Chungjungone Sunchang Traditional Raw Soybean Paste 1 kg

User Guide

Boiling soybean paste stew
Ingredients: 4 cups of water (normal household cup), 1 onion, half tofu, a little green onion, 1 cheongyang red pepper, 2,5T soybean paste, 0,5T red pepper powder, 0,5T minced garlic

1. Pour water into a pot and make stock with anchovy and kelp.
2. While making the stock, cut the ingredients into appropriate sizes.
3. Scoop through a sieve to loosen the miso so that there are no lumps.
4. Add onion and boil. Add tofu and red pepper powder and bring to a boil.
5. Add the rest of the ingredients, boil again, and enjoy.

Ingredients & Allergy

Purified water, soybean (foreign: USA, China, Canada), wheat flour ( wheat : USA, Australia), refined salt (85,2% domestic, 14,8% from China), Korean soybean paste ( soybean , refined salt), soybean paste ( Meju , Refined Salt), Alcohol, Meju powder, Broth base, Soybean paste (fermented bacteria)

Nutritional Information

calorie 615Kj / 147Kcal
Fat 3,5g
saturated fat 0,0g
carbohydrate 17,7g
sugars 11,8g
protein 11,8g
salt 4.3g