You're staring at a recipe that calls for doenjang, and the jar is empty. The fermented soybean paste builds depth in stews, soups, and marinades, but you're not stuck without it.
What matters is matching the fermented, umami-rich base that doenjang delivers. Some swaps lean sweeter, others add heat, and a few bring salt without the chunky texture.
This guide covers the closest matches and practical backups, starting with the nearest flavor. Use the quick reference table to jump straight to ratios, then read the details to pick what fits your dish.
| # | Substitute | Best For | Ratio | Key Note |
|---|---|---|---|---|
| 1 | Miso Paste | ✨ Both | 1:1 | Sweeter and milder |
| 2 | Tianmianjiang | 🍳 Cooking | 1:1 | Thick and syrupy |
| 3 | Soy Sauce Mix | 🍳 Cooking | See notes | Thinner consistency |
| 4 | Gochujang Miso | 🍳 Cooking | See notes | Adds spice |
| 5 | Anchovy Paste | 🍳 Cooking | 1 teaspoon per 1 tbsp | Fishy umami |
| 6 | Chickpea Paste | 🍳 Cooking | 1:1 | Milder fermentation |
| 7 | Homemade Soybean Paste | 🍳 Cooking | 1:1 | Deeper flavor |
Miso and tianmianjiang offer the closest flavor and texture to doenjang. Focus on matching the fermented, umami-rich base first. For thicker stews, adjust liquid levels when using soy sauce mixes or pastes with thinner consistency.
7 Smart Doenjang Swaps When You're Out
The swaps below move from closest match to bolder options. Pick based on the dish and what's already in your pantry.
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1 - Miso
Miso delivers the fermented soybean base with a smoother texture and sweeter finish. It works in soups and stews but lacks the earthy chunkiness doenjang brings to Korean cooking.
Use 1 tablespoon miso per 1 tablespoon doenjang. The flavor runs milder, so add a pinch of salt or a splash of soy sauce if the dish tastes flat.
Here's what to know:
- Texture - Smoother and less grainy than doenjang.
- Flavor shift - Sweeter and less bold, especially white miso.
If you're short on miso too, swaps when Miso Paste runs out covers other fermented options that hold up in broth-based dishes.
*Skip if::* You want a chunkier texture or need the deep, earthy funk of aged doenjang.
White Miso
Works for: Lighter soups and dressings
Skip if: You need bold, savory depth
Red Miso
Works for: Stews and marinades
Skip if: You want a sweeter profile
2 - Tianmianjiang
Chinese soybean paste brings thick, syrupy body with a sweeter profile. It works in stir-fries and sauces but doesn't deliver the fermented punch doenjang does.
Use 1 tablespoon tianmianjiang per 1 tablespoon doenjang. The sweetness leans heavier, so cut back on sugar or honey in the recipe.
- Best use - Stir-fries and glazes where sweetness balances spice.
- Texture - Thick and glossy, sticks to ingredients.
- Flavor - Sweet and less salty, with mild umami.
- Adjustment - Add a splash of soy sauce to bring up the salt.
*Skip if::* The dish relies on strong fermentation flavor or you're cooking traditional Korean recipes.
3 - Soy Sauce Mix
Mixing soy sauce with mashed fermented black beans brings salty umami without the paste consistency. It works in marinades and dipping sauces but won't thicken stews or cling to ingredients the way doenjang does.
Combine 1 tablespoon soy sauce with 1 teaspoon mashed fermented black beans for each tablespoon of doenjang. Taste and add more beans if you want deeper fermentation.
- Ratio - 1 tablespoon soy sauce + 1 teaspoon fermented black beans per 1 tablespoon doenjang.
- Texture - Thin and liquid, not a paste.
- Best for - Marinades, dipping sauces, quick stir-fry seasoning.
Out of soy sauce as well? Replacements similar to Soy Sauce covers tamari, coconut aminos, and fish sauce for salty, umami backups.
*Skip if::* You need a paste texture or plan to use it as a base in a thick stew.
4 - Gochujang Miso
Blending gochujang with miso adds heat and sweetness while keeping some fermented depth. It works in spicy stews and Korean-style sauces but shifts the flavor toward chili paste rather than pure soybean.
Mix 1 tablespoon gochujang with ½ tablespoon miso per tablespoon of doenjang. The spice level rises, so start with less if you're cooking for mild palates.
What to expect:
- Heat - Gochujang brings noticeable spice.
- Sweetness - Pulls the dish toward a sweeter, redder profile.
Don't have gochujang either? Easy Gochujang swaps that work keeps you in the Korean pantry lane without hunting for specialty stores.
