 | UNYANG TRADITIONAL FOOD CO., LTD. Representative: Kyoungmin Kim Address: 267-7, Samdong-ro, Samdong-myeon, Ulju-gun, Ulsan, Republic of Korea Contact: 052-254-0988 Email: kkm11181@naver.com Homepage SNS |
we produce Korean traditional fermented food.
In 1984 our parents set up in business.
The date of incorporation of this company was 18 Jun 2019. Our company's annual sales are currently US 637,428 steadily growing. 2020 - US 131,679 / 2022 - US 360,385 / 2024 - US 637,428.
| ■ Product / Brand Introduction |
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| Fermented soybean |
It is a self-kit that makes soy sauce and soybean paste after 60 days when salt water is poured into fermented fermented soybeans.
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| soybean paste |
Soybean paste is similar to a Japanese miso. But the beans are thicker and more salty.
It is used for soybean paste stew, seasoning, and seasoned vegetables.
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| barley and red chili paste |
Barley red pepper paste is a spicy sauce made by adding red pepper powder and syrup to fermented soybean lump.
It is used to make Korean tteokbokki, or it is used as red pepper paste stew, meat sauce, and sushi sauce.
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| soy sauce |
Korean traditional soy sauce is similar to Japanese tsuyu.
It is soy sauce fermented for about six months and has a clear color and is saltier than tzuyu.
This soy sauce is used for clear soup dishes and seasoned vegetables.
UNYANG TRADITIONAL FOOD CO., LTD.
Representative: Kyoungmin Kim
Address: 267-7, Samdong-ro, Samdong-myeon, Ulju-gun, Ulsan, Republic of Korea
Contact: 052-254-0988
Email: kkm11181@naver.com
Homepage
SNS
we produce Korean traditional fermented food.
In 1984 our parents set up in business.
The date of incorporation of this company was 18 Jun 2019. Our company's annual sales are currently US 637,428 steadily growing. 2020 - US 131,679 / 2022 - US 360,385 / 2024 - US 637,428.
It is a self-kit that makes soy sauce and soybean paste after 60 days when salt water is poured into fermented fermented soybeans.
Soybean paste is similar to a Japanese miso. But the beans are thicker and more salty.
It is used for soybean paste stew, seasoning, and seasoned vegetables.
Barley red pepper paste is a spicy sauce made by adding red pepper powder and syrup to fermented soybean lump.
It is used to make Korean tteokbokki, or it is used as red pepper paste stew, meat sauce, and sushi sauce.
Korean traditional soy sauce is similar to Japanese tsuyu.
It is soy sauce fermented for about six months and has a clear color and is saltier than tzuyu.
This soy sauce is used for clear soup dishes and seasoned vegetables.