soybean paste is rich in soybean taste with a soft and sweet finish. It has a weaker sour taste compared to some doenjang. So, it’s good for those who don’t like sour taste in doenjang. (Some people like sour taste in doenjang.) Soybean paste (Doenjang) is one of the most essential Korean seasoning ingredients along with red chili paste (Gochujang). It is different in taste from Japanese miso. So, Korean soybean paste must be used for authentic Korean cooking. Soybean paste is usually used as the main seasoning ingredients for soup, stew and ‘Ssamjang'(dipping sauce for lettuce wrap), but also can be used to season blanched vegetables such as spinach.
Ingredients:
Water, Soybean 27%, Wheat Flour, Salt, Fermented Soybean Powder 2.8%, Cooking Rice Wine, Wheat, Soybean Powder 0.5%, Koji (Barley), Flavour Enhancers (E627, E631)
Country: Korea
Allergens: Soybean, Wheat, Barley
Nutrition (Per 100g)
- Nutrition: Per 100g
- Salt: 9.9
- Protein: 12.5
- Fat: 1.8
- Energy: 646
- Carbohydrate: 24
