Soybean paste ("Doenjang") is one of the most popular Korean traditional fermented seasoning ingredients along with red chili paste ("Gochujang"). Since it is mainly composed of soybeans, it has been a great source of protein for Koreans, especially in old days.
How to cook:
1. Dissolve 80g of the sauce in 2 cups of water. (400cc)
2. Boil it with fresh vegetables, tofu and sea food.
3. It becomes a delicious Korean Bean Paste Stew.