CJ HAECHANDLE Traditional Doenjang (Fermented Soybean Paste) 500G
- Product Code: KFood
- Availability: 8
Doenjang a traditional fermented soybean paste that goes well with any dishes.
It has a nutty taste that is use to give depth to soups and for seasoning meat.
Mixing Doenjang with gochujang and adding other ingredients such as pepper, garlic and vinegar you can make the best dipping sauce for samgyupsal also known as ssamjang.
Brand: CJ Haechandle
Item Name: CJ HAECHANDLE Traditional Doenjang (Fermented Soybean Paste)
Fermented Soybean Paste(Soybean, Wheat Flour, Salt, Yeast), Spirit(Ethanol, Water), Vegetable Concentrate, Defatted Soybean Powder, Salt, Disodium 5'-Ribonucleotide, Water
Contains soybeans and wheat
How to cook Doenjang Jjigae (Soybean Paste Stew):
1. Combine the beef brisket (160g) with rice wine (2tbs) and black peppers in a bowl. Mix them well. Preheat a medium sized pot briefly over medium high heat. Add the meat and stir. (You won’t need to add any oil as the meat should have some fat attached to it.) Cook until it browns. Add the potatoes and stir for about 2 mins.
2. Pour over the rice water (3.5 cups) and start boiling. Add doenjang (3tbsp) and ssamjang (1tbsp) into the water, using a sieve, so it is easier to dissolve. Add gochugaru (Korean chili flakes) (2tbsp) and minced garlic (2tbsp). Stir around.
3. Once the water starts rolling boiling, add the zucchini (90g) and (35g) onions. Boil for 1 min. Add the mushrooms (100g enoki and 45g of shitake) and tofu (250g) then boil for 1 min. Add green onions (20g) and chilies (2-3pcs) and boil a further 1 min. Remove from the heat.
4. Serve with steamed rice.
*MADE IN KOREA
*Official Distributor of CJ Foods
#CJ Foods Official