Description

MAEIL Soybean Paste (Doenjang)

500g: Reduced to clear (Best Before: 22/11/2024)

Used commonly in Korean soups and stews to give food a base umami flavour and greater depth, Doenjang, is a popular soybean fermented seasoning that has become one of Koreas most well-known flavours. Providing a deeper, more savoury taste than Miso paste, Doenjang versatility makes it an excellent foundation and staple ingredient to a variety of dishes.

Stronger in taste and with a heavier aroma, Doenjang compliments Korean BBQ well with its thick, rich texture. In addition to being Ideal as a seasoning sauce for Bulgogi and vegetables, this authentic Korean paste also comes packed with plenty of nutritional value such as high-quality protein, fibre, low saturated fats and an excellent source of antioxidants.

Commonly used in soups & stews, Maeil Soybean Paste (Doenjang) features a richer, easy to pair with any dish. and it is Korean pantry staple that adds distinct earthy and toasty flavor to Korean dishes like Doenjang Jjigae(Korean Soybean Stew). also Maeil Soybean Paste (Doenjang) is Perfect complement to Korean BBQ dishes such as Samgyupsal, Galbi and Bulgogi – work it into BBQ marinades and/or dipping sauce

Doenjang Jjigae (Korean Soybean Paste Stew)

• 3 ounces pork (preferably fatty pork) shoulder, or loin (or use beef, clams or shrimp if desired)
• 9 ounces tofu
• ½ medium zucchini
• 2 ounces Korean radish (mu)
• ¼ medium onion
• 1 chili pepper green or red
• 1 scallion
• 2 tablespoons Maeil Soybean Paste (doenjang)
• 1 teaspoon Korean chili pepper flakes (gochugaru)
• 1 teaspoon minced garlic
• 2 cups water see note
• 1 teaspoon OTTOGI Vinegar

1. 1. Cut the tofu and zucchini into about 1-inch cubes. Cut the radish into thin small squares. Thinly slice the onion and pepper. Roughly chop the scallion. Slice the meat into thin strips.
2. 2. Preheat a small pot with a little bit of oil. Sauté the meat, Maeil Soybean Paste, and chili pepper flakes, over medium heat for 3 to 4 minutes.
3. 3. Add the water (or anchovy broth) and stir well to dissolve the soy bean paste. Add the radish. Boil over medium high heat for 4 to 5 minutes.
4. 4. Add the onion, garlic, tofu, zucchini, and chili pepper. Boil for an additional 5 to 6 minutes. Throw in the scallion and add the vinegar with a minute or two remaining.
5. 5. Serve with rice while it is still bubbling from the heat.