[HAENAME] Darae Gochujang ( red pepper paste) 3kg _Korean traditional spicy sauce , delicious and healthy For vegan _Made in Korea

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Tags: K-food Doenjang (soybean paste) Gochoojang( red pepper paste) 100% Korean production Cham darae sap Korean barbecue Ssamjang Vegan food Made in Korea

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해남에다녀왔습니다 영농조합법인

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Product Description

[Haenam愛] Patented gochujang made from bluefin sap 3kg_ Vegan food

Traditional

The deep and savory taste of hometown fermented by the hand of masters and natural ripening

Kiwi fruit gochujang

I went to Haenam.

The story of delicious Kiwi fruit chili paste made in the traditional way

3kg

A wood fire in a cauldron
The taste of my mother's hearty and sweaty hometown.

For 14 years, it has been naturally fermented and aged in a jar that breathes for more than 3 years, using only local agricultural raw materials. By adding the name of a traditional miso master, it is a natural savory made in the old way.

The secret of taste

Sunweed chili powder

Traditionally made buckwheat flour is infused with domestic sunflower chili powder to bring out the freshness and refreshing taste.

Bluefin sap

It is made with nutrient-packed bluefin sap and patented in your own special way.

Homemade rice roughage

It has a healthy sweet taste with carefully made rice roughage made with domestic ingredients.

Stye gochujang

It's delicious when you eat it like this.

Container information by product capacity
500g, 1kg, 3kg

The taste of my mother soaking her intestines in the intestines!
You can appreciate it.

100% domestic raw materials, free of preservatives, artificial additives, and seasonings

Haenam Beans 100 % + 99.9% Sea Salt + Natural Aging

Domestic soybeans produced in the clean area of the earth are used, and the value of natural aging for more than 3 years is added, so you can feel the deep and rich taste of aging.
"I went to Haenam愛", which has been passed down by the masters, is a traditional miso master located in the pristine Haenam and has been making traditional fermented foods in the old way for 14 years.

Preparation process

01.Cooking red pepper rice with hand-grown glutinous rice

02.After mixing with buckwheat flour, low-salt, low-temperature aging process

03.First aging in a jar with bluefin sap addition

04.Add red pepper powder

Slight browning after opening is a natural phenomenon of contact with oxygen and guarantees a natural taste.

Capture the appearance of a simple farming village

I went to Haenam today because it was full of the smell of fun.

Product Information Notice
Product	The Story of Kiwi fruit Gochujang
Types of food	Gochujang
Licence number	Jeonnam Haenam 59
Raw material name and content	Glutinous rice (domestic) 27%, red pepper powder (domestic) 22%, meju flour (efflorescence/domestic) 20%, stye sap (domestic) 18%, coarse cheong (rice barley/spicy rice/domestic) 11%, salt (domestic) 2% [contains soybean]
Capacity (weight) per packaging unit	500g, 1kg, 3kg
producer	I went to Haenam Farmer Cooperative Corporation
location	South Jeolla Haenam-gun, South Korea
Date of manufacture	Separate notation
Shelf life or quality retention date	12 months from the date of manufacture
How to store	Refrigerate as soon as you receive it, seal it well after opening, and use it as soon as possible.