Vinegar red pepper paste is a sour and spicy red pepper fermented paste. You can make it by adding vinegar to red pepper paste (고추장). It pairs well with raw fish or as a dipping sauce for vegetables. Make sure…
Black Bean Paste 춘장 (chun-jang)
Black bean paste is a dark brown/black fermented paste made from soybeans that are colored and seasoned. It has a savory, salty, and slightly sweet flavor. Store this paste in the fridge after opening. Before using this paste you can…
Ssamjang 쌈장 (ssam-jang)
Ssamjang is made from a mix of soybean paste (된장) and red pepper paste (고추장). It has a savory and mildly spicy flavor. It is often used as a dipping sauce/paste for vegetables or with Korean BBQ. Once opened make…
Strong Fermented Soybean Paste 청국장 (chong-guk-jjang)
Strong fermented soybean paste is a more strongly smelling version of soybean paste made from mostly whole soybeans. It is a quicker version than regular soy bean paste because it is fermented for a shorter amount of time (a couple…
Soybean Paste 된장 (dwen-jang)
Soybean paste is a fermented soybean paste made from meju (which are fermented blocks of soybean). There is a new method of making it which takes the enzymes from meju bacteria and essentially is used to make a quicker version…
Red Pepper Paste 고추장 (go-chu-jang)
Red pepper paste is a spicy red pepper fermented paste. It adds a sweet, spicy, and salty flavor to Korean dishes. It is used to add flavor, thickness, and color to dishes. It is added to soups, marinade, sauces or side…
