Red pepper paste with fermented soybean powder(Meju-gochujang)

■ description
- Korean traditional hot source for bibimbab,, soup, stew, and so on

■ function

• To provides important protein and helps digestion with effects of amylase and protease.
• To prevents obesity because bodyy fat is burned with plenty of beta-carotene and capsaicin.

■ feature

• Only peppers which are produced in Yeongyang are used.
• The good flavor of meju-gochujang can be felt with enough rice-meju,       beans-meju, and wholemeal-meju.
• Yeongyang-Sanhaewon uses not starch syrup but grain syrup which are made with rice directly

■ specification
red pepper powder 18%, whole-wheat 12%, rice 2.5%, fernented soybean powder 2.5%, grain syrup 52%, solar salt 10%, glutinous rice, 3%