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Sunchang Doenjang Soybean Paste 500g
Sunchang Doenjang Soybean Paste 500g
- Traditional preparation using carefully selected soybeans and brine.
- Offers a deep, intense savory flavor characteristic of authentic Korean cuisine.
- Ideal as a base ingredient for various jjigae (stews) or as a rich dipping sauce.
- Convenient 500g tub format ensures freshness and simple storage after opening.
Unleash the flavor of Japan & Korea: Sunchang Doenjang Soybean Paste 500g!
Authentic Fermentation from Sunchang
Sunchang Doenjang Soybean Paste is crafted following centuries-old methods in Sunchang County, Korea, a region renowned for its ideal climate and pristine water quality essential for superior fermentation. This traditional process uses only high-quality soybeans and brine, allowing the paste to develop a deep, complex umami profile over time. The careful aging ensures a richness and authenticity that forms the foundation of classic Korean cuisine.Rich Umami Depth and Savory Texture
The flavor profile of Sunchang Doenjang offers a powerful, earthy savoriness that balances salty, subtly sweet, and intensely nutty notes. Unlike smoother pastes, this doenjang retains a pleasant, slightly chunky texture from the mashed soybeans, which melts easily into hot broths. Its robust and mature flavor is concentrated, providing a foundational umami essential for deepening the taste of any dish.How to Enjoy
Sunchang Doenjang is incredibly versatile. It is primarily used as the key ingredient for Doenjang Jjigae (Korean soybean paste stew). For a quick application, mix it with minced garlic and sesame oil to create a flavorful ssamjang dipping sauce for grilled meats or fresh vegetables. It can also be incorporated into marinades or used to season simple vegetable side dishes (namul) for an authentic Korean touch.Product description created with the help of AI and reviewed by our team.
Best Before, Important Information
MHD: 28.11.2026
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. The product description was created using AI tools and was carefully reviewed and approved by our editorial team before publication. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 730kJ/ 174kcal |
| Fat - of which saturated |
5.7g 0.9g |
| Corbohydrate - of which sugar |
16g 8.0g |
| Protein | 13g |
| Natrium (Salt) | 12.3g |
SOYBEAN paste 94.45% (water, SOYBEANS, WHEAT flour, salt, WHEAT, fermented SOYBEAN powder, Koji, SOYBEAN powder), distilled alcohol (contains BARLEY, WHEAT), water, defatted SOY powder, salt, vegetable concentrate [hydrolyzed SOY sauce, glucose, POLLOCK bone extract, dextrin, ANCHOVY sauce (ANCHOVY, salt), yeast extract, vegetable extract (onion, radish, garlic, napa cabbage, spring onion)], flavor enhancers (E627, E631).
Details & Importer
Manufacturer: Sunchang
Panasia DE Handels GmbHRobert-Koch-Str. 1a 63128DietzenbachDeutschland
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Frequently asked questions
How should Sunchang Doenjang be prepared to ensure it dissolves smoothly in soup bases without being gritty?
Sunchang Doenjang should be fully dissolved in a small amount of cold water or reserved stock before being incorporated into the main simmering broth to ensure a smooth consistency.
What is the best method to reduce the saltiness of Doenjang Jjigae if too much paste was added during cooking?
To balance excessive saltiness, incorporate mild, absorbent ingredients such as extra cubed potato, zucchini, or tofu, which effectively soak up the salinity without diluting the stew's depth.
How does using this Doenjang for stew compare with using Guk-ganjang (Korean soup soy sauce) for flavoring broth?
Doenjang imparts a thick body and complex fermented umami suitable for robust, hearty stews (Jjigae), whereas Guk-ganjang provides only saltiness and a light color, best reserved for thin, clear soups (Guk).
Is it beneficial to lightly sauté the Doenjang with aromatics like garlic and onion before adding the main liquid base?
While traditionally added directly to liquid, briefly sautéing the paste with vegetables can enhance its depth and nutty flavor. This technique requires low heat and close attention to prevent scorching.
When making Doenjang Jjigae, should I prioritize anchovy stock or beef stock for the most authentic flavor profile?
Anchovy and kelp (dashima) stock are traditionally favored because their clean seafood flavor complements the earthiness of the soybean paste, yielding the characteristic, authentic Korean flavor.
Wo kann ich die Inhaltsstoffe (Allergene) finden?
Sie können die Zutaten und die Allergieinformationen auf jeder Produktseite finden. Hier sind die Zutaten für die Sunchang Doenjang Soybean Paste: gereinigtes Wasser, SOJAbohnen, WEIZENmehl, raffiniertes Salz, koreanische SOJAohnenpaste (SOJAbohnen, raffiniertes Salz), SOJAbohnenpaste (SOJAbohnenpaste) MEJU, raffiniertes Salz), Alkohol, SOJAbohnenpulver, Brühenbasis, Brühe (fermentierte Bakterien)
