Korean Fermented Sauces: A Comprehensive Guide to Soy Sauce, Doenjang, and Gochujang

Fermented sauces are essential elements in Korean cuisine. 

Today, we’re diving into the “Big Three” fermented sauces that have supported Korean dining traditions: soy sauce (ganjang), fermented soybean paste (doenjang), and red chili paste (gochujang). 

Each of these sauces carries a unique history, passed down through generations. 

Soy sauce traces its roots back to the Goryeo Dynasty, while doenjang is believed to have origins dating back to the Goguryeo period. 

Gochujang, on the other hand, emerged in the late 16th century after chili peppers were introduced to Korea.

The Goryeo Dynasty (918–1392) was a Korean kingdom known for unifying the Korean Peninsula and advancing culture, Buddhism, and trade.

 

By the end of this post, you’ll realize that these fermented sauces are not just condiments—they are treasures created by time. 

With their deep umami flavors and health benefits, let’s embark on a journey to explore the charm of Korean traditional fermented sauces.

Gochujang
[Photo Credit] Korea Tourism Organization, Torai Republic

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Types and Characteristics of Fermented Sauces: Soy Sauce, Doenjang, and Gochujang

While regional variations such as Jeupjang from Gyeongsang Province, Cheongtaejang from Gangwon Province, and Patjang from Jeolla Province exist, the three most widely recognized fermented sauces found in households nationwide are soy sauce, doenjang, and gochujang.

Jeupjang is a regional Korean fermented sauce from Gyeongsang Province, known for its distinctive savory and tangy flavor.

Cheongtaejang is a traditional fermented soybean paste from Gangwon Province, characterized by its mild flavor and soft texture.

Patjang is a traditional Korean fermented sauce from Jeolla Province, made with red beans and known for its earthy and slightly sweet flavor.

 

Soy Sauce: A Perfect Harmony of Salty and Deep Flavors

Soy sauce, made by fermenting soybeans, is characterized by its salty and profound flavor. 

While soy sauce originated in China, it was introduced to Korea during the Goryeo Dynasty. 

The first recorded mention of soy sauce in Korea can be found in the medical text Hyangyak Gugeupbang from the mid-Goryeo period, detailing its preparation and benefits.

 

Types and Characteristics of Soy Sauce

1. Jin Ganjang (Dark Soy Sauce)
   Aged for an extended period, this soy sauce has a dark color and rich flavor. Jin ganjang is commonly used for stir-fries and braised dishes, offering a perfect balance of sweetness and umami. Its dark hue also enhances the visual appeal of dishes.

 

2. Guk Ganjang (Light Soy Sauce)
   Also known as Joseon ganjang, this lighter soy sauce is saltier and ideal for soups and stews. It enhances the natural flavors of ingredients while adding a clean and subtle taste.

 

3. Yangjo Ganjang (Brewed Soy Sauce)
   Brewed from soybeans and wheat, yangjo ganjang boasts exceptional umami and is versatile across various dishes. It works particularly well as a base for sauces and dressings, enveloping ingredients with a smooth and sophisticated flavor.

 

Tip: Soy sauce loses its aroma when heated. To preserve its flavor, use it in unheated dishes or add it during the final stages of cooking.

Soy Sauce
[Photo Credit] Korea Tourism Organization, Park Eun-kyung

 

Traditional Soy Sauce Recipe

1. Soak clean soybeans in water for 24 hours.
2. Crush the soaked soybeans.
3. Mix the crushed soybeans with salt. The ideal ratio of soybeans to salt is 1:1.
4. Place the mixture in an earthenware jar and add water—about twice the volume of the soybean-salt mixture.
5. Cover the jar with a lid and store it in a cool place for fermentation.

[Source] Jeongdamun Farm

 

*** The recipe is provided for reference and simplified. Even for Koreans, it's challenging to make at home, so there's no need to try it yourself.

 

Doenjang: The Depth of Flavor and Aroma Perfected

Doenjang, like soy sauce, is made by fermenting soybeans. 

Its rich umami and nutty aroma are its standout features. 

Doenjang is believed to have originated during the Goguryeo period and is referenced in historical documents such as Eumsik Dimibang, a 17th-century cookbook where it is mentioned as "doenjang." 

However, the exact form and characteristics of this early doenjang remain unclear.

 

Types and Characteristics of Doenjang

1. Traditional Doenjang
   Made using the classic method of fermenting meju (soybean bricks) and salt, traditional doenjang requires over six months of aging to develop its full-bodied, nutty flavor. Its natural fermentation process results in a saltier and darker paste compared to modern versions.

 

2. Modern Doenjang
   Similar to Japanese miso, modern doenjang is produced in factories using cultured bacteria for faster fermentation. It has a milder, less salty taste with a hint of sweetness, making it more accessible for diverse palates.

 

3. Cheonggukjang
   With a much shorter fermentation period, cheonggukjang is known for its pungent aroma and high nutritional value. It is commonly used in stews or as a seasoning for vegetable dishes.

 

4. Makjang
   A byproduct of soy sauce or doenjang production, makjang varies in flavor and texture across regions. It is especially popular in the Gyeongsang Province.

 

5. Jipjang (Homemade Paste)
   Found mainly in Chungcheong Province, jipjang lies between doenjang and gochujang in terms of flavor, offering a mildly spicy and salty profile perfect for stews and side dishes.

 

6. Dambukjang
   Similar to cheonggukjang, dambukjang is made by boiling soybeans and fermenting them. It has a less pronounced odor than cheonggukjang and a smoother flavor profile.

 

Tip: Doenjang isn't just for stews. Use it as a base for salad dressings by mixing it with sesame oil or serve as a dipping sauce for fresh vegetables to add a Korean twist to your meals.

