된장

Korean

Etymology

From 된 (doen-, “hard”) + 장(醬) (jang, “sauce”).

Pronunciation

• (SK Standard/Seoul) IPA^(key): [ˈtwe̞(ː)ɲd͡ʑa̠ŋ] ~ [ˈtø̞(ː)ɲd͡ʑa̠ŋ]
• Phonetic hangul: [뒌(ː)장/된(ː)장]
  • Though still prescribed in Standard Korean, most speakers in both Koreas no longer distinguish vowel length.

Romanizations
Revised Romanization?	doenjang
Revised Romanization (translit.)?	doenjang
McCune–Reischauer?	toenjang
Yale Romanization?	tōyn.cang

Noun

된장 • (doenjang) (hanja 된醬)

1. fermented soybean paste

Synonyms

• 북장(北醬) (bukjang) (as made in Hamgyeongdo, the northeastern region of North Korea)

Derived terms

• 된장풀 (doenjangpul, “Ohwia caudata”)