Doenjang
Doenjang soybean paste is one of the essential elements in South Korean cuisine. Traditionally, it is made with fermented meju (large blocks of boiled soybeans) that are covered in brine and are then soaked in traditional onggi vessels.
The process results in the production of a coarse soybean paste, while the brine is further aged to become Korean-style soy sauce (ganjang). Doenjang is used to provide depth and a more complex flavor profile in many Korean soups and stews, as well as in marinades and the popular ssamjang sauce.
Part of
Doenjang jjigae
The star ingredient in this traditional Korean stew is fermented soybean paste (doenjang). Although there are many variations, this hearty dish typically consists of a ... Read more
Ssamjang
This thick and spicy paste is one of the most common dipping sauces in South Korean cuisine. It is traditionally prepared with a combination of fiery gochujang... Read more
Maeuntang
Maeutang is a spicy Korean fish stew that is usually made with freshwater or saltwater fish such as red snapper, pollock, cod, monkfish, or sea bass. Traditionally, a ... Read more
Phak bung fai daeng
Phak bung fai daeng is a vegetable stir-fry consisting of chopped Chinese water morning glory, fried along with red bird’s eye chilis, soybean sauce, oyster sauce,... Read more
