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
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