Doenjang soybean paste, also known as Korean miso, is a core ingredient in Korean cuisine, with salty and rich, fermented flavours. Doenjang soybean paste is made from fermented soybeans and is similar to Japanese miso – though doenjang has a coarser consistency and stronger taste, which works well in thick soups and stews like Korean jjigae.
Doenjang soybean paste is commonly used together with gochujang - a red chilli soybean paste. Together they bring a kimchi-like hot, warm spice to Korean dishes. Serve doenjang soybean paste as a condiment with bibimbap, or even just with a bowl of plain rice.
Ingredients: soybean paste, water, wheat flour, salt, potassium sorbate as a preservative (E202). Allergens are listed in bold.
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