Korean Jang (Jang — The Three Fermented Staples)

Siblings Born from Meju (It All Starts with Meju)

If you soak 'Meju' (boiled and fermented soybean blocks) in saltwater to age, the extracted liquid becomes Ganjang, and the solids become Doenjang. In other words, Ganjang and Doenjang are siblings from the same root. Gochujang is made by adding chili powder and glutinous rice to this base and fermenting it separately.

Each Has Its Job (Each Has Its Job)

The three sauces have distinctly different flavor profiles.

• Gochujang — Spicy and sweet umami. The center of Tteokbokki, Bibimbap, and various seasonings.
• Doenjang — Deep and savory umami. The base for Doenjang-jjigae and Ssamjang.
• Ganjang — Salty base seasoning. The backbone of Bulgogi, braised dishes, and Namul.

Differences from Miso and Chinese Soy Sauce (vs Miso & Chinese Soy)

Japanese Miso is fermented with rice or barley, making it sweet and smooth, so its aroma disappears if boiled for too long. Korean Doenjang is primarily made of soybeans, so the longer it is boiled, the deeper its savory flavor becomes. Chinese soy sauce is much darker and thicker, so using it in Korean cuisine significantly alters the color and taste.