The popularity of Asian cooking has helped make miso soups familiar starter dishes, but the fermented soybean “comes in all different strengths.” says Andrew Zimmern, chef and host of the Travel Channel’s “Bizarre Foods with Andrew Zimmern.” “I’m obsessed with the Korean version, doenjang, which is the plain fermented bean paste and gochujang, which is the one with chilies. I love using the doenjang just for soups and salad dressings. I use the spicy one as a table condiment, especially with grilled meats.”
food section