Gochujang 고추장 or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it has been naturally fermented over years in jangdok (earthenware) on an elevated stone platform, called jangdokdae, in the backyard.

Ssamjang 쌈장 is best known as a dipping sauce that accompanies lettuce wraps for Korean BBQ. Ssamjang is a simple, stir-together dipping sauce that balances its salty, sweet, spicy, bitter, and savory ingredients.

Dasida (다시다) is a Korean instant anchovy stock. Experience the flavor of homemade cooking full of mom's tender loving care. Use about 1 teaspoon for about 3-5 cups of water, depending on how flavorful you want your broth. Good stuff, a little goes a long way. If you like the taste and smell of fish, you'll like this.

The product's base consists of beef and anchovies, and its flavor is enhanced by vegetables such as green onions, garlic, onions and spices, so you can be sure to rely on it to use with any types of food. Use about 1 teaspoon for about 3-5 cups of water, depending on how flavorful you want your broth. Good stuff, a little goes a long way. If you like the taste and smell of beef, you'll like this.

Gochugaru is smoky in flavor, with a mild sweetness. It's moderately spicy, but not enough to where it overpowers its own unique flavor profile. Even in appearance, gochugaru flakes differ from other forms of red chili flakes. It is used for making Kimchi and as an added spices for tteokbokki, JJampong, JJigae and many more.

Gochugaru is smoky in flavor, with a mild sweetness. It's moderately spicy, but not enough to where it overpowers its own unique flavor profile. Even in appearance, gochugaru flakes differ from other forms of red chili flakes. It is used for making Kimchi and as an added spices for tteokbokki, JJampong, JJigae and many more.

Gochugaru is smoky in flavor, with a mild sweetness. It's moderately spicy, but not enough to where it overpowers its own unique flavor profile. Even in appearance, gochugaru flakes differ from other forms of red chili flakes. It is used for making Kimchi and as an added spices for tteokbokki, JJampong, JJigae and many more.

1. Contains 1% of korean acacia honey 2. Dipping sauce with a well-balanced sweet and smoky taste 3. Well with fried chicken, corn dogs and various fried foods.

Curry sauce combines carefully selected tomatoes, onions, red peppers and coconut to create a tasty Indian sauce. How to Cook: Cut meat, onion, potato, and carrot into a bite-size and in a skillet stir-fry with oil until cooked. Add 3 cups(700mL) of water and cook until all ingredients get tender. Put curry powder into the cook-pot slowly and stir well over low heat. Pour it on the cooked rice and enjoy it.