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Size:250g

Hatkongmaru Jangheung Red pepper paste is a slow food that used Korean red pepper and 5-year old bay salt. It has no preservatives, artificial colorings and chemical ingredients

This product is born from the traditionally inherited skills and 35 years of experience.

Fermented using traditional manual method along with excellent craftsmanship

The red pepper taste with fermented soybean lump is an excellent source of abundant vitamin and good protein

The highly active enzyme that breaks down the starch and the enzymes that break down protein facilitates the food digestion

The capsaicin ingredient that makes the food taste spicy breaks down the fat and prevents obesity.

100% Korean red pepper that has been manually cultivated