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Cj Doenjang Soybean Paste - 14kg

340464

Soybean paste is commonly known as doenjang, and it is a fermented bean paste made from soybeans and brine.

Soybean paste is commonly used to make soy soup and it can also be used as a side dish. It is eaten as a seasoning for vegetables and for dipping.

It can also be mixed with garlic and sesame oil to produce ssamjang, traditionally eaten in leafy greens and often used as an accompaniment to popular Korean meat dishes.

Because soy sauce is fermented, it is beneficial for the digestive system. It is also rich in flavonoids, vitamins, minerals and plant hormones, known to be anti-carcinogens.

Soybeans are also rich in the essential amino acids lysine and linoleic fatty acids, which play an important role in the normal development of blood vessels and prevent diseases related to blood vessels.

A traditional Korean remedy for indigestion is diluted doenjang soup.y it

184.90 PLN
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Description

Soybean paste is commonly known as doenjang, and it is a fermented bean paste made from soybeans and brine.

Soybean paste is commonly used to make soy soup and it can also be used as a side dish. It is eaten as a seasoning for vegetables and for dipping.

It can also be mixed with garlic and sesame oil to produce ssamjang, traditionally eaten in leafy greens and often used as an accompaniment to popular Korean meat dishes.

Because soy sauce is fermented, it is beneficial for the digestive system. It is also rich in flavonoids, vitamins, minerals and plant hormones, known to be anti-carcinogens.

Soybeans are also rich in the essential amino acids lysine and linoleic fatty acids, which play an important role in the normal development of blood vessels and prevent diseases related to blood vessels.

A traditional Korean remedy for indigestion is diluted doenjang soup.

Doenjang jjigae (soybean soup):

Koreans often eat this soup in their daily meals. Soy sauce is cooked with tofu, beef, squash, onions and mushrooms. A bowl of rice and a bowl of hot bean paste soup is usually the last dish in a meal that has a lot of meat on the table.

Ingredients: water, soybean32%, salt, wheat, alcohol, koji (Aspergillus oryzae).

Allergen information: soy and wheat.

Cookinginstructions: 

Make doenjang-jjigae

Prepare an earthenware pot. Add potato, onion, garlic, zucchini, green chili pepper, shrimp, and dried anchovies.

Add the water, just enough to cover everything.

When it starts boiling add the fermented bean paste, stir the stew, and keep cooking for another 15 to 20 minutes.

Nutrition Facts

Serving 100g

Energy 590kJ

Fats 2g

Saturated Fat 0g

Trans fat  

Total Carbohydrate 19g

Sugars 6g

Dietary Fibers  

Cholesterol  

Protein 14g

Sodium 11g

Product Details
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