Why You’ll Love It
- Cooked Korean soybeans are fermented in salt over months to produce a wonderful umami-packed paste
- Contains great health benefits and is an essential in Korean cooking
- Enhance your stew/jjigae with natural flavour enhancers such as onion, garlic, kelp, mushrooms and/or dried anchovies
Can be consumed daily in moderation
Value for money
Essential ingredient for Korean cooking
Promotes health benefits
Reduces hangover effects
Can be served directly from the can, quickly grilled, deep-fried, or incorporated into pasta or salads.
Versatile ingredient with limitless possibilities
Eat straight from the can, or pour whelk into sieve and rinse under cold running water. Eat whole or cut into bite sized pieces for various dishes.
A popular anju (snack paired with alcoholic drinks)
Can be used in recipes in place of similar seafood like conch, abalone, squid, and clam.
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