Korean Miso is quite different from Japanese Miso. Japanese Miso is quite sweet and gentle as they use Koji which inoculate bacteria on cooked rice. In other hands, Korean miso inoculate bacteria on cooked soy bean using dried rice hay. It has more deep umami favour and not much sweet flavors. This Miso is not something you can find in big supermarket. I used it for making Miso soup , and I can recommend this is more better that the one you buy from Korean supermarket.
Simple miso soup with tofu
2/3 tbsp of miso
1 cup of water
80 g of firm Tofu
Heat your small pot, and add miso.
cooking for like few minutes, this way it brings out more flavour
Add water and mix together wel
Add tofu and boil.