We put a lot of spices and condiments in the soybean paste and glutinous red pepper paste made with beans and glutinous rices grown in our land.
It is a traditional one but mild one, so you can enjoy it when you wrap meat, dip vegetables, and mix it in bibimbap.
Ssamjang (Seasoned soybean paste), which we usually eat with lettuce, when we eat meat, is made by mixing different foods such as garlic, sesame oil, honey or sugar in the soybean paste and red pepper paste.
It is sweeter than soybean paste.
We put a lot of seasoning in our native soybeans and sweet rice paste made from soybeans and sweet rice.
It's a traditional place to make it mild. When you wrap up the meat and the salad or when you dip into vegetables, it's also good for bibimbap.
You can use it as a source for sandwiches such as hamburgers.
Raw materials and contentss
•Type of food : Mixing sauce
•Raw materials and content : Gochujang [Sweet rice(Korea)45%, Dwenjang[Korean fermented soybean 100%, Korea)90%, Sea salt(Korea)10%]40%, Potted powder(Korea)30%, Malt powder(Korea)27%, Meju powder(Soybean, Korea), Sea salt(Korea), Garlic(Korea), Sugar, Starch syrup,Vinegar