KEY INFORMATION
A savory and spicy chili paste integral to Korean cuisine. To make it, you’ll need red chili powder, which provides the heat, and fermented soybean paste (doenjang) for depth of flavor. Rice syrup adds a touch of sweetness, balancing the spice. Salt is essential for seasoning, while optional ingredients like garlic or ginger can enhance the complexity. The sauce is fermented to develop its rich, umami taste, making it perfect for marinades, soups, and various Korean dishes.
COUNTRY/PLACE OF ORIGIN
South Korea
STORAGE INFORMATION
Keep in dry place and away from sunlight
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