| 摘要 |
In the present invention, provided are a nutrition ssamjang (Korean paste using soybean) and a manufacturing method thereof comprising a first step of manufacturing a first paste in which 35-45 parts by weight of sticky rice and 0.3-0.6 parts by weight of red pepper powder are mixed with 35-45 parts by weight of fermented soybean and 8-12 parts by weight of salt for a total of 100 parts by weight, whose salinity is between 18 and 25, and are kneaded. The ssamjang of the present invention prevents people from taking much salt and is allowed to make flavor rich by adding straw berries and dates. |
