Clearly, it is of Korean extraction, and it's a fermented brew from soybeans and veggie broth, but it is fermented in its own juices, with very little salt, which is the problem with some fermented projects like kimchi or Tianjin preserved vegetables. It seems expensive, but it's actually economical for you can use it just one teaspoon at a time.
It is amazing, you can cook without salt, and this chef does not yet know how to cook without oil, but you can absolutely make any veggie dish without oil.
Here was my first delicious recipe with some Organic Swiss Chard from ShopRite on the Bruckner:
A side of Swiss Chard with Yondu
- One bunch of Swiss chard
- some fresh turmeric, minced, or turmeric powder
- three small or two medium onions, cut up fine.
- 3-5 cloves of garlic, minced
- 1 cup of water
- 1 tsp of Yondu
- Caramelized some onions, 5 mins dry roasting at 425F(Medium/high)
- followed by gradually adding some minced garlic and fresh turmeric (always available at Al Aqsa on my street) and stir-frying for another 5 mins at 425F with some splashes of veggie broth.
- Cut up the stems of the chard in 1/4" pieces, and added on top of the caramelized onions, while adding 1 cup of water with one tsp of Yondu.
- Cooked for 10 mins at 275 F (Medium).
- Cut up the leaves in 1"strips, and put them on top of the onions and stems, and cooked for another 10 mins at 275F.