Hi - Does anyone know about the different types of doenjang (Korean fermented bean paste)? When to use which kind? Any favorite brands? There are so many different types. I've tried a really tasty one, but then discovered it had lots of stuff added to it, like MSG, beef flavoring, and preservatives. I found some brands that are all natural, but there are still multiple types to choose from: all soybeans, soybean with wheat, soybean with rice, roasted soybean, etc...My doenjang jjigae never tastes as good as the restaurant so I figure it must be the type of doenjang I use. Thanks!