Doenjang — The Savoury Backbone Of Korean Cooking!
Fermented soybean paste, earthier and saltier than Japanese miso, with a pungency that mellows completely the moment it hits hot stock.
Essential for doenjang jjigae, the everyday Korean stew of tofu, courgette and potato. Also good thinned into dipping sauce for lettuce wraps, or stirred through blanched spinach.
One of those jars that quietly makes everything taste more finished.
Unlike a smooth, mild miso, doenjang brings a more rustic fermented depth that stands up to garlic, chilli and hearty vegetables. Begin with a spoonful in hot stock, whisk it out, then adjust once the broth has simmered.
Keep it refrigerated after opening and use a clean spoon. Beyond stew, it can season mushrooms, marinades and ssamjang-style dipping sauces for grilled meat and lettuce wraps.
Its savoury depth is also excellent in aubergine, courgette and tofu dishes.
Its concentrated flavour means a small amount is usually enough at first.
Comes in a 200g tub!
Size
200g tub
How To Enjoy
Ready to use in doenjang jjigae, soups, marinades and stir-fries. Add gradually to taste.
Allergen Notice
Contains: Soybeans, Wheat (gluten). May contain: Sesame.
