[Korea Mackurum] Dried Pollack Stir-fried Gochujang 250g

[Korea Mackurum] Dried Pollack Stir-fried Gochujang 250g

한국맥꾸룸

23% $19.95
$25.95
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[Korea Mackurum] Dried Pollack Stir-fried Gochujang 

This is a different kind of red pepper paste made with Korean red pepper powder and soybean powder. It is a traditional gochujang with glutinous rice, which is excellent in gloss and stickiness, and is rich in umami.

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Manufacturing Process

Gochujang made by a traditional food master

In the clear water and air of Mt. Juwang, Cheongsong-gun, Gyeongsangbuk-do, No. 45 Myeong-rye traditional food master makes soy sauce with traditional techniques that have been passed down for decades, and long-term aging by folding Jangdok, which has been used for more than 30 years, makes a more savory sauce.

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How to Use

How to use Dried Pollack stir-fried gochujang

Use it when cooking a stew to add a savory taste or mix it with bibimbap or bibim noodle.

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Premium Ingreidents

High-quality domestic beans and peppers

In order to manufacture high-quality traditional soy sauce, we do not use low-priced soybeans and peppers, but use 100% of high-cost, high-quality domestic beans and peppers.

Allergy Info Contains soybean
Manufacturer Korea Mackurum
Origin Cheongsong-gun, gyeongsangbuk-do
Ingredients Red pepper paste (37%, glutinous rice 36.5%, meju powder/soybean 14.2%, sweet oil, grain syrup, natural salt), starch syrup 12.5%, dried pollack (Russian), onion powder (domestic), ginger powder (domestic), garlic powder (domestic), sesame (domestic)

Storage Method: Store in the fridge after opening.

Customer Reviews

Based on 3 reviews
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M
M.S.

맥꾸룸 발효 음식 재료는 다 한국의 구수한 맛을 내네요. 계속 구매할 겁니다.

J
J.Y.

아껴 먹고 있습니다. 요즘 더위에 입맛 없을 때 좋습니다.

황태 볶음 고추장 더위에 입맛이 없으실 때 좋으시다고 아껴 드신다는 리뷰 감사합니다

S
S.J.

황태맛이 진하게 나진 않고 그냥 맥고추장같아요.^^

Korea Mackurum was created in 1989 with the precious meaning of 'a package that wants to continue the tradition'. In the clean water and air of Cheongsong, Gyeongsangbuk-do, we are creating a luxury store with our long-standing know-how.