Soybean paste, also known as Korean miso, is a core ingredient in Korean cuisine, with rich, salty fermented flavours. Commonly used together with Gochujang, a red chilli soybean paste. Together they bring a kimchi-like hot, warm spice to Korean dishes. Serve soybean paste as a condiment with bibimbap, or just with a bowl of plain rice.
Shelf Life: Minimum 2 Months
Storage: Store in a cool, dry place.
Ingredients & Allergens (bold): water, soybean, wheat flour, salt, alcohol, monosodium glutamate (E621), onion powder, maltodextrin.
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