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Crazy Korean Cooking Sempio Togul Doenjang $18.95

Slowly fermented for 6 months at a low temperature in an underground tunnel, this doenjang has a deep, rich flavor as if it’s homemade. It’s crafted in Yeongdong-gun, Chungcheongbuk-do, South Korea.

Korean cuisine is founded on three essential jangs (thick sauces made from a base of fermented soybeans). Each contributes its own unique notes to the cuisine’s signature flavors. Doenjang—a thick, smooth soybean paste—is best incorporated into foods like soups, dressings and sauces (including ssamjang, a popular Korean barbecue sauce added to meat-filled lettuce wraps). You can think of doenjang as the Korean answer to miso, with a more deeply savory and salty flavor.

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HOW TO USE

Though very different from Japanese miso, doenjang can be used in a similar way when playing in the kitchen. Traditionally used as a soup base, it’s also lovely for building flavors when cooking meat or for adding savory contrast to vegetables (whether roasted, steamed or sautéed). We love it in dressings and marinades, too. And it’s a main component of ssamjang, the classic flavorful condiment added to Korean lettuce wraps filled with grilled meats.
To make it, start with a 2:1 doenjang/gochujang mixture and add minced garlic, minced scallion, toasted sesame seeds and sesame oil, then adjust sweetness with honey or brown sugar.

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