Korean soy sauce(Joseon-ganjang) ■ description- Korean traditional salty source for soup, stew, and so on ■ feature It is made form the korean fermented soybeans lumps(meju). It is ripened with solar heat and fragranted gradually. ■ specification- fernented soybean powder 70%, solar salt 30%

Korean soy sauce(Joseon-ganjang) ■ description- Korean traditional salty source for soup, stew, and so on ■ feature It is made form the korean fermented soybeans lumps(meju). It is ripened with solar heat and fragranted gradually. ■ specification- fernented soybean powder 70%, solar salt 30%

Korean soy sauce(Joseon-ganjang) ■ description- Korean traditional salty source for soup, stew, and so on ■ feature It is made form the korean fermented soybeans lumps(meju). It is ripened with solar heat and fragranted gradually. ■ specification- fernented soybean powder 70%, solar salt 30%

Soybean paste made with fermented soybean lumps(Ssamjang) ■ description- Korean traditional sweet source for meat, ssam, and so on ■ feature It is made with Yeongyang peppers, glutinous rice, and meju. Sweet tastes are made with grain syrup which Yeongyang-Sanmaeul makes directly with rice. It is fermented in jars at fixed periods. It is not salty but plain, and ...View more

Soybean paste made with fermented soybean lumps(Ssamjang) ■ description- Korean traditional sweet source for meat, ssam, and so on ■ feature It is made with Yeongyang peppers, glutinous rice, and meju. Sweet tastes are made with grain syrup which Yeongyang-Sanmaeul makes directly with rice. It is fermented in jars at fixed periods. It is not salty but plain, and ...View more

Red pepper paste with fermented soybean powder(Meju-gochujang) ■ description- Korean traditional hot source for bibimbab,, soup, stew, and so on ■ function To provides important protein and helps digestion with effects of amylase and protease. To prevents obesity because bodyy fat is burned with plenty of beta-carotene and capsaicin. ■ feature Only peppers whi ...View more

Red pepper paste with fermented soybean powder(Meju-gochujang) ■ description- Korean traditional hot source for bibimbab,, soup, stew, and so on ■ function To provides important protein and helps digestion with effects of amylase and protease. To prevents obesity because bodyy fat is burned with plenty of beta-carotene and capsaicin. ■ feature Only peppers whi ...View more

Red pepper paste with fermented soybean powder(Meju-gochujang) ■ description- Korean traditional hot source for bibimbab,, soup, stew, and so on ■ function To provides important protein and helps digestion with effects of amylase and protease. To prevents obesity because bodyy fat is burned with plenty of beta-carotene and capsaicin. ■ feature Only peppers whi ...View more