Stir-Fry with Doenjang (Korean soybean paste)

Right now our local supermarket has a special section devoted to Korean products. I was already planning to buy kimchi to go with vegetable stir-fry, so I decided I might as well try some doenjang too.

After a bit of quick Internet research, I learned that doenjang is like miso's Korean cousin. Although it's probably more commonly used in soups and stews, it also added a nice flavor to the vegetables. I think it was a bit stronger or saltier than the miso I've used in the past, or perhaps I just used a bit too much.

Even if that were the case, I didn't make much of a dent in the tub of doenjang. So I guess I'll need to keep experimenting with this paste to find other ways to use it in our meals.