Korean Jang (장): What it is
Jang refers to Korea’s traditional fermented condiments, mainly made from soybeans, salt, and time (fermentation and aging). They form the flavor backbone of Korean cuisine by adding umami, depth, aroma, and seasoning power.
1) Doenjang (된장) — Korean Fermented Soybean Paste
What it is
A thick paste made from meju (fermented soybean blocks) that are aged in brine. After fermentation, the solid portion is separated and further aged to develop deep flavor.
Main ingredients
Soybeans (meju), salt, water
Key characteristics
- Strong nutty, savory, earthy umami
- Flavor varies widely depending on meju quality, salt level, and aging conditions
- Thick, paste-like texture
2) Ganjang (간장) — Korean Soy Sauce
What it is
Soy sauce made from the liquid (brine) created when meju ferments in salt water. That liquid is separated and matured to deepen aroma, color, and umami.
Main ingredients
Meju (soybeans), salt, water
Key characteristics
- Salty foundation with layered umami and aroma
- Color and flavor deepen with aging
- Liquid seasoning (more than just “saltiness”—it shapes the dish’s aroma and finish)
Common styles (everyday culinary classification)
- Guk-ganjang (soup soy sauce): cleaner, sharper; often used for soups and seasoned vegetables
- Jin-ganjang (general-purpose soy sauce): widely used for braising, stir-frying, marinades, and dipping
3) Gochujang (고추장) — Korean Red Chili Paste
What it is
A fermented paste combining chili powder, fermented soybean component (often meju powder), grain-based sweetness (rice or glutinous rice), and salt. Fermentation and aging create a signature balance of spicy-sweet-savory.
Main ingredients
Chili powder, fermented soybean component, rice/glutinous rice (often via malt-based saccharification), salt
Key characteristics
- Balanced spicy + sweet + umami
- Thick, sticky paste with rich aroma
- Aging rounds out harshness and develops a smoother, deeper taste
4) Ssamjang (쌈장) — Wrap Dipping Paste
What it is
A mixed condiment made by blending doenjang and gochujang (often) with aromatics such as garlic, scallion, sesame oil, sesame seeds, and sometimes onion or fresh chili. It is usually made fresh or used after short resting.
Main ingredients (typical)
Doenjang + gochujang, garlic, scallion, sesame oil, sesame seeds (optional: onion, green chili, sweeteners)
Key characteristics
- Complex and balanced: salty, savory, spicy, nutty, sometimes slightly sweet
- The most “customizable” jang—recipes vary by household and region
- Thick, scoopable texture