Introduction

Ingredient : Sweet persimmon 20%, Rice 20%, Pepper powder 25%, Fermented soybean 15%, Salt 10%, malt digested taffy 10%
Weight: 1Kg, 3Kg
Purpose: Sauce
Manufacturing process: Ingredient -> Add rice -> Grind -> Mix -> Saccharify -> Ferment -> Package
Food Storage : Keeprefrigerated.

The natural sugar of sweet persimmon is used to ferment hot pepper paste for 6 months in a Korean traditional breathing vase. Nutritious.

Sweet persimmon is rich in glucose, vitamin A, C and other nutritional vitamins and minerals guaranteed to give you good heath.

Sweet persimmon hot pepper paste is one of the 4 major pastes made by Hansol.
Hansol’s hot pepper paste is being managed meticulously and has received “Traditional Food number 323” from the Traditional Food Quality Certifications.

The  active digestive enzymes from fermented beans will improve digestion and cleanse  the blood stream. It will also activate vitamin synthesis within the body to boost  the immune system. Capsaicin, an active component of hot peppers  is known to be a natural fat burner.

Simple hot pepper recipe

Ingredient : 200g Beef, 2 cups Hot pepper paste, 2T Garlic, 1T ginger, 2T soy sauce, 3T sugar, 1T honey, ¼ onion,2T Sesame oil

1. Grind onion and mix it with soy sauce.
2. Stir garlic and ginger. Mix with beef after it has been cooked for couple of minutes.
3. Stir onion and soy sauce. Mix with hot pepper paste.
4. Add sugar and honey for sweet taste.
5. Finally, mix sesame oil and stir..
*Best served with mixed or white rice.