There are several kinds of Doenjang; Chungukjang, Makjang, Dambukjang, BbamjangBbagaejang, Patjang, Jipjang, Garoojang, and Borijang. Each is made in different ways using different ingredients or at different times of the year. For example, Chungukjang is made within two to three days, whereas the other take longer time to make. Patjang uses red bean. Makjang is made in Spring.