Wang Korean Traditional Doenjang, Fermented Soybean Paste, 1.1 Pound

I watched a Korean chef cook with this brand on tv, and she indicated that this style of bean paste is chunkier than the smooth Japanese Miso pastes. So, knowing this was important. Really great taste and also wonderful to cook with.

Makes good soup. Good for so many dishes other than just Korean dishes.

I've had bean paste before in S.Korea back in the early 80's. It went great with rice wrapped in lettuce. A recent craving for that dish sent me looking for "bean paste". There's all kinds of variations and all I wanted is what I had back in 1980. This one here is pretty close. Maybe they are all pretty close? But I don't regret trying this one.

Good flavor but milder and less salty than homemade paste. Found myself using more than I would normally.

Thanks

Mandatory teaspoon of this fermented soy paste in a small cup hot water, stir, start the day smiling... my ritual. I really like the chunky little pieces of soy bits at the bottom of my cup , yummy

Finally, the first successful Donejang jiggae I’ve ever made! It was so easy to make - I just put 3 spoons of paste in 500 ml of water and put Tofu, enoki, green squash and sliced beef for additional taste. The cooking took less than 10 minutes and the soup tasted so authentic, savory and rich. Simply the best Donejang jiggae I’ve ever made!

This is so tasty. I use it in soups and for meats and it's delicious