SPICEography 
Gochujang and doenjang are two of the sauces that non-Koreans most closely associated with Korean cooking. Their flavors are powerful, pungent, and distinctive. In this SPICEography Showdown, we take a look at what each brings to dishes and how they compare to each other. How does gochujang differ from doenjang? …
Ssamjang and gochujang are two of the most widely known Korean seasoning pastes. They both bring many of the same qualities to dishes but to differing degrees, which means that they are not always interchangeable. To learn more about how ssamjang and gochujang compare, check out the SPICEography Showdown below. …
Gochujang is one of the better-known Korean seasonings and is a key part of many dishes that have become popular outside of Korea. You will need it to create an authentic flavor profile in many classic dishes like dakgalbi and bibimbap. If you are out of it and can’t find …
Gochujang is a spicy Korean seasoning paste/sauce. The ingredients include chili powder, fermented soybeans in the form of meju or meju powder, and sweet rice. The jang in the name indicates that it’s a sauce. Sauces are among the most important elements in Korean cooking. Gochujang was invented because of …
Douchi is possibly the oldest soybean food product known to man and is a great way to add saltiness and umami to dishes. Its distinctive flavor is essential to creating authentic-tasting versions of many Chinese dishes. Try one of the douchi substitutes below if you are out of this versatile …
Ssamjang is a Korean seasoning sauce. The most basic version of ssamjang is a blend of doenjang and gochujang, two seasoning pastes that have been around for centuries. Doenjang is a fermented soybean paste and gochujang is chili pepper paste with sugar and fermented soybeans for flavor. Ssamjang was invented …
Douchi is a Chinese seasoning paste that consists mostly of fermented soybeans. It is sometimes labeled in English as fermented black beans. In some places, you may see douchi written out as dou-chi. It’s one of the more heavily used seasonings in Sichuan cooking. Douchi is right up there with …
Doubanjiang and doenjang are Asian bean pastes that have a few things in common, but not as much as you might think. You can use them to bring many of the same kinds of flavors to dishes (umami and salt) but they are usually used very differently. If you want …