The use of doenjang (fermented soybean paste) means the sauce packs an umami punch that can really elevate meaty flavours to new heights.

125 ml



Skill level

Average: 5 (1 vote)


  • 60 g (2 oz/¼ cup) Korean fermented soybean paste (doenjang) (see Note)
  • 2 tbsp Korean chilli paste (gochujang) (see Note)
  • 1 garlic clove, crushed
  • 1 tsp caster (superfine) sugar
  • 2 tsp sesame oil
  • 2 tsp toasted sesame seeds

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Combine all the ingredients in a small bowl and stir until the sugar has dissolved.
  2. Store in an airtight container in the refrigerator for up to 2 weeks.


Both doenjang and gochujang are available from Asian grocers.


Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99