SEMPIO Doenjang Soybean paste 460gr/ SEMPIO Pâte de soja fermentée Coréen 460GR

Doenjang is a bean paste made by fermenting soybeans in a sea salt brine. It has a chunky consistency and a sharp, salty, umami flavor. You can make this complex ingredient by fermenting Meju (dried bricks of fermented soybeans) in a salty brine within a charcoal-smoked earthenware crock for a fermentation period ranging from weeks to years. Doenjang is a staple in traditional Korean cuisine. It has many uses and applications in Korean dishes, both as a component in dipping sauces and condiments and as a base for soups, stews, and noodle dishes.

How to Use Doenjang

This flavor-packed Korean soybean paste adds an instant hit of umami to various condiments, sauces, and dishes. Some of its most well-known uses in Korean food are:

1. 1. Ssamjang: Ssamjang is a condiment mainly used in Korean barbecue made by combining doenjang and gochujang (a red chili paste made from the same chili peppers used to make gochugaru, or chili flakes), which then gets smeared inside a lettuce wrap with bulgogi (marinated, thin-sliced beef). Learn how to make ssamjang at home.
2. 2. Yangnyeom doenjang: Yangnyeom doenjang is a flavoring agent used in soups and stews. You can make yangnyeom by combining doenjang with dried anchovies and other aromatics.
3. 3. Doenjang jjigae: This famous Korean stew has doenjang as its base and includes tofu as well as potato, zucchini, green onion, and other veggies.
4. 4. Dressings: You can add doenjang to salad dressings with complementary ingredients like soy sauce, sesame oil, ginger, and garlic for a tasty umami-rich dressing. Use just a small amount, as the potent flavor goes a long way.

source: masterclass.com