play a key role in local cuisines, enriching dishes with complex flavors and depth
[Appendix 2] Varieties of Soy Sauce Around the World
Soy sauce, a staple condiment worldwide,
varies in fermentation methods, flavor, and consistency, adapting to the needs
of each country’s cuisine. Here are some well-known varieties
🌍 Japan – Shoyu (醤油)
Japanese soy sauce is fermented with wheat, resulting in a rich umami taste with a hint of sweetness. Compared to Korean soy sauce, shoyu is less salty, lighter in color, and emphasizes sweetness and umami. The longer it is aged, the darker and more flavorful it becomes
🌍 China – Jiangyou (醬油)
Chinese soy sauce is typically darker and thicker than Korean soy sauce, with a stronger aroma and deeper umami taste. Regional variations exist, but most Chinese soy sauces include soybean residue and additional seasonings, giving them a slightly sweet and rich flavor profile
🌍 Thailand – Si-io (ซีอิ๊ว)
Thai soy sauce is known for its strong sweetness and is used to enhance both savory and sweet dishes. Compared to Korean soy sauce, Thai soy sauce is thicker, sweeter, and less salty, making it more suitable for stir-fries rather than soups
🌍 Indonesia – Kecap Manis
This Indonesian sweet soy sauce adds palm sugar, resulting in a thick, syrupy texture with a caramel-like sweetness. Unlike Korean soy sauce, which focuses on umami and saltiness, kecap manis is predominantly sweet and thick
🌍 Vietnam
– Nước Tương
Vietnamese soy sauce is usually made without wheat,
making it lighter and milder in taste. It has a clean, non-overpowering flavor
that blends well with Vietnamese dishes. Compared to Korean soy sauce, it is
less salty, less umami-rich, and has a clearer, thinner consistency, making it
ideal for dipping rather than cooking
🌍 Philippines – Toyo
Filipino-style soy sauce often includes vinegar or sweeteners, balancing saltiness and acidity. Unlike Korean soy sauce, toyo has a slight tanginess, and its dark color and mild tartness make it a popular marinade ingredient rather than a seasoning for soups or stews
Across the world, soy sauces vary in
texture, taste, and production methods, yet they all serve as essential
condiments in their respective cuisines, adding depth, richness, and complexity
to dishes
[Appendix 3] Spicy Fermented Pastes Similar to Korean Gochujang Around the World
Various countries have their own versions
of spicy fermented pastes or chili-based condiments that share similarities
with Korean gochujang. Here are some notable examples
🌍 China – Doubanjiang (豆瓣酱)
Originating from Sichuan, China, doubanjiang is a fermented chili bean paste with a strong, spicy, and salty flavor. It is commonly used in mala tang, mapo tofu, and Sichuan-style stir-fries
🌍 Japan – Togarashi Miso (唐辛子味噌)
A blend of Japanese miso and chili peppers, this paste offers a savory umami taste similar to Korean gochujang but with a milder spice level
🌍 Thailand – Nam Prik Pao (น้ำพริกเผา)
A Thai-style chili paste made with dried chilies, garlic, shrimp, and tamarind, giving it a spicy, sour, and slightly sweet flavor. It is often used in stir-fries and as a dipping sauce
🌍 Indonesia – Sambal
Widely used in Indonesia and Malaysia, sambal is a spicy chili paste made with chili peppers, garlic, sugar, and vinegar. It comes in various styles, from mild to extremely hot
🌍 Philippines – Alamang
A Filipino chili paste made with fermented shrimp (bagoong) and chili peppers, offering a rich umami flavor with a spicy kick
🌍 Mexico – Adobo Sauce
A Mexican chili sauce made from dried chilies (such as Ancho or Guajillo), garlic, vinegar, and herbs, often used for barbecue marinades and stews
🌍 Vietnam – Sa Tế Sauce
A Vietnamese spicy condiment made by sautéing chopped chili peppers, garlic, shallots, and lemongrass in oil. It is commonly added to soups and grilled dishes
Many other spicy pastes and sauces exist
worldwide, each reflecting local ingredients, climate, and culinary
traditions. These condiments play an essential role in their respective
cuisines, adding unique flavors and depth to a variety of dishes
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