About The Product Boiled soybean with beans 100% from Andong, Korea in cauldron with wood fire, dried, and fermented boiled soybean lumps in red clay room. Selected lucky day on the first month in a year and made Korean soy sauce in pots. A soybean paste made by repeating opening and closing the pot lid everyday and aged over than a year and 6 months. Doenjang soybean paste is rich in soybean taste with a soft and sweet finish. It is different in taste from Japanese miso. So, Korean soybean paste must be used for authentic Korean cooking. It is used as the main seasoning ingredients for soup and stew. But also can be used to season blanched vegetables such as spinach. The latest introduction to our traditional diet of red pepper paste and soy sauce are unique to embellish themselves are cultivating our people do not have their origin in the world, it is one of the unique spice seasoning.According to Korea during the Japanese invasion when gaehwasa-fetched keys to poison our nation had enjoyed a constitutional right of our people is because you will likely come around pepper into the Imjin War. Spcifications : Type of food : Korean Miso, Kochujang Sausage : Andong Origin : Beans (soy: Domestic); Meju flour (domestic), Rice (domestic), Chili powder (domestic) Size : 960g Feratures : Doenjang Soybean Paste Unpasteurized and Gluten-free Organic, Homemade, Traditional, Korean Sauce Red Pepper Paste is not contained pasteurized. Artificial Colors are not included Made as very hygienic eatable product.
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