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Doenjang
 | |
| Alternative names | Soybean paste |
|---|---|
| Type | Fermented bean paste |
| Place of origin | Korea |
| Region or state | East Asia |
| Main ingredients | Soybean, brine |
| Other information | Brewed along with ganjang |
| Korean name | |
| Hangul | 된장 |
|---|---|
| Hanja | 된醬 |
| Revised Romanization | doenjang |
| McCune–Reischauer | toenjang |
| IPA | [tøn.dʑaŋ] |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
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Doenjang[1] (Korean: 된장; "thick sauce") or soybean paste[1] is a type of fermented bean paste[2] made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup and soy sauce production. It is sometimes used as a relish.[2]
- ^ a b (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-24.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (Press release) (in Korean). 2014-05-02.
- ^ a b Holland, M. (2015). The World on a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them. Penguin Publishing Group. p. 221. ISBN 978-0-698-19406-9. Retrieved November 3, 2017.
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