5 Best Doenjang Substitutes Worth Trying

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Pick a substitute based on how much fermented depth and saltiness your dish needs, then adjust with soy sauce (for salt/umami) or a sweeter ingredient (for balance).

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Prep Time 5

Cook Time 0

Total Time 5

Servings: 1 batch

Course: Substitutes

Ingredients Equipment Method Notes

Ingredients

Best Matches

1:1 ssamjang Closest soybean-paste vibe; reduce added sugar if your recipe is sweetened.
1:1 yellow miso (fermented soybean paste) Fermented depth with a slightly sweeter/rounder finish than doenjang.

Good Alternatives

¾:1 white miso + soy sauce More delicate miso flavor; use soy sauce to restore doenjang-style saltiness.

Emergency Swaps

¾:1 soy sauce + tahini Adds savory body when you can’t get fermented pastes; tahini replaces some richness.

Equipment

Small Bowl
Spoon
measuring tablespoon

Method

Choose your substitute: start with ssamjang or yellow miso for the closest fermented soybean flavor.
Use the listed ratio (1:1 where given). If your dish needs more salt/umami, add a small splash of soy sauce.
For soups and stews, stir the paste in near the end (last 5–10 minutes) to prevent harshness.
Taste and balance: if it’s too salty, dilute with broth; if it’s too flat, add a pinch of sugar or a few drops of vinegar.

Notes

Substitutes vary in saltiness; always taste after simmering 5–10 minutes.
If using spicy pastes (like gochujang), reduce chili impact first, then adjust seasoning.

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