Soy Bean Paste Made in a Traditional Way
Recently, Chungjungone released a new doenjang (soy bean paste) product that is made in a traditional way.
Sunchang Doenjang is produced in Sunchang County, an area very famous for fermented foods in Korea. The main ingredient, meju (soybean lumps), is made with the bacilli grown by the masters of fermentation who live in Sunchang County. For this reason, the product has the original taste and fragrance of the traditional soy bean paste.
Comes in Two Types
Sunchang Doenjang comes in two types: Sunchang Original Homemade Doenjang and Sunchang Meat Restaurant Doenjang-jjigae Sauce. The first one is the versatile type of doenjang. It is good for cooking different kinds of guk (soup) and jjigae (stew) dishes. The second one is designed specifically for making doenjang-jjigae (soy bean paste stew). Using this product, you can cook delicious doenjang-jjigae by simply adding water and boiling. Thanks to the broth made with the foreshank of beef and red pepper, the dish will taste the same as the one served in the best Korean meat restaurants.
According to the staff of Chungjungone, the high quality of the meju they use is the key to the product keeping the original taste of the soy bean paste for a long time.
Park Sung Eun email@example.com
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