It was made by putting glutinous rice flour in Yeotjilgeummul, boiling it for 5-6 hours and cooling it and then ripening it with jujube fermented enzyme liquor, Cheonggukjang powder, pepper seed powder, bay salt for about one month. Eat it by putting sesame seeds, garlic, nuts, perilla oil or sesame oil according to your preference. Ingredients

It was made by putting glutinous rice flour in Yeotjilgeummul, boiling it for 5-6 hours and cooling it and then ripening it with jujube fermented enzyme liquor, Cheonggukjang powder, pepper seed powder, bay salt for about 1 month. Eat it by putting sesame seeds, garlic, nuts, perilla oil or sesame oil according to your preference. Ingredients are

Garlic red pepper paste of Gosirang Jangdokdae is the true taste made by considering health roughly grinding domestic garlic, putting it in a jar, fermenting it in honey and seasoning with bay salt, jujube enzyme extract, honey, domestic 100% red pepper powder. It is a no preservative product made from pure domestic ingredients so please make

It was made by putting glutinous rice flour in Yeotjilgeummul, boiling it for 5-6 hours and cooling it and then ripening it with jujube fermented enzyme liquor, Cheonggukjang powder, pepper seed powder, bay salt for about one month. Eat it by putting sesame seeds, garlic, nuts, perilla oil or sesame oil according to your preference. Ingredients

With patented functional sauce and paste and 100% our beans, we adhere to the traditional way. By reducing salty taste and smell for the taste of modern men, in order for everyone to eat, we made by fermenting it with seven kinds of medicinal herbs so that jujube fermented enzyme liquor and nutrition can spread in all organs. You can the taste

Garlic red pepper paste of Gosirang Jangdokdae is the true taste made by considering health roughly grinding domestic garlic, putting it in a jar, fermenting it in honey and seasoning with bay salt, jujube enzyme extract, honey, domestic 100% red pepper powder. It is a no preservative product made from pure domestic ingredients so please make

With patented functional sauce and paste and 100% our beans, we adhere to the traditional way. By reducing salty taste and smell for the taste of modern men, in order for everyone to eat, we made by fermenting it with seven kinds of medicinal herbs so that jujube fermented enzyme liquor and nutrition can spread in all organs. You can the taste

We follow the providence of nature The paste of JANGMAEUL is the gift of the nature, made using clean water, sunlight, and time in the clean village of Milyang. We use only 100% local beans without other additives or materials. With the science of flavor revived by the clean and natural ingredients fermented in the traditional way, we deliver the

Introduction In the Chosun Dynasty, families with power or yangban used lacquer resin when making Korean traditional sauces. The sauce that was sold a while ago at 100 million won for 1 liter was made by the head family of Bosung Seon family. The sauce contained lacquer as well. As lacquer sauce takes 3 years to be ripened, it was only made by

Introduction In the Chosun Dynasty, families with power or yangban used lacquer resin when making Korean traditional sauces. The sauce that was sold a while ago at 100 million won for 1 liter was made by the head family of Bosung Seon family. The sauce contained lacquer as well. As lacquer sauce takes 3 years to be ripened, it was only made

Sauce K enhances our sauces’ healthy functions through upholding the great Korea tradition, accordingly informs the superiority and functionality of Korean fermentation process to the world. Also, we produce the value-added products which add more tasty and healthy elements into the red pepper paste, the most popular sauce for Korean. And we

Honey Hot Pepper paste Honey Hot Pepper Paste is contained Acacia honey to be adopted in Foreign people as small tube package(15g,45g,120g) for Airline Catering and travel. Features High quality materials used. Good taste to Foreign people. Several tube type of packages (15g, 45g, 120g etc.) Spec: Weight-15g, Expiry date: 1 year, Honey:

It was made by putting glutinous rice flour in Yeotjilgeummul, boiling it for 5-6 hours and cooling it and then ripening it with jujube fermented enzyme liquor, Cheonggukjang powder, pepper seed powder, bay salt for about 1 month. Eat it by putting sesame seeds, garlic, nuts, perilla oil or sesame oil according to your preference. Ingredients are