CHUNG JUNG ONE Doenjang – Korean Soybean Paste 500g


Doenjang (된장) is fermented Korean soybean paste that is traditionally made by fermenting cooked soybeans with salt for 6 months or more.

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Doenjang can be eaten as a condiment in raw-paste form with vegetables, as flavored seasoning or even as a dipping condiment. However, it is more commonly mixed with garlic, sesame oil, and sometimes gochujang to produce ssamjang, which is then traditionally eaten with or without rice wrapped in leaf vegetables such as red leaf lettuce. It can also be used as a component of soup broth, for example in a popular stew (jjigae) called doenjang jjigae.


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