Korean soybean paste(Hansik-doenjang) ¦ description- Korean traditional salty source for soup, stew, and so on ¦ feature Only korean native beans are used The beans are boiled in iron pots on a wood fire using a traditional method. The boiled beans are fermented in traditional jars for a year. ¦ specification- fernented soybean 70%,

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

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. ¦

Korean soybean paste(Hansik-doenjang) ¦ description- Korean traditional salty source for soup, stew, and so on ¦ feature Only korean native beans are used The beans are boiled in iron pots on a wood fire using a traditional method. The boiled beans are fermented in traditional jars for a year. ¦ specification- fernented soybean 70%,

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

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. ¦

Korean soybean paste(Hansik-doenjang) ¦ description- Korean traditional salty source for soup, stew, and so on ¦ feature Only korean native beans are used The beans are boiled in iron pots on a wood fire using a traditional method. The boiled beans are fermented in traditional jars for a year. ¦ specification- fernented soybean 70%,

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

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. ¦

Korean soybean paste(Hansik-doenjang) ¦ description- Korean traditional salty source for soup, stew, and so on ¦ feature Only korean native beans are used The beans are boiled in iron pots on a wood fire using a traditional method. The boiled beans are fermented in traditional jars for a year. ¦ specification- fernented soybean 70%,

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

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. ¦