Doenjang can be quite chunky and textured. When added to stews and soups, distinct bits of soybeans can float on the surface. Some people prefer a less “beany” texture and use a fine mesh sieve to achieve a silkier, smoother finish.
Personally, I don’t mind the texture. But at the end of the day, it depends on what kind of Doenjang you use and personal preference. Do what you like best!
If using a sieve, use a spoon to push doenjang through before adding to the soup pot. A fast, easy way to remove the texture but keep the flavor.