swap_horiz Doenjang Alternatives

1

Kimchi

Salted and fermented vegetables form the basis of kimchi, a staple of Korean cooking served as a side dish with everyday...

Korean Spicy Probiotic Vegetable

9.20 Excellent

2

Geuze

Geuze is a traditional Belgian beer created by blending young and old spontaneously fermented lambic ales. The mixture u...

Traditional Sour Beer Belgian Effervescent

9.20 Excellent

3

Miso

Fermenting soybeans with salt and koji produces miso, a Japanese seasoning paste with a deeply savory taste. Koji common...

Japanese Probiotic Umami Soy

9.15 Excellent

4

Sake

Sake is a Japanese rice wine fermented using Aspergillus oryzae mold in a process called multiple parallel fermentation,...

Traditional Japanese Rice Wine Beverage

9.10 Excellent

5

Katsuobushi

Made from skipjack tuna, Katsuwonus pelamis, katsuobushi concentrates fish into hard blocks that can be shaved into thin...

Japanese Umami Fish Dashi

9.10 Excellent

6

Kriek Lambic

Kriek Lambic is a traditional Belgian beer style produced by steeping sour Morello cherries in spontaneously fermented l...

Traditional Sour Beer Belgian Fruit

9.08 Excellent

7

Lambic Beer

Lambic is a traditional Belgian beer produced by spontaneous fermentation, in which cooled wort is exposed to wild micro...

Traditional Belgian Sour Spontaneous Fermentation

9.02 Excellent

8

Nuoc mam

Nước mắm is a pungent, amber-colored fermented fish sauce widely used as a core ingredient in Vietnamese cuisine. It is...

Fermented Fish Vietnamese Umami Condiment

9.00 Excellent

9

Doubanjiang

Doubanjiang is a traditional Chinese fermented bean paste that serves as a foundational ingredient in Sichuan cuisine. I...

Spicy Chinese Sichuan Soy

8.85 Great

10

Oud Bruin

Oud Bruin is a traditional sour brown ale style originating from the East Flanders region of Belgium. It is produced usi...

Traditional Oak Aged Belgian Malt

8.48 Great

11

Tamari

Tamari is a type of Japanese soy sauce that is traditionally made as a byproduct of the miso fermentation process. Unlik...

Japanese Gluten Free Umami Condiment

8.45 Great

12

Ssamjang

Ssamjang is a Korean fermented condiment made by blending doenjang (soybean paste) with gochujang (chili paste), sesame...

Korean Savory Condiment Wrap

8.25 Great

13

Makgeolli

Makgeolli is a traditional Korean alcoholic beverage made from fermented rice, water, and nuruk, a Korean fermentation s...

Korean Traditional Rice Wine Beverage

8.20 Great

14

Douchi

Douchi is a traditional Chinese condiment made from fermented and salted black soybeans, with a culinary history in Chin...

Chinese Umami Condiment Soy

8.10 Great

15

Jeotgal

Jeotgal is a broad category of Korean salted and fermented seafood condiments made from various marine ingredients such...

Korean Traditional Condiment Fish

7.85 Good

16

Mugi miso

Mugi miso is a variety of Japanese miso paste made from soybeans fermented with barley koji rather than the rice koji us...

Mild Japanese Barley Soy

7.75 Good

17

Meju

Meju is a traditional Korean food product consisting of dried, fermented blocks of cooked soybeans. The blocks are natur...

Korean Traditional Starter Soy

7.65 Good

18

Cheonggukjang

Cheonggukjang is a traditional Korean fermented soybean product known for its rapid fermentation process and strong, pun...

Korean Probiotic Soy Pungent

7.25 Good

19

Kinema

Kinema is a traditional fermented soybean food associated with communities in the eastern Himalayan foothills, including...

Traditional Soy Nepali Fermented Soybean

6.95 Fair

20

Hongeohoe

A Korean fermented skate (Raja kenojei) specialty of Jeolla Province, notable for an extreme ammonia odor developed duri...

Korean Traditional Fish Pungent

5.85 Mediocre