Description :
This Anchovy Stir-Fry Gochujang is a flavorful blend of Korean gochujang (fermented red chili paste) and stir-fried small anchovies, creating a rich and savory umami taste. Enhanced with kelp extract concentrate, perilla seeds, and garlic, this gochujang-based condiment offers a perfect balance of spice, depth, and natural sweetness.
Its bold and complex flavors make it a versatile addition to rice, noodles, grilled meats, or even as a dipping sauce. Packed with high-quality, locally sourced ingredients, this is a must-have for lovers of Korean cuisine.
Volume : 120g
Ingredients : Gochujang (Korea), Small Anchovies, Kelp Extract Concentrate, Malt Syrup, Perilla Seeds, Minced Garlic (All Korean-Origin)
More information :
Korean Jang (Soy Sauce, Doenjang, Gochujang)
Korea's climate is well-suited for soybean fermentation, making jang (Korean fermented soybean pastes and sauces) a unique product of complex fermentation involving three types of microorganisms: mold, bacteria, and yeast. Compared to raw soybeans, jang is more nutritious and easier to digest due to the microbial activity that occurs during fermentation.
Soybeans are rich in genistein, a compound known for its anti-cancer properties, and isoflavones, which help prevent osteoporosis in,aging women. They also contain linolenic acid and vascular dissolution enzymes, which contribute to cardiovascular health, and choline, which is beneficial for preventing dementia. Trypsin inhibitors in soybeans can support diabetes management.
In particular, vitamin B12, which is abundant in jang, aids in preventing anemia and supports brain health. Additionally, arginine and other amino acids, vitamins, and minerals present in fermented soy products help improve liver function, making them beneficial for those suffering from chronic fatigue.
Recently, cases of atopic dermatitis (eczema) have become more common among children, and incorporating jang into their diet from an early age, such as through baby food, may be beneficial.
Scientific research has confirmed the various health benefits of jang, including doenjang’s (fermented soybean paste) ability to improve blood circulation and its anti-tumor properties, as well as gochujang’s (fermented red chili paste) role in weight management and its anti-cancer effects.
In 2024, Korea’s traditional jang-making culture was inscribed on UNESCO’s Intangible Cultural Heritage list. Koreans commonly season and cook their food using gochujang, soy sauce, and doenjang. A classic example of a jang-based dish is doenjang-jjigae (soybean paste stew), a staple of Korean cuisine and a beloved soul food of Koreans.