Yetmat Ddukbaegi Traditional Soybean Paste

It was naturally fermented for over 6 month with Korean style fermented soybean lump made of 100% soybean through hygienic automated system and traditional methods, solar salt with bottem extracted, and water through hygienic automated system and traditional methods. You will taste savory traditional home-made doenjang. It will be better if used for stew or marinade.

Features Korean traditional soybean paste Only use Korean produce Fermented over 6 month (Korean style) Salty taste is less than other traditional soybean paste (Using less salt) Standards of Product : 450g, 900g, 1.8kg, 2.7kg