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They are soaked, boiled in salt water, pounded, ground, dried and fermented, washed and dried, soaked in brine in earthenware pots, and finally, mashed to become doenjang. It can be eaten as a condiment in raw-paste form with vegetables, as flavored seasoning or even as a dipping condiment. it is more commonly mixed with garlic, sesame oil, and sometimes gochujang to produce ssamjang.