Doenjang, a fermented soybean paste, is a necessary component in many Korean dishes. It is produced by fermenting soybeans, ...

Fan of miso ... Guiding us through her Korean larder, Su explores the ferments, pickles and sauces that lift Korean dishes to delicious heights – with the soybean paste featured in many recipes.

Genmai miso (brown rice miso), made from brown rice and soya beans, has a rich, earthy, slightly nutty flavour. Korean grocers will sell a spicy type of bean paste called kochu jang (or gochujang ...