Description
It has lighter color compared to the traditional
color of doenjang, showing white or golden color.
It is weaker in smell compared to the
conventional traditional doenjang and tastes sweet.
It can be used in many foods.
Features
When the gochujang is made at home, it can be used as fermenting
agent for gochujang. Because it has a weaker smell than doenjang,
it can be used in making foods such as doenjang soup or pot stew at
restaurant or public dining facilities and it is also good for
people who do not like the smell of doenjang.
If gochujang (thick soy paste mixed with red peppers) and sesame
oil are mixed with baek doenjang, it becomes immediately
Ssamjang.
In Japanese food restaurants, it is very popular when it is
provided as an appetizer (it is boiled with shells and then sieved
three times, removing any shell or other remnants). It is very
nutritious and tastes so good that it is very popular among
guests.
It is made of the doenjang made of ground bean that it has soft and
fresh taste and delicate flavor
