Create pungent umami sauces, stews and more.Popularly used as a dip or dressing for grilled meats and vegetables in Korea, this ssamjang-style soybean paste packs a rich, salty aroma and taste that perfectly complements a variety of succulent food textures. Commonly coated over barbecue dishes and wrapped in crisp lettuce leaves, the combination of juicy and crunchy helps the matured, flavours of this fermented paste shine, mixed with peppery gochujang, garlic and roasted sesame to create an all round sumptuously sweet, savoury meal. Also great for mixing into soups and stews for that extra layer of umami flavour.