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 of soy bean paste. Soybean paste made at home vs store bought will vary based on saltiness, and consistency. My mother in law recommends using homemade soy bean paste over store purchased soybean paste. If you want to make your own soybean paste at home, then you should make it in the winter ideally around January and let it ferment outside in the cool environment for a couple months. If you make it in the summer and leave it to ferment, the temperature is too hot, and there are more bugs.
Soybean paste usually contains some chunks of soybeans and it is often not completely smooth. It adds a salty, savory, umami flavor to Korean dishes.
Soybean paste can be used as a dipping sauce, added to soups, and or side dishes. It also can remove unwanted natural aroma from pork or seafood. When adding soybean paste to soup, you can use a small strainer to make sure the soybean paste dissolves fully into the soup. Simply place the soybean paste into the strainer and then into the hot liquid and mix it until it dissolves into the soup.
When unopened you can store soybean paste in your pantry but make sure to refrigerate after opening or store in a very cool dry place AWAY from the stove. Storing in the fridge is ideal to prevent it from going bad.
