It was made by putting glutinous rice flour in Yeotjilgeummul, boiling it for 5-6 hours and cooling it and then ripening it with jujube fermented enzyme liquor,
Cheonggukjang powder, pepper seed powder, bay salt for about one month. Eat it by putting sesame seeds, garlic, nuts, perilla oil or sesame oil according to your preference. Ingredients are purely domestic and please make sure to refrigerate it because it has no preservative.
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