jakemoris

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• Korean Doenjang
• ( Soybean paste)

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What is Doenjang ?

• Doenjang is a delicious naturally fermented
  soybean paste made completely of soybean and
  brine.
• Traditional Korean doenjang is made just from
  soybeans and salt only. Korean Doenjang is
  durable, sharper, deeper and more complex in its
  flavor profile.
• doenjang is salty, savory with a bit of funk
  (think blue cheese). You can Cook, mix, or dip,
  have fun with Doenjang to add depth and
  savoriness to your favorite dish.

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What is Doenjang used for ?

• The Korean Doenjang paste helps as a great
  substance to any ingredients you throw into the
  stew vegetables, seafood like shrimp, shellfish
  and even squids, mushrooms, beef and more.
  Koreans love to pair it with BBQ and jeon. Savor
  the taste and aroma.
• It can be added to stir-fries, stews, and soups
  for adding savory flavor. A few tablespoons'
  worth usually goes a long way. Other than meat or
  seafood, onion, zucchini, enoki mushroom, potato
  and tofu are the most common ingredients people
  like to use when making a soybean paste soup.

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Recipe using Doenjang

• Doenjang Stew (JIJGAE)
• Doenjang Stew, or Jjigae is one of the most
  popular and representative doenjang dishes,
  Korean comfort food. This recipe uses fewer
  ingredients, but that does not take away from the
  classic flavors of this traditional stew.
• Ingredients
• 3 Ounces Thinly Sliced Steak or Brisket
• 9 Ounces Tofu
• 1 Scallion
• 2 Tbsp Jookjangyeon Doenjang

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• Lets Cook
• Cut the tofu into 1-inch cubes. Roughly chop the
  scallion.
• Heat water and 2 tbsp of Jookjangyeon Doenjang,
  stir well to dissolve the doenjang.
• When boiling add the sliced beef and tofu, boil
  for another five minutes.
• Finish off with the chopped scallions, serve with
  rice and enjoy this savory feel-good stew.

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• Thank you