Samchae Gochujang/Ginseng Gochujang
Rice30%(Korean), Fresh Red Pepper 26% (Korean), Red Pepper Powder 11% (Korean), Starch Syrup, White Salt, Hwangguk(Fermented Rice with Malt), Samchae 6%/ginseng 6%
Features
Fresh red pepper is grounded and mixed with fermented rice with malt without using the traditional method which uses dried red pepper powder. The mixture is fermented for three months.
It is traditional Korean food, made by taking off fresh, clean red pepper heads, washing them, and using a traditional Korean method (Method to Make Hot Pepper Paste using Fresh Red Pepper: Patent No. 093039), patented by the Korea Food Research Institute.
It conserves the vitamins niacin and ascorbic acid better than dry red pepper powder. Therefore, it is much better than existing red pepper pastes because of its rich nutrients and greater quantity of capsaicin.
Samchae Gochujang/Ginseng Gochujang
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