Haechandle Co., Ltd.

Tookvbaekgi Doenjang

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Haechandle Co., Ltd.
[Korea]

Address
#1026-28 Bangbae-dong Seocho-gu Seoul
Phone
82-2-21860811
Contact name
Jeonggun Oh

Description

Characteristics

  • It took 18 months to develop and commercialize Tookbaekgi Doenjang (Soy bean paste). Soybeans are fermented the old-fashioned way and aged for at least 6 months to make Tookbaekgi Doenjang (Soy bean paste). 2~3 of these months are spent under the sun to obtain the taste that is needed in jjigae (stew). The puckery, biting, and bitter taste of doenjang (soy bean paste) have also been minimized. Tookbaekgi Doenjang (Soy bean paste) is not as sweet as other types of doenjang (soy bean paste), however it boasts the deep, rich taste of traditional doenjang (soy bean paste). The longer Tookbaekgi Doenjang (Soy bean paste) is boiled, the savory it becomes. Only sun-dried salt is used in order to reduce the salty taste of doenjang (soy bean paste). Tookbaekgi Doenjang (Soy bean paste) is best when used to make doenjang (soy bean paste) jjigae (stew). It also adds a savory taste to tang (soups) and seasoned vegetables. No preservatives, no artificial coloring

Other Information

  • Doenjang (Soy bean paste) jjigae (Korean stew), pepper pot soup and other soups, seasoned vegetables
Recipes
  • Recipe for the most delicious doenjang (soy bean paste) soup (1 serving)Tofu 30g, Tookbaekgi Doenjang (Soy bean paste) 20g, pumpkins 20g, potatoes 20g, onions 20g, anchovy flavoring 7g, giant Welsh onions, garlic, powdered red peppers

Other Information

  • With its high soybean content, Tookbaekgi Doenjang (Soy bean paste) should be added to jjigae from the start and boiled for 10-20 minutes to obtain the most savory taste. Also, smaller amounts of Tookbaekgi Doenjang (Soy bean paste) will have the same taste as larger amounts of regular doenjang (soy bean paste). Tookbaekgi Doenjang (Soy bean paste) must be stored in the refrigerator. The white paper that covers Tookbaekgi Doenjang (Soy bean paste) has been inserted to prevent the doenjang (soy bean paste) from leaking; it is not hazardous in any manner. Also, doenjang may change color as protein comes in contact with air. However, this browning process is natural and harmless to our body.


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