Dwenjang Paste
Dwenjang is a traditional fermented soybean paste crafted from lacto-fermented soybeans - meju, malt powder, sweet rice, and sea salt. The paste ferments, undisturbed, over several months to deepen and fortify flavors resulting in an umami explosion of a paste that looks akin to miso, but with MORE: pronounced saltiness, earthiness, without any sweetness. A little goes a long way.Creative uses:Dwenjang will infuse any sauces, dips, soups, or braises with an authentic Korean flavor, from a robust and comforting traditional ssam jang sauce or dwenjang jjigae (soybean paste stew), to a MORE: playful crudité dip, cacio e pepe, or mapa tofu.
10 oz | Lacto-Fermented soybeans, malt, sweet rice, and salt | Produced in San Francisco, grown in Northern California
Founded by Eddo Kim in 2019, Queens makes responsibly grown, small-batch Korean provisions and pantry staples. They work with the best local farmers and producers to source their ingredients. The Gochugaru is the first to be produced in Northern California, from traditional Korean peppers grown locally in rich soil and kissed by the California sun. My favorites are the Gochugaru, which adds brightness and a kick to whatever it meets, and the Dwenjang, a lacto-fermented soy paste similar to Miso, but with a MORE: pronounced earthiness and no sweetness. I've just started adding this to oatmeal for a savory morning treat!