Doenjang soybean paste, also known as Korean miso, is a core ingredient in Korean cuisine, with rich, salty fermented flavours. Doenjang soybean paste is made from fermented soybeans and is similar to Japanese miso – though doenjang has a coarser consistency and stronger taste, which works well in thick soups and stews like Korean jjigae.

Doenjang soybean paste is commonly used together with gochujang - a red chilli soybean paste. Together they bring a kimchi-like hot, warm spice to Korean dishes. Serve doenjang soybean paste as a condiment with bibimbap, or just with a bowl of plain rice.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: soybean, water, wheat flour, salt, water, Soybean paste (Soybean, salt, seed malt), ethyle alcohol (water, sugar cane) (0.02%), hydrolyzed wheat protein, seed malt, sodium polyphosphate (e452), tetrasodium pyrophosphate (e450)

Allergy Advice: for allergens, see ingredients in bold.

Storage: keep refrigerated after opening.