 

Doenjang
[Photo credit] Pixabay Lee Eun-young

How to Make Traditional Doenjang

A. Making Meju (Soybean Bricks)

1. Soak Soybeans: Wash soybeans thoroughly and soak them in water overnight.
2. Cook: Boil the soaked soybeans over medium heat for 10–12 hours until they are soft.
3. Mash: Drain the water and crush the beans using a mortar or other tools.
4. Shape into Bricks: Shape the mashed soybeans into rectangular blocks.
5. Ferment Naturally: Place the bricks on straw mats in a well-ventilated, sunny spot. Allow them to ferment for 2–3 months.

 

[Source] Tistory, Seo Hyun-siki

 

B. Fermenting Doenjang

1. Wash and Dry Meju: Rinse the fermented meju and dry them under the sun.
2. Prepare Brine: Dissolve unrefined sea salt in fresh water to create an 18-degree Baumé saline solution. For instance, mix 5.5 kg of salt into 20 liters of water for one bushel of meju.
3. Fermentation Jar: Place the dried meju in an earthenware jar, and pour in the brine using a muslin cloth.
4. Add Ingredients: Add charcoal, chili peppers, and sesame seeds to the jar for added flavor and preservation.
5. Age: Cover the jar with a breathable cloth and adjust the lid based on the weather—open on sunny days, closed on rainy days. The longer the fermentation, the deeper the flavor. A minimum of 6 months is recommended.

[Sources] Naver Blog, Haneultur Farm

 

Gochujang: Korea’s Spicy-Sweet Soul

Gochujang represents the quintessential spicy flavor in Korean cuisine. 

Its roots date back to the late 16th to early 17th centuries, after chili peppers were introduced to Korea. 

Over time, the process evolved to include chili powder, glutinous rice, meju powder, and salt, resulting in a fermented paste rich in umami and sweetness.

 

Types and Characteristics of Gochujang

1. Glutinous Rice Gochujang
   Made with glutinous rice powder, this gochujang has a pronounced sweetness and smooth texture, making it ideal for dishes like bibimbap or tteokbokki.

 

2. Barley Gochujang
   Incorporating barley grains, this gochujang has a nutty, savory flavor. It pairs well with wraps and ssamjang sauces.

 

3. Sweet Potato Gochujang
   Infused with sweet potatoes, this variation balances spiciness with natural sweetness, making it suitable for snacks or desserts.

 

4. Yak Gochujang (Medicinal Gochujang)
   Enhanced with ingredients like sesame oil, sugar, and finely minced beef, this gochujang adds depth to dishes like bibimbap and can double as a condiment for wraps.

 

5. Plum Gochujang
   With added plum extract, this gochujang has a refreshing tanginess, perfect for grilled meats or fish.

 

Tip: Gochujang elevates the spiciness of stews and stir-fries. It’s also an excellent base for BBQ sauces, as seen in the growing popularity of Korean-inspired dishes abroad.

 

Gochujang
[Photo Credit] Korea Tourism Organization, Torai Republic

Traditional Glutinous Rice Gochujang Recipe

[Ingredients]

• Chili powder: 4 kg
• Malted barley: 1 kg
• Rice syrup: 4 liters
• Soy sauce: 1 liter
• Distilled spirits: 2 bottles
• Meju powder: 2 kg
• Glutinous rice: 2 kg
• Unrefined sea salt: 2 kg
• Water: 6 liters

 

[Steps]

1. Grind Chili Powder: Use finely ground chili powder specifically for gochujang.
2. Prepare Malt Extract: Boil malted barley in 6 liters of water, then blend into a smooth mixture.
3. Cook Glutinous Rice: Cook glutinous rice into a thick porridge.
4. Mix Ingredients: Combine chili powder, meju powder, salt, soy sauce, glutinous rice porridge, rice syrup, and distilled spirits. Mix thoroughly.
5. Ferment: Transfer the mixture to an earthenware jar and let it ferment for 2–3 months under the sun.

 

[Source] 10,000 Recipes Blog, Eobudong CaptainKim

 

*** The recipe is provided for reference and simplified. Even for Koreans, it's challenging to make at home, so there's no need to try it yourself.

 

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The Science and Health Benefits of Fermentation

Korean fermented sauces are rich in health-promoting compounds produced during fermentation. Beneficial microorganisms improve gut health by increasing probiotics, while antioxidants and anti-inflammatory compounds support overall wellness. Fermented sauces like doenjang contain linoleic acid, lecithin, and saponins, which help lower cholesterol and improve blood circulation, reducing the risk of cardiovascular diseases. Peptides found in fermented sauces also alleviate inflammation and prevent chronic diseases.

Doenjang Jjigae (Soybean Paste Stew)
[Photo credit] Alex Bundo, Korea Tourism Organization

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Closing Thoughts: The Global Future of Korean Fermented Sauces

Korean fermented sauces are gaining recognition worldwide for their health benefits and bold flavors. Gochujang’s spicy kick is making waves in international BBQ and fusion cuisines, while doenjang is celebrated in vegan recipes for its umami-rich taste. As global interest in health-conscious eating grows, these sauces are becoming staples on tables far beyond Korea.

Jangdokdae
[Photo Credit] Korea Tourism Organization, Yoon Hyo-sang

Jangdokdae are traditional Korean earthenware platforms used for fermenting and storing sauces like soy sauce, doenjang, and gochujang.

Why not try making a hearty doenjang stew tonight or experimenting with gochujang-glazed BBQ over the weekend? 

Experience the depth and warmth of Korean tradition with every bite!