Korean soybean paste has a rich taste and fragrant aroma. It is an indispensable seasoning for Korean people. How to make the best Korean soybean paste? The selection and deployment of raw materials is the key!

First of all, select high-quality soybean paste and hot sauce as the main raw materials, supplemented by an appropriate amount of garlic paste, ginger paste, vinegar, sugar and other condiments, mix evenly and put it into a sealed tank for fermentation, lasting 5-6 months. The sauce at this time has a smooth texture, a deep color, and a slightly spicy and sour taste.

Secondly, during the cooking process, adjustments should be made according to different dishes and personal tastes. When cooking meat dishes, it is recommended to add a small amount of honey to increase the sweetness and neutralize the meaty taste; when cooking fish dishes, you can add a little lemon juice to add a fresh sour taste. In addition, Korean miso can also be cooked with tofu, eggplant, gourd, etc. to make it taste better.

Finally, when tasting Korean miso, you should scoop out an appropriate amount of sauce with a spoon and enjoy it with vegetables, meat or rice. The delicious taste of Korean soybean paste is not only reflected in its own taste, but also enhances the nutrition and flavor of dishes. It is a rare delicacy.