Various countries in Asia utilize fermented foods as condiments. For example, South Korea has a type of soybean paste called doenjang, which is more intense than Japan’s moderate and subtle miso.

Fermented bean paste, or doubanjiang, adds umami to the dish. The area is known for being humid, so people eat spicy food to get rid of the damp feeling in their bodies. It is said that the dish ...

Chinese doubanjiang, or Korean doenjang or gochujang. If you use bean paste without chillies, make sure it’s not the sweetened type meant for desserts. You can also add other types of vegetables ...