Korea's #1 Best-Selling Doenjang
[Haechandle] Traditional Doenjang
Haechandle Traditional Doenjang has been the Best-Selling Doenjang in Korea for 14 consecutive years!
It's become the standard flavor for Doenjang in Korea. This product has that classic doenjang flavor - with no additional seafood or beef flavor mixed in. It's perfect for people that enjoy the natural taste of Doenjang. Now, doenjang does have a strong funky smell - certainly much more than miso paste. However, the smell isn't overwhelmingly bad, at least to Korean standards. Haechandle rates it a 2/5 on their pungency rating system.
This Deonjang is the go-to paste for many homecooks. Use it to make classic Doenjang stew on a regular basis.
- Best-Selling Doenjang for 14 years!
- Classic Doenjang flavor - no flavors added
- Size is 500 g
Soybean, Salt, Wheat Flour
Expiration period: 1 year 3 months
Before opening, store in a cool, dry area
After opening, keep in refrigerator
What to Make
Doenjang Jjigae (Soybean Stew)
Ssamjang (Korean Dip for Lettuce Wraps)
Other Korean Soups & Stews
About the Brand
Haechandle has been fermenting traditional Korean pastes for the last 35 years. They are a well-known and trusted brand in Korea.
What is Doenjang?
Doenjang is Korea's version of miso paste - but bolder and more pungent. Doenjang has that funky scent of fermented foods, which transforms to deep, umami flavor when cooked. It's used to make one of Korea's most iconic soups, Doenjang Jjigae. Take a look below!
This is an educational overview of the traditional steps in making Doenjang.
Note: This is not actual footage of Haechandle or their production processes.
No. There is gluten added in the form of wheat.
A: No, it does not.
No. There are no animal-based ingredients.
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About The Brand
Haechandle means a 'field full of sun' in Korean. The company has been making traditional Korean pastes for the last 35 years. They ferment their pastes in large open fields, underneath the sun. This brand is owned and managed by the large food conglomerate CJ Cheiljedang.