Kisoondo Doenjang Soybean Paste 8.1oz

Doenjang, a brown-hued paste of fermented soybeans and salt, has been a staple in Korean kitchens for centuries.  While Japanese miso ferments rice and other grains with soybeans, doenjang, made exclusively with soybeans, results in a stronger, sharper flavor and thicker texture. The standard fermentation period for doenjang is at least 6 weeks, Kisoondo's doenjang takes at least a year to make.  The result is a deep, complex flavor you won't find in factory-made doenjang.


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