This fermented soybean paste is not eaten directly but used as a cooking ingredient. Add 1-2 tablespoons to soups and stews for deep umami flavor, or mix with other seasonings to create dipping sauces. Always cook it briefly to develop the best taste.

You can make doenjang jjigae (soybean paste stew) with tofu and vegetables, create ssamjang dipping sauce by mixing with gochujang, or use it to season grilled vegetables. Many home cooking enthusiasts at Korean grocery Europe also use it as a marinade base for meat dishes.

This paste pairs excellently with grilled pork belly, fresh lettuce wraps, and steamed rice. It also complements root vegetables like radish and potato in stews. The salty, savory flavor enhances both meat and vegetable dishes popular in Korean supermarket Lisbon.

Store the opened container in the refrigerator to maintain freshness and prevent spoilage. This traditional paste can last several months when properly refrigerated. Always use clean utensils when scooping to avoid contamination and preserve the authentic fermented flavor.