Haechandle Traditional Doenjang is a Korean naturally fermented soybean paste with centuries of history — a cornerstone ingredient of Korean food culture. Just as European cheese and wine develop complex flavours through ageing, Doenjang achieves its deep, savoury umami through a traditional Korean fermentation method. While it may look similar to Japanese miso, traditional Doenjang has a far more intense and robust flavour with a coarser texture. Miso tends to be smooth and mildly sweet, whereas Korean Doenjang delivers a bold, deeply fermented aroma and pronounced saltiness. It is used as the base for Doenjang-jjigae (fermented soybean paste stew), Doenjang-guk (soup), Ssamjang (dipping sauce), and many other dishes.

Yes, this product contains three of the EU's 14 major allergens: ① Gluten — wheat flour, wheat, distilled alcohol derived from barley and wheat, and Koji containing wheat are all present. ② Fish — anchovy fish sauce and pollock bone extract are included. ③ Soybeans — soybean, defatted soybean flour, and soybean powder are all present. Individuals with gluten intolerance (including coeliac disease), fish allergies, or soybean allergies should avoid this product. Please check the ingredient list carefully before purchase.

No, this product is not suitable for vegans or vegetarians. The ingredients include anchovy fish sauce and pollock bone extract, which are animal- and fish-derived. We do not recommend this product for those following a vegan or vegetarian diet. Additionally, this product does not carry Halal certification, and contains distilled alcohol derived from barley and wheat, making it unsuitable for a Halal diet.

Yes, traditional Doenjang is high in sodium due to its traditional fermentation and preservation process. This product contains approximately 5,000mg of sodium per 100g (equivalent to approximately 12.5g of salt per 100g). It is therefore important to use it in small quantities when cooking. As a general guide, 2–3 tablespoons (approximately 30–45g) is sufficient for a two-serving portion of Doenjang-jjigae, with no need to add extra salt or soy sauce. Doenjang functions as the primary seasoning rather than a condiment, so start with a small amount and adjust to taste. Those who need to limit sodium intake — for example due to high blood pressure — should be mindful of portion sizes.

After opening, Doenjang must be refrigerated. Stored in an airtight container at 4°C or below, it will maintain its quality for several months. As a naturally fermented food, Doenjang — much like an aged European cheese — does not change dramatically in flavour over time. If white mould appears on the surface, the traditional practice is to remove that portion and continue using the rest; however, we recommend consuming the product within its stated best-before date. After each use, seal the lid tightly and always use a clean utensil to avoid introducing moisture or foreign matter. Please follow the storage instructions and best-before date printed on the packaging as the primary guide.