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Urban Platter

Doenjang, 170g (Korean Fermented Soybean Paste | Product of South Korea | For Doenjang Jjigae, Ssamjang, Ramen & Stir-Fries)

₹ 295
Inclusive of all taxes.
SKU: 5430446645612

Urban Platter Doenjang is a traditional Korean fermented soybean paste, made and packed in South Korea. Deep, earthy and full of umami, it's the base of doenjang jjigae and the ssamjang dip served with Korean BBQ. Stir a spoonful into soups, stews, ramen, marinades and dressings for an instant savoury lift. One small tub goes a long way.


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Doenjang, 170g (Korean Fermented Soybean Paste | Product of South Korea | For Doenjang Jjigae, Ssamjang, Ramen & Stir-Fries)
Doenjang, 170g (Korean Fermented Soybean Paste | Product of South Korea | For Doenjang Jjigae, Ssamjang, Ramen & Stir-Fries)
₹ 295.00
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Product Related Questions

A traditional Korean fermented soybean paste. It's used as a base for stews and soups, in dips like ssamjang, and as a seasoning in everyday Korean cooking.
Both are fermented soybean pastes. Doenjang is usually thicker, saltier and more robust in flavour, while Japanese miso tends to be smoother and milder.
Gochujang is a sweet-spicy red chilli paste. Doenjang is savoury and earthy, with no chilli heat. They're often used together, as in ssamjang.
No. It's salty and savoury, not spicy.
Start with a teaspoon or two and taste. It's quite salty, so reduce the other salt in your recipe.
Yes. It contains wheat (gluten) and soy. It isn't suitable for people with wheat or soy allergies
Store in a cool, dry place before opening. After opening, keep it airtight in the refrigerator and always use a clean, dry spoon.

Product Details

In Korean homes, a tub of doenjang is as essential as salt. This fermented soybean paste is what gives doenjang jjigae its comforting depth, what makes ssamjang worth dunking into, and what quietly seasons soups, greens and rice bowls every day.
Ours is made and packed in South Korea. It's thick, earthy and deeply savoury, a little like miso but bolder and more rustic. A small spoon is all you need to add body and umami to a dish.
Simmer it with tofu, zucchini and potatoes for a classic jjigae. Mix it with gochujang, garlic and sesame oil for a quick ssamjang. Stir it into your ramen broth, whisk it into a salad dressing, or rub it over vegetables before roasting. Once it's in your fridge, you'll find a dozen ways to use it.

  • Korea's Kitchen Staple: The fermented soybean paste behind doenjang jjigae, ssamjang and countless Korean home meals. Made and packed in South Korea.
  • Big, Deep, Savoury: Rich, earthy and full of umami. A single teaspoon turns a plain broth, dressing or stir-fry into something with real depth.
  • Miso's Bolder Cousin: If you love miso, meet its funkier, more robust Korean cousin. Thicker, saltier and made for hearty stews and dips.
  • Not Just For Korean Food: Whisk it into salad dressings, rub it over roasted vegetables, stir it into ramen, or add a spoon to your paneer or tofu marinade.
  • A Little Goes A Long Way: Each 170 g tub gives about 11 servings of 15 g. Refrigerate after opening and always use a clean, dry spoon.

Product Specifications:

Net Weight: 170g

Gross Weight: 220g

Dimensions: 12 x 9 x 4 cm

Shelf Life: 540 Days

Origin: South Korea

Packaging: Plastic Jar

Brand: Urban Platter

SKU ID: 5430446645612

Ingredients: Water, Soy Bean (21.70%), Refined Wheat Flour (Maida), Soy Bean Paste, Salt, Soy Bean Powder, Defatted Soy Bean Powder, Pumpkin Powder, Yeast Extract, Flavour Enhancer (E635)

Urban Platter

Doenjang, 170g (Korean Fermented Soybean Paste | Product of South Korea | For Doenjang Jjigae, Ssamjang, Ramen & Stir-Fries)

₹ 295
MRP ₹ 300

In Korean homes, a tub of doenjang is as essential as salt. This fermented soybean paste is what gives doenjang jjigae its comforting depth, what makes ssamjang worth dunking into, and what quietly seasons soups, greens and rice bowls every day.
Ours is made and packed in South Korea. It's thick, earthy and deeply savoury, a little like miso but bolder and more rustic. A small spoon is all you need to add body and umami to a dish.
Simmer it with tofu, zucchini and potatoes for a classic jjigae. Mix it with gochujang, garlic and sesame oil for a quick ssamjang. Stir it into your ramen broth, whisk it into a salad dressing, or rub it over vegetables before roasting. Once it's in your fridge, you'll find a dozen ways to use it.

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