Rich, savory, and deeply umami, fermented soybean paste is a staple in East Asian cooking, exuding a pungent aroma that hints at its complex flavor. Its thick texture adds richness to dishes.
Where it comes from
This ancient condiment has roots in Chinese and Korean cuisines, where it has been used for centuries as a flavor enhancer in various traditional dishes.
In the kitchen
Integral to marinades, soups, and stews, it provides a robust depth of flavor, enhancing the umami profile of both vegetarian and meat-based dishes.
