Korean cuisine is all about semi-finished seasonings, such as their Korean chili sauce, dashi (soybean paste), and frying sauces, which are all half-yearly products. The chili sauce pictured below:?

Look at the ingredients: rice, wheat flour, chili powder, salt, sugar dilution, cooking alcohol, monosodium glutamate, etc. made of hot sauce.

Korean chili sauce,

Korean chili sauce double subdivided a lot of there, for not using the use of different ingredients, there are wrapped rice sauce, there are fried rice cake sauce. In fact, they are all hot sauce.

The soybean paste is also known as soybean paste, after fermentation of soybeans and the city, is also used to add a lot of ingredients. And the domestic soybean paste has a sense of difference.

The sauce is also subdivided into many categories: there is frozen sauce, and there is also stinky sauce.

Basic seasonings are also available, such as ground beef, apple cider vinegar, thinned sugar, fish sauce, etc.