Doenjang 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 fine bits. This paste is then formed into blocks, which are called meju . The blocks are then exposed to sunlight to be dried, during which mold special to soybeans appears and the initial fermentation process begins. This sometimes produces an unpleasant fish-like smell. After the blocks have been dried, they… (More on Doenjang)