PRODUCTS l FOOD INGREDIENTS

Korean Spices

Fermented Spices

"The Taste of Korean dish comes down to jang."

In the heart of Korean cooking, there are the three jangs, the fermented pastes and sauces made to be preserved throughout hot and cold seasons: doenjang (soybean paste), ganjang (soy sauce), and gochujang (red chili paste).

The story of ganjang (soy sauce) in Korea begins with Jaerae (=Joseon or Guk) ganjang, which is made in traditional way with 100% soybean meju and brine. Meju is a brick-shaped compressed block of soybeans, soaked in salt water in earthenware pot for several months. During fermentation, the soy proteins are broken down to release flavorful amino acids. The wet mashed
solids are called doenjang (soybean paste), and the remaining liquid is called ganjang (soy sauce).

Rich in probiotics, our fermented products promote gut health while preserving the vibrant qualities of our ingredients. We invite you to experience the benefits of our authentic spices, connecting you to Korea's culinary heritage.

Basic Ingredient Lists in Korea

Red pepper and soy sauce are mixed with other ingredients to create Korean flavors.

Fine Red Pepper Powder

Fine red pepper powder is one of the main ingredients in making Korean red pepper paste (Gochujang) and various Asian cuisines.

100% Pepper Only
Vegan and Gluten Free
No Added MSG or Additives
Color Unit (CU) & Scoville Heat Unit (SHU) can be provided

Red Pepper Extract

Red Pepper Extract is widely used in sauces and seasonings for processed foods in Korea.

Composition Ratio = Red Pepper Extract + Salt + Malto Dextrin
Specifications : Dark red color paste / Brix 52% ± 1 / Salt Content 10% ± 2

Fermented Soy Sauce Powder

Yangjo ganjang is a naturally brewed modern soy sauce that uses a quick-fermented method to mass produce, made from soybeans, wheat, salt, and water.

Quick-Fermented Method
Economical Price
Spray-Dried
Total Nitrogen(TN) = 2.40

HVP Soy Sauce Powder

HVP (Hydrolyzed Vegetable Protein) soy sauce is made from defatted soybeans, hydrolyzed into amino acids by using acid hydrolysis process.

Non-Fermented Method
Low Price
Spray-Dried
Total Nitrogen(TN) = 2.01

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