Doenjang soybean paste, also known as Korean miso, is a core ingredient in Korean cuisine, with rich, salty 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 just with a bowl of plain rice.
Ingredients: water, soybean (27%), wheat flour, salt, fermented soybean powder (2.8%), cooking rice wine, wheat, soybean powder 0.5%, Koji (barley), flavour enhancer (E627, E631).
Allergy Advice: For allergens see ingredients in bold. May contain traces of fish, molluscs, crustaceans, cereals containing gluten, mustard, sesame seeds.
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