Doenjang Soybean Paste
This fermented soybean paste, similar to Japanese Miso, is an essential ingredient in Korean cuisine, appearing in soups, stews, sauces, dips and dressings. The photo specimen was purchased in a 1.1 pound tub from a Korean market in Los Angeles. Ingredients: water soybean, wheat flour, salt, fermented soybean powder, rice wine, wheat, soybean powder, malt, disodium inosinate, disodium guanylate.
More on Products from Beans
Buying: Any market serving a Korean community will have this essential paste, in various size tubs and jars. Not being Korean, I buy the smallest tubs, 1.1 pounds.
Subst: This is a common product, so you shouldn't have to substitute. Japanese Miso is different in both flavor and texture, but a similarly colored Miso can be used in an emergency.
Cooking: This paste is used as an ingredient in soups, stews, sauces, dips and dressings. It contributes body and flavor. It may be cooked or not depending on the recipe.