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Some traditional Korean dishes that use fermented soybean paste as a key ingredient include Doenjang Jjigae (soybean paste stew), Doenjang Guk (soybean paste soup), and Bibimbap (mixed rice with vegetables and meat).
Some popular dishes that can be made using soybean paste include Korean doenjang jjigae (soybean paste stew), Japanese miso soup, and Chinese mapo tofu.
paste
Soybean in Telugu is called "Avarekai" or "Sojabeanu."
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The scientific name of paste is "Liquorice Glaberrima."
Glycine max is the English name of a soybean.
potato soybean
bean (green bean), pea, lentil, chick pea, garbanzo, peanut, clover, alfalfa, lucerne, soybean, vetch, pulse.
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Ssamjang is a spicy Korean dipping sauce made with doenjang, which is a fermented soybean paste. Ssamjang typically contains additional ingredients like chili paste, garlic, and sesame oil, while doenjang is a more basic paste with a deep umami flavor.