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Sunchang Chungjungone Red Pepper Paste, Gochujang Brown rice 500g
Sunchang Chungjungone Red Pepper Paste, Gochujang Brown rice 500g
what makes Sunchang Chungjungone Red Pepper Paste, Gochujang Brown rice 500g different
1. Natural Conditions Sunchang has 77 days of annual fog day, 72% of humidity and 13.2 ℃ of average annual temperature. It has the best climatic conditions for fermentation of kochujang fermentation bacteria. It is filled with clean, mineral-rich water upstream of the Sumjin River and soaked with kochujang can 2. King's choice chili window ● Sunchang is famous for its sun-kong hot pepper paste, which was the king's product since ancient times. 3. The secret of good fermentation aging ● Jar construction method - A method to manufacture kochujang in the same environment as the fermentation of the jar by scientifically implementing the principle of traditional appetizer. ● Two stage fermentation - After making the first fermentation and using the traditional method, put the ingredients such as red pepper powder into the fermentation, ● Sterilization of photovoltaic principle - Focusing on the principle of sterilization by the sun, the ultraviolet system is installed to remove harmful bacteria 4. Good brown rice ● During the fermentation process of kochujang, brown rice is naturally fermented, and the deep and clean taste of kochujang is added, and the healthyness of brown rice can be packed. ● Without the rough texture of brown rice, you can eat delicious brown rice nutrients. ● Chungjungwon Sunchang 100% brown rice solar hot pepper paste, fermented red pepper powder and brown rice together, the taste is rich and rich. ● Chewy and soft, with good color and shine, it fits well with any dish, such as stir-fried, stewed or stuffed, and can be cooked easily.
Ingredients
corn syrup, spices (chilli, sea salt, garlic, onion), rice flour, water, isomalto oligosaccharide, fermented soybeans, sea salt, chili powder (3%), alcohol, yeast extract powder, glutinous rice, E621
Nutrition per 100 grams
| Energy | 210kcal |
| Fat - of which saturated |
1g 1g |
| Corbohydrate - of which sugar |
46g 16g |
| Protein | 4g |
| Natrium (Salt) | 5,85g |
Best before date : 22.07.2025
The actual best before date of the shipped product may vary depending on stock availability.
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Ingredients
corn syrup, spices (chilli, sea salt, garlic, onion), rice flour, water, isomalto oligosaccharide, fermented soybeans, sea salt, chili powder (3%), alcohol, yeast extract powder, glutinous rice, E621
Nutrition per 100 grams
| Energy | 210kcal |
| Fat - of which saturated |
1g 1g |
| Corbohydrate - of which sugar |
46g 16g |
| Protein | 4g |
| Natrium (Salt) | 5,85g |
Best before date : 22.07.2025
The actual best before date of the shipped product may vary depending on stock availability.
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Often bought together
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Often bought together
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Chilli Paste in Korea und Japan
If Japan uses soy sauce and vinegar for cooking, Korea uses red pepper paste and sesame oil for various dishes. The combination of thick texture, moderate sweetness and the following spicy pain of Kochujang, korean chiili paste, offers the unique experience in the world. With the addition of new ingredients such as red pepper to the unique Korean fermanted sauce culture, Kochujang has attracted the taste of the world as well as Koreans. The pepper originated from South America and was imported to Korea through China and became a food ingredient representing Korean food. Kimchi would have even been impossible without pepper. Kochujang, which was created through the combination of chrysanthemum culture, is loved as an essential cooking staple for various dishes ranging from hot stew to bibimbap. Enjoy various Kochujang, a representative of Korean food, at NikanKitchen!
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