Taucheo (Salted Fermented Soy Beans)

Estimated reading time: 1 minute

Taucheo is very salty and has a slightly smoky aroma and flavour. It is used in many dishes in East (China, Korea) and South East Asia (Malaysia, Singapore, etc) to deepen the flavours of dishes. Given its bold temperament, a little goes a long way.

Taucheo is very salty and has a slightly smoky aroma and flavour. It is used in many dishes in East (China, Korea) and South East Asia (Malaysia, Singapore, etc) to deepen the flavours of dishes. Given its bold temperament, a little goes a long way.

Taucheo, Fermented Soya Bean

Doenjang

In Korea, this is sold as a paste and known as Doenjang, which is used as both an ingredient and a condiment.

Substitute for Taucheo

Dark Miso Paste, or in a pinch, Hoisin Sauce. The latter will be a little on the sweet side, so go easy.

Taucheo, Fermented Soya Bean

How to Use Taucheo (Salted Fermented Soy Beans)

Taucheo are salted, fermented soy beans, a very common ingredient in East and South East Asia.
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Course: Ingredients
Cuisine: South East and East Asian
Prep Time: 2 minutes
Cook Time: 2 minutes
Author: Azlin Bloor

Ingredients

  • Taucheo, as required by the recipe

Instructions

  • As the fermented soy beans are very soft, they don't need much to break down. Just mash them with a fork, if not using a chopper.
  • Add to the recipe according to instructions.
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