Red pepper paste with fermented soybean po...

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 which are produced in Yeongyang are used. The good flavor of meju-gochujang can be felt with enough rice-meju,       beans-meju, and wholemeal-meju. Yeongyang-Sanhaewon uses not starch syrup but grain syrup which are made with rice directly ¦ specificationred pepper powder 18%, whole-wheat 12%, rice 2.5%, fernented soybean powder 2.5%, grain syrup 52%, solar salt 10%, glutinous rice, 3%