Korean soybean and chilli bean pastes
These pastes combine to make a fantastic hearty, spicy Korean-inspired soup for hikers. The brown container is soybean paste, or Doenjang – like a hearty Korean version of miso. The red container is chilli bean paste (Gochujang), which gives a spicy, salty kick to soups and other dishes.
Description
Where to buy
Look for Korean soybean paste (Doenjang) and and red pepper paste (Gochujang) in Asian supermarkets. They are generally packaged in the distinctive brown and red containers shown in the photo on this page.
Using this ingredient in camping meals
- We mix these pastes and use them in an excellent spicy Korean-inspired soup. However, you can also use them as a seasoning for meat, rice, vegetables and many other things.
- Doenjang and Gochujang have a long shelf life, and will last for months and even years in the fridge once opened. We have never had any problems with them spoiling while backpacking. We even took them on a 6-day hike in 35-degree heat with no issues. However, they are perishable, and you should use your own judgement as to whether this ingredient is right for your camping meals.
- We generally double-bag these Korean pastes to minimise the chance of leakage in our backpacks.
(Visited 142 times, 1 visits today)
Be the first to review “Korean soybean and chilli bean pastes”
Reviews
There are no reviews yet.