TRADITIONAL DOENJANG (FERMENTED SOYBEAN PASTE) Doenjang, a thick brown-hued paste of fermented soybeans and salt, has been a staple in Korean kitchens for centuries. While Japanese miso ferments rice and other grains with soybeans, doenjang’s exclusively use of soybeans results in a stronger, sharper and deeper flavor and a coarser texture reminiscent of chunky peanut butter.
The standard fermentation period for doenjang is at least 6 weeks, though the doenjang at Kisoondo takes at least a year to make. The result is a deep, complex flavor you won't find in factory-made doenjang. The addition of brown rice and barley rounds out the flavor of the otherwise punchy doenjang, while the chili seeds add the subtle kick making this perfect for a variety of uses.
Kisoondo Brown Rice Barley Doenjang Product Details
● 230g pouch ● Made in Damyang, South Korea ● Non-GMO, no preservatives, additives, or refined sugar ● Ingredients: Soybeans, barley, roasted bamboo salt, brown rice, rice bran, chili seeds, malt ● Keep refrigerated
Kisoondo Brown Rice Barley Doenjang Key Ingredients
Soybeans A crop native to East Asia, soybeans have been cultivated for over 13,000 years and are a staple in Chinese, Japanese and Korean kitchens. High in protein and fiber, soybeans are also rich in vitamins and nutrients.
Barley A rich source of fiber, barley also contains good amounts of vitamins and minerals such as vitamin B1, iron and potaasium.
Brown rice Unlike white rice in which the brand and the germ have been removed, brown rice contains three parts of the grain cernel, making it a whole grain. Plentiful in B Vitamins, iron and magnesium in addition to being rich in fiber, brown rice has been known to help lower cholesterol.