Don’t get confused the next time you see these color-coded tubs at the supermarket! These seasoning pastes have distinct fl avor profiles and uses.
In the red tub is the popular gochujang, a hot pepper paste used to add heat to sauces, marinades, and dishes like bibimbap. The light brown tub contains doenjang, a thick, fermented soybean paste. Similar to Japanese miso, this earthy paste is best used to add flavor to soups and stews. The green tub combines gochujang and doenjang with other flavorings like sesame oil, garlic, and onion. The result is a sweet, peppery, slightly spicy ssamjang, which is perfect as a dipping sauce for lettuce wraps and samgyeopsal.
