Doenjang Soybean Paste

Doenjang soybean paste is a core ingredient in Korean cuisine, with salty and rich, fermented flavours. Doenjang soybean paste is made from fermented soybeans and is similar to Japanese miso – though doenjang has a coarser consistency and stronger taste, which works well in thick soups and stews like Korean jjigae.

Doenjang soybean paste is commonly used together with gochujang – a red chilli soybean paste. Together they bring a kimchi-like hot, warm spice to Korean dishes. Serve doenjang soybean paste as a condiment with bi bim bap, or even just with a bowl of plain rice.

Ingredients: soybean paste (87%)(water, soybean, wheat flour, salt, fermented soybean paste, seed, malt), fermented soybean paste, spirits (3%), fermented soy bean powder, soup stock base powder (monosodium L-glutamate, maltodextrin, salt, onion mix powder). Contains allergens: soya bean, wheat gluten & maltodextrine (gluten)