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Making Korean Jajeng noodles

Gruzia
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Gruzia

Gruzia

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So i finally got some black bean paste to make jajeng noodles and it turned out pretty well, but when shopping for it, i noticed that some of the bottles were labeled "Black bean paste, fermented" and others were labeled "Black bean paste, roasted". Does anyone know what the difference in taste and/or use is between the two kinds?

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