This hearty soup-stew uses Korean fermented soybean paste, doenjang, which is pungent and strongly flavoured. In restaurants, doenjang jjigae usually incorporates a small amount of meat and/or ...

The Korean adaptation of the dish is called jajangmyeon, which gets its darker colour – almost black – from the use of black bean paste, instead of the Chinese soybean or broad bean paste.

Doenjang is a traditional Korean fermented soybean paste with a rich ... is slightly different from Japanese or Chinese varieties. Korean soy sauce is less sweet and more robust, making it ...

Approximately 1,200 traditional Korean earthware pots filled with "gochujang" (red pepper paste), "ganjang" (soy sauce) and "doenjang" (soybean paste) are arranged at a jang storage place in ...