Korean fermented soybean paste (Doenjang)

Doenjang is a traditional Korean fermented soybean paste that is widely used in Korean cuisine. It is made by mixing cooked soybeans with water and salt, and then fermenting the mixture for several months to develop its rich and complex flavor.

Doenjang has a deep umami flavor that is slightly salty and savory, with a subtle sweetness and nuttiness. It is a versatile ingredient that can be used in a wide range of dishes, from stews and soups to marinades and dipping sauces.

In Korean cuisine, doenjang is often used as the base for soups and stews, such as doenjang jjigae (soybean paste stew) and doenjang guk (soybean paste soup). It is also used to marinate meat, fish, and vegetables, and is a popular ingredient in bibimbap, a Korean rice bowl dish.

Doenjang is a nutritious ingredient, rich in protein, fiber, and essential amino acids. It is also a good source of vitamins and minerals, such as vitamin K, magnesium, and potassium.

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