Re: Question about soy bean paste..

Sorry, I posted too soon. If you have narrowed it down to soybean pastes “toenjjang”, there are different brands and somewhat different applications. There are smoother pastes, and some “chunky” ones with more pieces of bean. The lighter ones are more used for soups, and the darker ones for stews. But there are no hard and fast rules. Adding to the confusion – many Korean marts also sell Japanese misos.