Dwenjang is a traditional fermented soybean paste condiment that is made with lacto-fermented organic soybeans, or meju, malt powder, sweet rice, and sea salt. It ferments, undisturbed, over several months to deepen and fortify flavors, becoming more pungent, rich, and savory over time. What you get is a dense, super thick and chunky, umami explosion of a paste that looks akin to miso, but with more pronounced saltiness and earthiness, and absent of any sweetness. Leave it in a cool, unexposed area to mature continuously, giving its bold flavors more character and nuance. Flavor notes: salty, savory, funky, highly concentrated flavors, a little goes a long way Creative uses: Dwenjang will infuse any sauces, dips, soups, or braises with an authentic Korean flavor, from a robust and comforting traditional ssam jang sauce or dwenjang jjigae (soybean paste stew), to a more playful crudité dip, cacio e pepe, or mapa tofu.