![]() I prefer doenjang that is not too dark or light, but a nice brown color like this one. This is my favorite brand, “ Haechandul.” However, Wang or Soon Chang can also be pretty good. ![]() The liquid becomes Korean soup soy sauce and the solids become doenjang. It’s made by grinding soybeans into a thick paste and forming it into blocks that are dried and fermented for months before being soaked in brine for a few more months. The top of the paste may oxidize a bit and turn brown, but it’s still edible. Keep in the fridge and use within 3 months. It’s usually sold in brown tubs at the Korean grocery store. The process takes about a year, my recipe is here if you want to try. Today most Koreans use commercially made soybean paste (it may or may not be labeled “fermented”), but traditionally we make it at home. Soup or stew made with doenjang are the most iconic and delicious of all Korean dishes. It’s deep and rich, nutty and full of umami. I’d be curious to know if you have heard of tua nao: please leave a comment below.Doenjang is a signature ingredient in Korean cooking, used in many dishes, dips, soups and stews in Korean cuisine. I hope this article serves as a useful resource. For me, one of the earliest of those surprises in my introduction to Thai cuisine was how prevalent fermented soybeans are in Thai cuisine. Better still, it doesn’t seem overly complicated, having read through it in its entirety. Thankfully, having scoured the Internet for a recipe, I found a terrific resource from someone who figured out how to make tua nao at home. I tried sourcing some online but had little success. I typically bring home some from trips to Thailand but that’s not an option you may have. I have never seen them here in Ireland in any of the Asian grocery stores. The problem with tua nao is one of availability. So we have two functions for these disks: as a snack in themselves and to enhance the flavour of other dishes. In fact, locals regard tua nao as a meat substitute, providing protein to people who can’t afford meat or don’t want to eat it. One great thing about tua nao disks is that they work well as a replacement for shrimp paste for vegetarians or people allergic to shrimp. Locals in Norhtern Thailand have been making this ancient condiment for hundreds of years by combining fermented soybeans with salt, chili, and garlic and letting it dry out in the sweltering Thai sun. In fact, you can kind of think of them as bringing to northern Thai food what shrimp paste brings to southern Thai food, which is a savory, salty, and vibrant hit. These sheets of fermented soybean are crucial in many northern Thai curries and chili dips. Northern Thai Tua Nao (Fermented Soybean Disks)Įven lesser-known still are tua nao. If you want to get the paste and attempt some Thai stir-fried vegetable yumminess, you can buy 12 bottles here. I only ever advocate the Thai brand known as Healthy Boy when it comes to buying yellow fermented soybean paste for Thai dishes. The delicious paste is made from a combination of yellow soybeans, salt, and water. The reason? I didn’t know about this addictively earthy sauce that is crucial for Thai stir-fried veggies. ![]() I had actually tried cooking it once before but it tasted nowhere near as good. I cooked the dish and it was almost the same as it was in Thailand. I waited until I returned to Ireland and sourced some of the yellow soybean paste. She pointed to a glass jar of Healthy Boy soybean paste, and at that very moment, I felt inspired to go and cook the dish myself. ![]() I decided to ask the smiling old woman what makes this stir-fried dish so addictively sweet, salty, and earthy. On this particular day, it was one of my first visits to the city and I wasn’t there long. Run by a friendly Thai Chinese family, this was a frequent eating haunt during my long-term visits to Chiang Mai. Then, I saw a chef cooking away on a roaring hot wok outside a restaurant on Moon Muang Road and I knew straight away what I wanted: stir-fried morning glory. Walking around inside the old city’s ancient walls, I couldn’t decide what to eat. I’d just finished an iced coffee and felt a bit peckish. It was another sweltering day in Chiang Mai. The vegetables should be almost swimming in the distinctly earthy sauce, which is one of my favourite tastes in the world. Turn the heat up to 425 F and bake for 5 minutes or until the edges of the char siu begin to darken and caramelize. Bake for another 15 minutes, turn over and baste. Bake for 20 minutes, turn over and baste the meat with a brush. The recipe combines oyster sauce, fish sauce, and Thai soybean paste flashed rapidly in a hot wok with chilis and garlic. Add water enough in the sheet pan to fill about 1 inch from the bottom of the pan. This delicious yellow soybean paste known as tao-jeow (เต้าเจี้ยว) features heavily in a classic Thai stir-fry sauce used for cooking many different vegetables.
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