Talk:Doenjang

message: What is the literal meaning of doenjang?  "Jang" means "paste" or "sauce," but what does "doen" mean?  Badagnani 05:57, 1 April 2006 (UTC)
replies: text: Strong or thick.  This is one of the relatively uncommon senses of 되다 (adjectival form 된), which usually means something like "become."  At least, that is the explanation given by the few Korean sites I can find which deal with this etymology, such as  (copied at ), .  More authoritative sources would be welcome. -- Visviva 07:29, 1 April 2006 (UTC)
replies: text: Ah, as in doen( )sori? Wikipeditor 12:47, 10 July 2006 (UTC)
replies: text: Right.--Shineyhj 08:52, 17 October 2006 (UTC)
thread_title:  Literal meaning 

message: Is this preparation completely vegetarian (assuming anchovies are not used)? Also how does one pronounce Doenjang? Siyavash 12:21, 9 July 2006 (UTC)
replies: text: Ordinary doenjang is made from soy and brine only, with a possible hint of chili pepper. Doenjang may be considered vegetarian in that sense, but  since there's no concept of vegetarianism in typical Korean diet(despite many of them are based on vegetables), I think there's no point in defining doenjang as vegetarian. And, my approximate pronunciation of doenjang would be "dön-djang", if you're familiar with Germanic umlaut. -- noirum 22:42, 9 July 2006 (UTC)

text: One Korean source  asserts that Korean doenjang makes use of bacillus subtilis, not aspergillus oryzae  that is referred to as Koji. It says the difference occurs because doenjang is made with soy and brine only, without ingredients like rice or wheat. Koreans do use aspergillus oryzae (누룩;nuruk in Korean) though, in brewing traditional liquors that are typically made from rice. -- noirum 08:36, 13 August 2006 (UTC)
thread_title:  Vegetarian preparation? 

message: In response to Siyavash's question above:
In the IPA, it is probably something like , where the initial consonant is notably more voiceless than the only-slightly-devoiced German /d/ . Of course, results may differ depending on who pronounces the word and who hears and transcribes it – most notably, some speakers will use the sound noirum mentioned above for ㅚ, but no young speaker I know does so. Also note that I am not that good in IPA yet. Wikipeditor 12:49, 10 July 2006 (UTC)
thread_title:  IPA 

message: I've seen Koreans mix doenjang with chopped onions (not green onions, but regular yellow ones) and use that as a sauce for dipping.  Is this traditional and should it be added to the article?  Badagnani 02:11, 24 January 2007 (UTC)
replies: text: You mean without water (i.e. not doenjangguk)? I only know mixing it with garlic and sesame oil for ssambap. Wikipeditor 05:30, 24 January 2007 (UTC)
replies: text: I know that Koreans mix small chopped green onions with a dilute form of doenjang to use for makchang, but outside of this and for anything else, I am not exactly certain. --MerkurIX(이야기하세요!)(투고) 15:13, 24 January 2007 (UTC)
thread_title:  With onions? 

message: Can we get a photo of actual doenjang rather than doenjang jjigae? Badagnani (talk) 02:04, 8 December 2007 (UTC)
thread_title:  Photo 

message: Could somebody please elucidate, in the article, the differences between doenjang, miso and dajiang in terms of
*  preparation
*  microbiotic culture
The foods are obviously similar, but also obviously different. 
Neither the Doenjang nor the Miso nor the Dajiang page addresses this issue directly, despite the fact that these foods are as similar to each other as they are notable in the world.
An explanation that skips the often contentious debate of cultural origination between things Korean, Japanese and Chinese would perhaps be easiest :) .
::I don't think this is possible. As a Japanese person, even this differs between different regions in Japan. I have had Doenjjang before, and to me this takes like a miso my grandmother used to make. I think they are almost universally the same, yet different at the same time, and different among itself again!  — Preceding unsigned comment added by 75.159.144.146 (talk) 22:41, 9 October 2011 (UTC)
thread_title:  Doenjang vs. miso vs. dajiang? 

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