Doenjang is a staple ingredient in Korean cuisine, commonly used as a seasoning in soups, stews, marinades, and dipping sauces. While there is no single word in English that perfectly encapsulates the unique flavor and umami of doenjang, there are a few similar alternatives that can be used in its place. These include miso paste, which is a fermented soybean paste used in Japanese cuisine, as well as soybean paste and soy sauce, both of which have a similar salty and savory taste. Additionally, fish sauce and Worcestershire sauce can be used as substitutes, though the flavor profiles are slightly different.