Korean soybean paste is often compared with Japanese miso paste. It is made with fermented soybeans over a period of time. It has natural pungent smell and flavor.
It is mainly used in soup & stew but it can also be used as a sauce when making side dishes.
Once opened, doenjang should be stored in the refrigerator.
***The top of the paste may oxidize a bit and turn brown, but it’s still edible.