Sempio - Korean soybean paste - Doenjang - 460g

• Sempio - Korean soybean paste - Doenjang - 460g

Content: 460 g

Sunchang Doenjang Korean soybean paste, literally thick paste. It is one of the basic ingredients in Korean cuisine.
It is traditionally used for soups, for example: Doenjang Jjigae / Chigae, Tojangguk or Doenjangguk, but also as a seasoning for many other dishes. This creamy Korean soybean paste can be used for all soy dishes. It can be used to season, thicken or prepare a sauce. Health-conscious cooking...

Recipe Doenjang Jjigae (Korean stew):

Ingredients:
250g tofu (e.g. HS50146)
1/2 medium zucchini (mushrooms and potatoes can be added if desired)
1/2 small onion
60g pork (or beef, mussels or prawns if desired)
1 chili pepper (green or red)
1/2 bunch spring onions
2 tablespoons doenjang
1 teaspoon minced garlic
2 cups of water (use the water you used to wash the rice)


Cut the tofu and zucchini into approx. 1 cm cubes. Cut the onion into thin slices.
Cut the meat into thin strips. Cut the spring onions into rings.

Put some oil in a pan and heat the oil. Fry the meat, soy paste and garlic over a medium heat for 3-4 minutes.
Add the water and stir well to dissolve the soybean paste. Put the lid on the pan and cook over a medium heat for 5 minutes. Add the onion, tofu, zucchini and chilli.

Cook for a further 10 minutes.
Sprinkle over the onion rings and simmer for only about 2min more.
Serve with rice while it is still bubbling from the heat.

Ingredients: Water, SOYBEANS, salt, WHEAT flour, alcohol, Aspergillus oryzae.