1. How are Bumil Soybean Paste’s large beans and small beans different in usage?
– The bean size just refers to how fine the grinded beans are. There is no difference between the two items in the amount of beans and in usage. But our consumers generally use the large bean paste for bean paste stew and vegetables seasoned with soybean paste and the one with small beans for Miso soup, Gochujang, etc.

2. What’s good about low-temperature ripening?
– Bumil Soybean Paste is high in bean content (soy bean 36.5%); therefore it may turn sour during ripening. For this reason, we ripen it at low temperature to eliminate the sour flavor and produce the best taste.

3. Soybean paste has turned black. Can I still eat it?
– Fermented food like bean paste starts fermenting from making. During fermenting, melanoid (dark brown pigment) emerges. Some don’t like the dark color. But note that the color indicates a high degree of ripening, which means the bean paste has a deeper flavor and is even good for anti-aging!

4. What’s the difference between Bumil Soybean Paste and Bumil White Miso?
– Bumil Soybean Paste is Korean soybean paste and used for stew and seasoning. Bumil White Miso is Japanese-style white soybean paste with malted rice on it and used for miso soup and the like.

5. You have so many kinds of soy sauce. How are they used?
– In fact, you can use any kind, except for the soup soy sauce, which is used for its unique purpose. For the best use of each kind, we have categorized their usage.
  · Bumil Soy Sauce: its high brewed content creates a deep flavor, making a good sauce for Sushi/ Sashimi.
  · Bumil Thick Soy Sauce: for heated Korean food (hard-boiled food and stir-fried dishes)
  · Bumil Bulgogi Soy Sauce: less salty and delicately sweet, making a good sauce for barbecued beef.

6. Your pepper paste(Bumil Gochujang) is relatively unknown. What are its strengths?
– Our pepper paste contains much red pepper powder (12.8%) and therefore is less sweet and deliciously spicy and boasts of a deep savory flavor evocative of Korean home-made Gochujang.

7. You have two types of Ssamjang. What’s the difference?
– Bumil Ssamjang has a relatively strong flavor because it is a mixture of Bumil Bean Paste and a lot of various vegetables. We recently noticed some young consumers looking for Ssamjang with milder flavor and a bright color, which prompted us to develop Bumil Ssangjang Mild.