Doenjang is a traditional fermented soybean paste staple of Korean cuisine which provides flavour and aroma to a variety of dishes. It is frequently compared to Japanese miso but is thicker and ...

Doenjang, an essential ingredient in Korean cuisine, is an umami-laden and thick fermented soybean paste, and it should become a new staple in our pantries. While people often mistake it for miso ...

Ingredients for soybean paste stew mostly consist of potato, radish, pappers, mushroom, kimchi and onion. Anchovy soup and clam soup can be used as a base for the soup. Serves 4.

($15 for 5.3 ounces at kimcmarket.com) Food & Wine / Getty Images Doenjang is the Korean version of fermented soybean paste. Compared to Japanese white miso, it is darker in color with a more ...

Jang,” Korea’s fermented paste, is the cornerstone condiment of Korean cuisine, enriching the flavors of everything from ...

Doenjang jjigae is one of the two – the other being more widely known kimchi jjigae – common everyday staple stews that spells home comfort. While more traditionally a light fish based stock ...

A byproduct of making doenjang, ganjang is sometimes referred to as “Korean soy sauce.” It comes from the liquid separated during the soybean fermentation process and is used primarily to ...