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We have poured our immeasurable gratitude in the domestic red pepper grown in unremitting efforts.
The red pepper powder of Dasan Food System Co., Ltd. Boasts its fine color and deep taste using cleanly washed and dried Teayangcho red pepper only, and is made of clean and quality materials.
Fine colored red pepper powder with differentiated
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Taejabi, a new line of Taeyangcho from Taean-gun, means “Nature’s Secret, the Sun”.
The calligraphy logo combines high hardness of brush presenting the strong power of the sun and symbols with various factors of nature and express the image of Taejabi brand, Taeaan Taeyangcho Gochujang created by organic conventional lines.
Taeyangcho
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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