Kisoondo Brown Rice Gochujang Key Ingredients
Gochugaru/Red pepper flakes
Rich in minerals and antioxidants, it is believed to aid in blood circulation, digestion and oral health. Hand harvested sea salt is packed into local winter bamboo and roasted over pine wood fire for 3-4 days; this process is repeated nine times over two months.
Roasted bamboo salt
Roasted bamboo salt, a fixture in most Korean kitchens, came to prominence as a natural medicine. Rich in minerals and antioxidants, it is believed to aid in blood circulation, digestion and oral health. Master Ki creates her own version by packing winter bamboo from Damyang with hand harvested sea salt, and then roasting the shoots for 3-4 days over a pine wood fire at over 700°C.
Master Ki makes her own rice grain syrup that goes into the gochujang. Used as an alternative to sugar in Korean kitchens, Master Ki's rice malt syrup is made using only house made malt (100% barley) and rice.
Unlike white rice in which the brand and the germ have been removed, brown rice contains three parts of the grain cernel, making it a whole grain. Plentiful in B Vitamins, iron and magnesium in addition to being rich in fiber, brown rice has been known to help lower cholesterol.