What's the difference between doenjang and miso?

I talk about a few key points on how doenjang (a Korean soybean paste) and miso (a Japanese soybean paste) are different! This video is part of a series called "What's the difference?" where I explain the main points on why similar ingredients vary and how they're used differently. If you have any requests for this series drop a comment below!

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[shaneliew]

Doenjang is fermented with a bacterial culture (Aspergillus Oryzae + Bacillus Subtilis) and miso is fermented with a single fungus Aspergillus Oryzae.

[skatingcanuck]

Thank you. I appreciate these informative videos. One of the main reasons I prefer doenjang is for its versatility. Miso is very delicate and must only be added at the last stage (or you will kill all the beneficial probiotics). Doenjang is much heartier and can withstand a stew (and reheats), and as you know can be used as dipping sauce, for noodle dishes, etc.... I feel like you get more value with doenjang. I have seen very expensive aged miso at a Japanese supermarket, but have not tried it. Lastly there are many darker miso that has a richer flavour, but am not sure if those are any less fragile.

[lisahinton]

Thank you for this! I always cringe when chefs will say that if you don't have doenjang, to just substitute miso. Ugh! Makes me so crazy. Anyway, thanks for this video! I look forward to looking at more in this series.

[Streichen-ne]

I typically just use aka miso in place of doenjang. It may sound strange, but I prefer aka miso because it's more strongly-flavored than doenjang. Some people in the comments seem afraid of the funkiness of doenjang, and seem to only think of shiro miso, but I probably need an intervention.

[alvinkim]

Thanks for the video, Miss. This is essential information for those into doenjang and/or miso. Would like a video on the benefits of either. xD

[blackhorse]

Very interesting….. There is a Korean store near me, that I have gone to for several years for various supplies. Next trip = Doenjang……….. Kamsahamnida

[babycakes]

I bought good miso, and doenjand that sucks. Can we see the boxes???

[thekoreanpantry]

Every time a journalist/chef/blogger uses miso instead of doenjang, I die a little inside! 😂 People, do some research!!

[Tarpunyaf]

You are wrong about the color of Miso, because there are many kinds of Miso which are different in color and one of them has similar color as Doenjang.

[potatostarch-hi]

it is a very good savory dipping sauce for veggies and snacks for me but there are other uses.
the color might be added because of marketing reason. i doubt it has anything to do with the paste quality. maybe in the old days and it was passed down through the generations or superstition based on word of mouth. i assume. nothing personal just a comment

[johny.]

If doenjang is male, miso is female. Not trying to be offensive. Miso is light and elegant, Doenjang is strong and hearty.

[Taromango-xf]

그거 아세요? '미소'라는 말은 고구려 방언(고대 한국어)으로 고대에 고구려에서 일본으로 전해져 아직까지 미소라고 부르고 있는것입니다.

[harryroger]

Miso has has a lot more umami without the unpleasant oder, Never use doenjang in Japanese food = it will ruin it.

[ChrisBartleyLeo]

I go for miso because I can’t find MSG free doenjang.