The base of this sauce is fermented soybeans called Doenjang. Make sure you purchase a brand that list only “soybeans and brine or salt” as the ingredients. Many other brands will add starch of some kind to thicken the paste. We have also substituted the Gochujang (red chile paste) which is typically sold right next to Doenjang, with Gochugaru instead. All brands of Gochujang (red chile paste) that we were able to find include rice and sugar as main ingredients and will not work for low-carb diets. Gochugaru is dried red chili flakes only and readily available in any international market. Serve this with Korean Bossam.
*No nutritional information is provided for this recipe due to the variances of international brands.