makk
Makk is a traditional Korean fermented soybean paste that is widely used as a seasoning in Korean cuisine. It is similar to other fermented soybean pastes like miso and douchi but has distinct characteristics that set it apart. Makk is made through a fermentation process involving soybeans, glutinous rice, and salt, which are left to ferment for several months to a few years. The fermentation process gives makk its rich, umami flavor and thick, paste-like consistency.
There are several varieties of makk, each with its own unique flavor profile and uses. The most
Makk is not only a key ingredient in Korean cooking but also holds cultural significance. It is
When using makk, it is important to note that it is highly salty and can be strong