Korean traditional chili paste. It is the basis of many sauces and spices in Korea. It is often used when cooking to refine the dish or as a dip for vegetables. It also gives soups and other sauces extra heat - a real all-rounder.
Fermented soybean paste, salt, isomal oligosachaid, mixed spices of red pepper, water, garlic, onion, corn syrup, brown rice.
Nutritional values per 100g
of which saturated fatty acids: 1g
of which sugar: 16g