Doenjang (or [twendʒ͡aŋ]) is a traditional Korean fermented soybean paste. Its name literally means "thick paste" in Korean. Production To produce doenjang, dried soybeans are boiled and stone-ground into coarse bits. This paste is then formed into blocks, which are called meju . The blocks are then exposed to sunlight or warmth. They are then dried; this exposure to the air allows Bacillus subtillis to begin the fermentation process. The Bacillus subtillis reproduce consuming so… (More on Doenjang)