Page 10 - 북하특품사업단

전통방식으로�담은�젓갈

Salted fish in a traditional way

전남� 장성에서� 직접� 농사지은� 고춧가루와� 양념장을
멍게와�버무려�저온숙성시켜�깊은�맛이�우려나오도록
만들었습니다. 볶음밥�재료나�비빔밥에�곁들여�먹을�수
있는�전통젓갈입니다.

We made the sauce with red pepper powder that
we farmed in Jangseong, Jeollanam-do, Korea.
And it was prepared by aging at low temperature
for a deep taste. It is a traditional salted fish that
can be used in various dishes.

S1 S2

삼채가자미식해 삼채갈치속젓
seasoned flatfish seasoned hairtail

가자미, 천일염, 고춧가루, 마늘, 생강, 삼채, 감식초, 조미고추분말 (포도당, 갈치, 전어, 천일염, 고춧가루, 마늘, 액젓, 생강, 삼채, 감식초
파프리카추출색소, 마늘분말), 혼합조미료(찐밀가루, 고춧가루, 포도당, 천일염,
마늘분말), 참깨, L-글루타민산나트륨, D-소르비톨, 설탕, 소르빈산칼륨, 차조
Sand dab, salt, red pepper powder, garlic, ginger, hooker cutlassfish, shad, salt, red pepper powder, fish sauce, ginger,
chives, persimmon vinegar, red pepper powder seasoning, hooker chives powder, persimmon vinegar
mix seasoning, sesame, L-monosodium glutamate, D-Sorbi-
tol, sugar, Potassium sorbate, glutinous millet

150g 400g 5kg 10kg 150g 400g 5kg 10kg