soybean paste
Asian cooking condiment
Soybean paste is a thick, salty condiment made from fermented soybeans, used extensively in East Asian cooking.
The category includes Japanese miso, Korean doenjang, and Chinese doubanjiang, each with distinct flavors and fermentation methods.
It adds deep umami to soups, marinades, and sauces: She stirred a spoonful of soybean paste into the broth.
- misoFermented legume paste
- fermentedTransformed by microbial action
- umamiFifth taste sensation
- gochujangKorean fermented chili paste
- red pepperPungent capsicum variety
spicy kick · salty · savory · paste · Korean · Japanese · stew · soup · broth · marinade · glaze · rice wine · earthy · pungent · aged · dipping · sesame · garlic
- janggochujang
- pastestomato paste, chili paste, garlic paste, ginger paste, curry paste
- plant-based foodstofu, miso, tempeh, seitan, edamame
- Korean cuisinegochujang, soy sauce, sesame oil, fish sauce, red pepper paste
- koji fermentskoji, kojic acid
physical form/texture
soybean pastesoy milk
Plant-based dairy alternative
soybean oil · edamame · soy sauce · tofu · soy flour
flavor profile
soybean pastesweet bean paste
Sweetened mashed red beans
honey · sugar · red bean paste · maple syrup · sugar paste