Miso

There are many varieties of miso paste, but there are only two that you will mainly use. The pale yellow shiro miso is perfect for dressings and soups and has a mild, sweet, salty taste. Aka (red) is the more assertive of the two because it’s fermented for longer. It’s best used in small amounts for glazes or BBQ sauce. Koreans use a miso paste called doenjang, which is a coarse soya bean paste. It’s mixed with gochujang chilli paste to make the famous ssamjang sauce that is served with grilled bulgogi and lettuce wraps. Once opened, miso should be refrigerated.