One easy way to make boiled or stir-fried vegetables more exciting is to drizzle soy sauce and sesame oil.
To diversify the flavor, and while still taking inspiration from Korean and Japanese kitchens, I have attempted to dissolve/dilute a bit of:
- Korean, light-colored, fermented soybean paste,
- Korean, dark-colored, fermented soybean paste, and
- Japanese soybean (miso) paste
in some water and add to various dishes such as:
- boiled vegetables,
- stir-fried vegetables, and
- vegetable broth and (largely unseasoned) homemade chicken broth
but the outcome is far from exciting. It doesn't come close to the flavors of even the basic dishes served at Korean and Japanese restaurants.
What is the correct way to use fermented (and unfermented) soybean paste?
(Hint: a little of any of these goes a long way; beware of buying too much too soon and being unable to use it before expiration.)