Naturally fermented 5-year-aged vinegar provides the acidity that brightens up this gochujang while the addition of Maesil Plum brings a subtle sweetness to the paste that balances the spicy flavor.
GOCHUJANG WITH 5-YEAR AGED VINEGAR Hanega added their signature 5-year aged vinegar to make their gochujang and it is as great as it sounds. The acidity from the vinegar brightens up the whole gochujang and the addition of Maesil Plum brings a subtle sweetness to the whole paste that balances the spicy flavor. The balance of the flavors make this gochujang versatile, where you may be able to omit any sugar or honey that the recipe may call for and use less acid, such as lemon or vinegar. We love having this mixed with rice and veggies, or with some sesame oil to make some bibim noodles.
● 500g jar ● Made in Ganghwado, South Korea ● No preservatives, additives, or refined sugar ● Ingredients: Chili pepper flakes (gochugaru), maesil plum extract, fermented soybean powder, glutinous rice powder, sea salt, honey, rice syrup, vinegar, water ● Keep refrigerated
5-Year aged Ginkgo 'Hyo' Vinegar Hanega’s flagship product and also its best selling, this ginkgo vinegar is unlike anything we’ve tasted. Ginkgo from the family orchard is combined with 14 other herbs, fruits, grains and roots and then aged for at least five years. So flavorful and yet incredibly light, it balances herbal notes with a hint of orange, and can be used in delicate crudos or salads, or with stronger-flavored dishes. Learn more about Hyo vinegar here.