Korean home cooks have long depended
on doenjang's sour - salty - rich flavor to enhance stews and soups and create ssam jang, the addictive condiment that's as essential to Korean barbecue as ketchup is to burgers.
Kim adds
doenjang to his crispy scallion - seafood pancakes and his take
on the popular Szechuan dish mapo tofu, which are both good places to start familiarizing yourself with
doenjang's earthy, salty flavor.