*Skip if::* You want a purely fermented bean flavor or need to avoid heat entirely.
| Use | Ratio | Notes |
|---|---|---|
| Spicy stew | 1 tablespoon gochujang + ½ tablespoon miso | Adjust heat to taste |
| Marinade | Same ratio | Add sesame oil for richness |
| Dipping sauce | Same ratio | Thin with water or vinegar |
5 - Anchovy Paste
Anchovy paste delivers fishy, salty umami without any bean flavor. It works in savory Korean soups and broths but doesn't replicate the fermented soybean base.
Use 1 teaspoon anchovy paste per tablespoon of doenjang. The salt content runs high, so taste before adding more soy sauce or salt.
- Flavor - Fishy and intensely savory, no sweetness.
- Texture - Smooth and oily, dissolves quickly in liquid.
- Best use - Broths, soups, and stews where umami matters more than bean flavor.
Missing anchovy paste as well? Simple Anchovy Paste substitutes list covers fish sauce, shrimp paste, and dried anchovies for similar depth.
*Skip if::* You're vegetarian, want mild flavor, or need the bean base that defines doenjang.
6 - Chickpea Paste
Fermented chickpea paste brings earthy, nutty depth with milder fermentation. It works in Southeast Asian-style curries and sauces but doesn't match the bold funk of Korean doenjang.
Use equal amounts-1 tablespoon chickpea paste per tablespoon of doenjang. The salt level runs lower, so add soy sauce or fish sauce to bring up the savory base.
Out of chickpeas too? Chickpea swaps for protein covers lentils, white beans, and other legumes that hold up in stews and curries.
*Skip if::* You're cooking traditional Korean recipes or need a stronger fermented punch.
7 - Homemade Soybean Paste
Making your own soybean paste from cooked soybeans, salt, and time gives you deeper fermentation flavor. It works in long-cooked dishes where bold, unrefined taste matters, but it takes planning.
Use 1 tablespoon per tablespoon of doenjang. The texture runs coarser and less refined, so mash it slightly if you want smoother consistency.
The fermentation process takes weeks, so this isn't a quick fix. If you have time and dried soybeans, it's the closest match to traditional doenjang.
*Skip if::* You need a substitute today or don't have time to ferment.
Picking the Right Replacement
The best swap depends on stew, marinade, or sauce. Miso comes closest in flavor and works in most recipes without major changes.
For stir-fries, tianmianjiang adds body and sweetness that balances spice.
- Closest match - Miso for fermented depth
- Easiest grab - Soy sauce mix if paste isn't critical
- Bold alternative - Gochujang miso for spicy Korean dishes
Frequently Asked Questions
Yes. Use 1 tablespoon miso per tablespoon of doenjang and add a pinch of salt if the stew tastes too mild. Red miso works better than white for deeper flavor.
No. Tianmianjiang is sweeter and less fermented. It works in stir-fries and sauces but doesn't replicate the earthy, chunky texture of doenjang in traditional Korean dishes.
Soy sauce alone won't work. Mix 1 tablespoon soy sauce with 1 teaspoon mashed fermented black beans to get closer to doenjang's fermented depth. The texture stays thin, so it's better for marinades than stews.
Gochujang adds heat and sweetness, so it changes the dish. Blend it with miso to balance the spice and bring in fermented flavor. Use 1 tablespoon gochujang plus ½ tablespoon miso per tablespoon of doenjang.
Use soy sauce mixed with a small amount of anchovy paste or fish sauce to add umami. You'll miss the fermented depth, but the dish will still taste savory and full-bodied.
7 Best Substitutes for Doenjang
Ingredients
Method
- Choose your substitute based on the dish type: miso for soups and stews, tianmianjiang for stir-fries, or soy sauce mix for marinades.
- If using tianmianjiang and it is too thick, thin it with a teaspoon of water before applying to the dish.
- For soy sauce mix, combine 1 tablespoon soy sauce with 1 teaspoon mashed fermented black beans per tablespoon of doenjang.
- When using gochujang miso, mix 1 tablespoon gochujang with ½ tablespoon miso for each tablespoon of doenjang; adjust spice to preference.
- Use 1 teaspoon anchovy paste per tablespoon of doenjang and taste before adding additional salt or soy sauce due to its saltiness.
- Use equal amounts of chickpea paste as doenjang; add soy sauce or fish sauce to enhance the savory base as needed.
- For homemade soybean paste, use 1:1 ratio and mash lightly if smoother texture is desired; requires planning due to fermentation time.
- After preparing your substitute, taste the dish and adjust salt or other seasoning gradually to prevent overpowering flavors.
