Korea has shared a number of its superstars with American menu developers, inviting deeper exploration of its rich culinary landscape. If there’s concern that ingredients and dishes may be too far-reaching, consider the monumental success of imports such as kimchi, gochujang and Korean fried chicken. American consumers have enthusiastically embraced these, confirming that assertive profiles, including fermented flavors, offer the craveable flavors diners yearn to experience.

Korean doenjang is a fermented soybean paste that is similar to miso but lays claim to a more assertive flavor profile, bringing umami-intense savory, sour, earthy and salty notes forward, coupled with a pungent aroma. It’s found in varying shades of brown and features a thick, chunky texture. In another departure from miso, no grains are used in its fermentation; it is simply soybeans and salt brine. But like its Japanese cousin, doenjang can be used in a variety of menu applications, especially as a flavor-packed spread for meats, seafood and vegetables. The opportunity for menu developers lies in following the trail blazed by miso, while continuing to uncover new flavor partners that are transformed by doenjang.

ON THE MENU

Vegan Miso Doenjang Ramen with kombu doenjang broth, tofu, spinach, bean sprouts, pickled shiitake, crispy potato, scallion and nori
—Mŏkbar, New York

Carrot DJ Salad: Spring mix, rotating seasonal produce, fried tofu, mushrooms, and carrot doenjang dressing; garnished with green onion and toasted seeds
—Watson’s Counter, Seattle

TRY THIS

• K-Pop Star Salad: Mesclun + shredded red cabbage + shaved cauliflower + avocado + crispy carrot curls + Korean mango dressing (doenjang, sweet mango purée, rice vinegar, lime juice, vegetable oil, ginger and toasted sesame seeds)
• Korean Mochi Smashed Burger: Smashed beef burger + thinly sliced griddled kirimochi (shelf-stable mochi) + a dollop of doenjang mayo + toasted Hawaiian bun