Chili Soybean Paste

Chili Soybean Paste is a flavorful and spicy Korean snack that combines fermented soybeans with a rich blend of spices. This dish offers a delightful umami taste, perfect for dipping or spreading on rice cakes.

Chili Soybean Paste
15 minutes
Difficulty: Easy
Korean
120 kcal

Ingredients

  • Fermented soybean paste (Doenjang) - 50 grams
  • Gochujang (Korean chili paste) - 30 grams
  • Sesame oil - 1 tablespoon
  • Garlic, minced - 1 clove
  • Green onion, finely chopped - 1 stalk
  • Sugar - 1 teaspoon
  • Rice vinegar - 1 teaspoon
  • Toasted sesame seeds - 1 tablespoon

Steps

  1. In a medium bowl, combine the fermented soybean paste (Doenjang) and gochujang until well mixed.
  2. Add the minced garlic, finely chopped green onion, sugar, and rice vinegar to the bowl, stirring until the ingredients are fully incorporated.
  3. Drizzle the sesame oil into the mixture, and stir again to combine all flavors.
  4. Transfer the mixture to a serving bowl and sprinkle toasted sesame seeds on top for garnish.
  5. Serve immediately as a dip with fresh vegetables or rice cakes.

Nutrition

  • Calories: 120
  • Protein: 6 g
  • Carbs: 15 g
  • Fiber: 3 g
  • Sugar: 1 g
  • Sodium: 800 mg
  • Cholesterol: 0 mg
  • Total Fat: 5 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 4.5 g
  • Water: 0.1 L

Health Benefits

  • Rich in probiotics from fermented soybeans, supporting gut health.
  • Contains antioxidants from garlic and sesame seeds, promoting overall health.

Tags

KoreanVegetarianSnack