It is a Korean soybean fermented soybean paste aged in a loess room, using only sea salt minus salt from the west coast for more than four years, and naturally fermenting it in a patented earthenware jar for a deep taste.

After washing and drying the best peppers directly, red pepper paste meju is made in the traditional way, and seasoning and preservatives are not used, making it taste sticky and light.

It uses only domestic beans and manufactures them in the same way as conventional methods. By freeze-drying and powdering traditional wongyeong cheonggukjang, it minimizes the destruction of nutritional value, and the unique smell of cheonggukjang is reduced, so you can mix it with various salads or just eat it without feeling rejected.