It is rich and savory, with a funky, deep flavor.Natural fermentation immediately boosts the flavor of food. We only offer premium Korean doenjang that is imported straight from Korea, unlike most other doenjang in stores that are loaded with chemicals and additives.
There is only one Korean seasoning paste, doenjang, which is made from fermented soybean blocks made of brine. Water, soybeans, salt, and time are all that are needed for homemade Doenjang. Initially, fermentation takes a few weeks, but the process can continue for years. doenjang sauce is then made from the brine.
DOENJANG PASTE ORIGINAL TO KOREAN
A paste of fermented soybeans and salt solutions, Korean doenjang is known throughout the world. It is used in cooking in Korea. In the process of making soy sauce, a byproduct called doenjang paste is produced.
HOW TO MAKE DOENJANG SOYBEAN PASTE
It is necessary to ferment soybeans in order to make this paste. The paste’s taste is determined by the process and effort used to make it. Veggies can be prepared directly with this condiment or as a seasoning.
Traditional Korean cuisine makes extensive use of this ingredient, because it has a mild taste and smooth texture that makes it ideal for curries and hotpots. Dips are also popular with this ingredient.
In addition to sesame oil, garlic, and gochujang, this paste can also be made into ssamjang. As part of Korean cuisine, Ssamjang, also known as ssambap, is consumed with rice wrapped in lettuce. Bibimbap samgyeopsal, bossam, and bulgogi are strong meat fillings that are well-complemented by this dish of doenjang and leafy vegetables. A favorite ingredient of stews such as doenjang jjigae is doenjang soybean paste.
WHAT IS THE APPEARANCE OF DOENJANG?
Tradition methods leave it up to nature, so colours may vary. It is very thick and pasty and results in various shades of brown. Over time, the color turns darker.
ADVANTAGES OF DOENJANG PASTE
Due to its mineral and vitamin content, the paste offers anticarcinogenic benefits. Korean food contains primarily rice and vegetables, so it often lacks amino acids. Proteins in soybeans and linolenic acids, which are essential for healthy blood vessels, are rich in amino acids and linolenic acids
