This is fermented soybean paste it is called “CheongGukJang” in Korean. It is stinky when you cook it, but it is very delicious and healthy. Once you are accustomed to the taste, you will be addicted to it.
- Use:
Stew- Storage:
Keep in the refrigerator.Short Korean Lesson
- JaDu (자두) = Plums
- BokSungA (복숭아) = Peach
Hi Aeri,
I just bought a tub of “liu yue xiang paste” on the label it says “liu yue xiangsoybean paste Korean flavour. Ingredients: water, bean, wheatflour,salt,sugar, food additives”.
I don’t have the faintest idea how to use this paste in recipes and I can’t seem to find anything very helpful on the web. Wondering if you can give me any ideas??
Kind regards
Erin
Hi Erin Jones,
This a link for recipes using soy bean paste in my blog. Hope this is helpful for you.
http://aeriskitchen.com/?s=soy+bean+paste
Thanks
And this is a link about soy bean paste in wikipedia.
https://en.wikipedia.org/wiki/Fermented_bean_paste
Hi Arei!!
I have a question for you. Do you think you can do a video on how to make soybean paste and soy sauce? I now both are made at the same time. I know it used to be commonly made at home. But it is now becoming a dying art. It must taste better than any you can get in the store!!
hi Rae,
I will add it to my request list.. Thanks ^^ Yes, I agree homemade one can taste much better than store bought.. at least my mom’s are like that..hehe