Taucheo are salted, fermented soy beans. They are sold in paste form, and whole, as you can see from the image above.
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.
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.
Recipes with Taucheo on LinsFood
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- Singapore Mee Siam Kuah
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- Korean Spring Onion Pancake
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- Ayam Assam Serani (Eurasian Chicken Curry)
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- Singapore Chilli Lobster (the Chilli Crab’s cousin!)
How to Use Taucheo (Salted Fermented Soy Beans)
Taucheo are salted, fermented soy beans, a very common ingredient in East and South East Asia.
Author: Azlin Bloor
Category: Ingredients
Cuisine: South East and East Asian
Ingredients
Taucheo is always best used lightly pounded, or ground to a paste with other ingredients.
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.
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Summary
Article Name
Taucheo, Fermented Soy Beans
Description
Taucheo are salted, fermented soy beans, used extensively in East and South East Asia.
