Fermented Soybean Chili Paste
Default unit: pcs · Less common product
Description
Fermented soybean chili paste is a traditional Korean condiment made from soybeans, rice, and chilies that undergoes long fermentation. The paste delivers a deep, spicy flavor and is used in marinades, sauces, and stir‑fries.
Nutrition
(per 100g)
Vitamins & minerals
Vitamin A, Vitamin C, B‑vitamins (niacin, B6)
How to choose
Choose a paste with a deep red color, smooth and uniform texture, and no white spots. It should have a fragrant, mildly spicy aroma without any off‑notes or mold. Check the best‑by date and ensure the lid seals tightly.
How to store
After opening, keep the jar refrigerated in an airtight container and use within 2–3 months. Unopened jars can be stored in a cool, dark pantry.
Explore more in the encyclopedia
Discover more foods and their nutritional benefits
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App