Pronounced: dang-jah-ng

Characteristics: umami flavor with a coarse paste texture

Made with: fermented soy beans

Commonly used in: dips and lettuce wraps

Doenjang has similarities to miso, but is coarser in texture. This paste also is an umami vehicle that amps up any dish you add it to. Add heat or liquid to soften the paste even further. 

You'll see this fermented soy bean paste commonly used in Korean cuisine, but add it anywhere you'd like a deeper flavor profile, like this sauce for a stir fry.