Soybean Paste - Premium
SHELF LIFE
18months
PACKAGE SIZE
460G X 12 Packs/CTN
950G X 12 Packs / CTN
3KG X 4 Packs/CTN
2KG X 6 Packs / CTN
RELATE RECIPES
Braised Mackerel Pike with Soybean Paste
Pan-freid Rice with Mushroom and Vegetables
Korean Eggroll
Pan-fried Kimchi and Rice
Pan-fried Mushroom Patties
Soybean Paste Stew with Shepherd's Purse and Oysters
Vegetable Salad with Soybean Paste Sauce
Spinach Soybean Paste Soup
Steamed Soft Tofu with Soybean Paste Sauce
Stir-fried Bean Paste Mushrooms
Thick Soybean Paste Stew
Potato and Green Pumpkin Soybean Paste Stew
Chicken with Soy Bean Paste Sauce
Mushrooms with Soybean Paste on Rice
Bean Curd and Shrimp Pancake
Boiled Chicken Rice in Soybean Paste
Korean Egg Roll
Pan-fried Kimchi and Rice
SISTER PRODUCTS
Soybean Paste
Soybean Paste - Japanese Style
DESCRIPTION
Special fermentation process guarantees good taste
Fermentation from maturation over 800mg% guarantees savory taste
No chemical additives to 100% pure bean paste
"Maturation": The higher the maturation degree for fermentation, the greater the protein content
18months
PACKAGE SIZE
460G X 12 Packs/CTN
950G X 12 Packs / CTN
3KG X 4 Packs/CTN
2KG X 6 Packs / CTN
RELATE RECIPES
Braised Mackerel Pike with Soybean Paste
Pan-freid Rice with Mushroom and Vegetables
Korean Eggroll
Pan-fried Kimchi and Rice
Pan-fried Mushroom Patties
Soybean Paste Stew with Shepherd's Purse and Oysters
Vegetable Salad with Soybean Paste Sauce
Spinach Soybean Paste Soup
Steamed Soft Tofu with Soybean Paste Sauce
Stir-fried Bean Paste Mushrooms
Thick Soybean Paste Stew
Potato and Green Pumpkin Soybean Paste Stew
Chicken with Soy Bean Paste Sauce
Mushrooms with Soybean Paste on Rice
Bean Curd and Shrimp Pancake
Boiled Chicken Rice in Soybean Paste
Korean Egg Roll
Pan-fried Kimchi and Rice
SISTER PRODUCTS
Soybean Paste
Soybean Paste - Japanese Style
DESCRIPTION
Special fermentation process guarantees good taste
Fermentation from maturation over 800mg% guarantees savory taste
No chemical additives to 100% pure bean paste
"Maturation": The higher the maturation degree for fermentation, the greater the protein content