Korean sauce/ Paste
Doenjang is a Korean classic and essential in Korean cooking. Doenjang is made from fermented* soya beans and is regarded as a condiment, thanks to its rich, unique flavour.
- 100% Korean
- Delicious as a dip with vegetables
- Ideal as condiment for soups or stews
Korean cooking is known for its ‘sharing is caring’ principle; Korean food is at its best when it’s shared with others. Mix and match different Korean dishes to experience the real taste of Korean cooking!
What makes Korean cooking different from surrounding Asian countries is its use of Doenjang (soybean paste), Gochujang (chilli pepper paste) or a combination of these. These ingredients make Korean cooking special and unique!
* In fermentation, bacteria, moulds or yeasts convert substances in a product so as to change its acidity, flavour, smell or appearance. This process is also called fermenting. Fermenting changes the food, making some products more digestible. Or some substances are converted into others. For example, in yogurt, fermenting converts the milk sugar lactose into lactic acid.
Contents and weight
SOYBEAN paste (87%) (water, SOYBEANS, wheat flour, fermented SOYBEAN paste, seed malt), fermented SOYBEAN paste, alcohol (3%), fermented SOY powder, stock powder (L-glutamic acid, MALTODEXTRINE, salt, onion powder)
Contains wheat (gluten) and soy.
Refrigerate after opening.Where can i buy it?