One of the last inventions of Korean Herbalist Master Insan, Radish Paste (무엿) is created from white radishes harvested during frost with added garlic, ginger, and herbs and then boiling them over a fire of pinewood for a long time. Malt is added to make "yeot," the paste is boiled down again and chilled. It takes about 48 hours to make Radish Yeot and it is made strictly by hand. Ingredients: Korean radish 78.53%, field garlic 7.85%, Ziziphus Spinosa 2.75%, malt 2.75%, jujube 2.75%, ginger root 2.75%, raw sugar 1.31%, licorice 1.31% The product comes in a glass jar and should be stored in the refrigerator after opening, or a cool dry place.
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