A staple in Korean cuisine, this thick, deep red fermented chile paste is funky, spicy, and sweet; made with all natural ingredients by traditional production methods passed down over 10 generations.
About Kisoondo Brand:
Since the 1970s Kisoondo Traditional Jang has produced an array ofjangproducts, fermented culinary staples including pickles, using knowledge built over several generations. The family's multiple-award-winning matriarch Soondo Ki has been designated a Korean Food Grand Master by the Korean Ministry of Agriculture, Food and Rural Affairs, and has built a following in Korea and overseas. Only Korean grown, all natural, non GMO products are used to create Kisoondo'sjangproducts. The family also makes the mainjangingredients, aged soy sauce and roasted bamboo salt, in house.
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