Yellow Soybean fish gift 일반 도라지보다 사포닌 함량이 2~3배

일반 도라지보다 사포닌 함량이 2~3배 높은 한국산 발효 홍도라지와 폴리페놀 풍부한 배즙을  황금비율로 섞고 젤리로 완성했어요

우유를 부어 잘 저어 드시면 되고

버터에 섞어 구운 채소나 파스타에 버무리면 진하고 따뜻한 감칠맛이 납니다

This is not a product defect

Yellow Soybean fish gift 일반 도라지보다 사포닌 함량이 2~3배Highlights A handful tossed into the rice cooker, a bowl of cold soybean broth, a crock of soybean paste slowly fermenting it all begins with one bean. Baektae are the yellow soybeans at the foundation of Korean cooking, which is exactly why the bean itself has to be good. DN Food grows these entirely in the Gangwon do highlands of Jeongseon, Pyeongchang, and Yeongwol, tracing every batch to named farmers for kernels that come out dense and tightly