Noodlepedia
A glossary of both familiar and lesser-known Asian ingredients and terms.
Doenjang
A traditional Korean fermented soybean paste — thick, funky, and rich with deep umami. Think of it as Korea’s cousin to miso, but bolder!
Pro Tip: Mix with a bit of sesame oil and garlic for an instant dipping sauce or add to stews for major flavor payoff.
How to Use It:
- Stir into soups like doenjang jjigae
- Add to marinades or dipping sauces
- Blend into dressings for a savory twist
1. Doenjang Jjigae (Korean Soybean Paste Stew)
Vibe: Earthy, savory, warming comfort food. It’s like a hug in a bowl and super easy with store-bought doenjang.
🛒 Ingredients:
2 tbsp doenjang
3 cups water or anchovy broth
1/2 zucchini, sliced
1/2 onion, chopped
1 small potato, cubed
1/2 block tofu, cubed
1 green chili or jalapeño, sliced (optional)
2 garlic cloves, minced
Optional: mushrooms, clams, or kimchi
👩🍳 Instructions:
In a pot, mix doenjang with a bit of the water to dissolve, then pour in the rest.
Add potato, onion, garlic, and bring to a boil.
Add zucchini, tofu, and optional chili. Simmer 10–15 mins until veggies are tender.
Taste and adjust (add more doenjang for saltier, deeper flavor).
Serve bubbling hot with steamed rice and banchan on the side.
🔥 Why it hits: It’s cozy, customizable, and tastes like something a Korean grandma would make you if you were sick or heartbroken.
2. Doenjang Stir-Fry Noodles with Beef or Mushrooms
Vibe: Umami bomb noodle stir-fry with a fermented twist. A total weeknight winner.
🛒 Ingredients:
1 pack stir-fry noodles (soba, udon, or rice noodles all work)
1/2 lb ground beef or sliced mushrooms (for veg version)
1 tbsp doenjang
1 tbsp soy sauce
1 tsp sesame oil
1 tsp sugar or honey
2 cloves garlic, minced
2 cups stir-fry veggies (cabbage, bell pepper, carrots)
Optional: chili flakes, scallions, sesame seeds
👩🍳 Instructions:
Stir-fry garlic and beef/mushrooms until browned.
Add veggies and cook until tender-crisp.
In a bowl, mix doenjang, soy sauce, sugar, and sesame oil. Add to the pan.
Toss in cooked noodles and stir everything together until saucy and glossy.
Garnish with sesame seeds or chili oil for extra drama.
🍜 Why it slaps: Doenjang gives this dish a fermented, funky backbone that makes it taste complex AF with barely any effort.