General Discussion

Fermented Soybean Paste?

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General Discussion

Fermented Soybean Paste?

Erik M. | Sep 5, 2001 01:23 PM

The most recent issue of Saveur Magazine had a recipe for Nyonya-style Sweet-Salty Chicken Stew which called for Fermented Yellow Soybean Paste (Taucheo). I ended up using Korean Fermented Soybean Paste (Toen Jang). Was this a fair substitution? What's the difference?

Thanks,
Erik M.

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