Ingredient Spotlight: Korean Soybean Paste (doenjang)

Sometimes I have guests that are just curious enough (or familiar enough) to open my refrigerator and take a peek at what’s inside. One of the questions I get is, “What do you do with all those different pastes?” Well, to be honest, if absolutely necessary, I sometimes substitute another with no major regrets, but I always try to keep Japanese, Chinese and Korean soybean pastes on hand so that if I’m cooking a Japanese dish, I use the specific Japanese paste required, and so on. I only have one kind of Korean soybean paste though — it’s the only one available at the Asian place I frequent. So imagine my excitement — and frustration — when I came across this website! It talks about the history of Korean soybean paste, the different types, how they are made, and health benefits. Then of course, there are recipes and restaurant listings. What an education.

Click here to get to Sauce.or.kr.