Hwak Kkaen Da

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Hwak Kkaen Da Price And Quantity

Minimum Order Quantity 30000 Unit

Product Description

Product Features

- Main materials of Hwak kkaen da consists banaba leaf, balsam, moringa leaf, green tea from Philippine organic farming and sub material consists condensed fluid of ginseng steamed red, cinnamon, dried orange peel, etc and produce without any chemical additives.

- Hwak kkaen da different from other hangover solution products which produced by several condensed fluid diluted.

- Factory produce only for hangover solution drink in order to raise specialty of products.

Product Usage

1. Ferment tea for hangover prevention

- Producing tea by ferment process and it may boost hangover recovery effects and protect liver function.

2. Quick recovery from the fatigue

- Hangover prevention and escapes from hangover pain Enhance blood circulation, Recovery liver function, Maintain physical condition

3. Suggested drinking manner

- 30 minutes before drink alcohol and after finish drink dr
- Next day morning when feels hangover or pain
- Whenever feels tired or fatigue

4. New concept hangover solution for boosting liver function

- Escape from hangover pain by promoting decomposition of acetaldehyde
- Hwak kkaen da shows more hangover recovery effect for high grade of alcoholic drinks such as whiskey or vodka.

Company Profile

With the spread of the drinking culture and improvement of living

standards, the population of those who indulge in alcohol has continued to rise. At the same time, the hangover recovery market has

considerably expanded. Even though a variety of products have been released, many consumers have not been very satisfied with their effects. DONGHAEBIO has developed a specialized fermentation system to produce the best hangover recovery products and finally released Hwakkkaenda after continued R&D. Its remarkable effects were certified by the government body in April 2017. To improve our specialty, weve been dedicated to producing hangover solution drinks only.

A Distinctive Korean Spice Paste

Hwak Kkaen Da stands out in Korean cuisine for its potent heat and satisfying umami, derived from fermented soybean paste. The harmonious mix of red pepper powder, garlic, and sugar creates a layered flavor that's perfect for adventurous cooks seeking authentic taste experiences.

Carefully Crafted for Intense Flavor

Fermentation is key to unlocking the full potential of Hwak Kkaen Da. This natural process not only deepens the paste's flavor but also enriches its nutritional value. Each ingredient is selected to ensure a robust, spicy, and savory profile that enhances any dish.

FAQ's of Hwak Kkaen Da:

Q: How do I use Hwak Kkaen Da paste in my cooking?

A: Hwak Kkaen Da paste is versatile and can be used as a seasoning, marinade, or cooking ingredient. Simply add it to soups, stews, stir-fries, or grilled meats to impart a spicy, savory depth.

Q: What are the main ingredients of Hwak Kkaen Da paste?

A: The paste is made from red pepper powder, garlic, salt, sugar, and soybean paste, fermented to develop its characteristic hot and spicy flavor.

Q: When should I add Hwak Kkaen Da during food preparation?

A: You can incorporate Hwak Kkaen Da at various stages: mix it into marinades before cooking, or stir it into dishes mid-way to allow its flavor to blend fully.

Q: Where should I store Hwak Kkaen Da paste for optimal freshness?

A: Store the paste in a cool and dry place, ensuring the container is tightly sealed to maintain its flavor and extend shelf life.

Q: How is Hwak Kkaen Da paste made?

A: Hwak Kkaen Da is produced by fermenting a blend of red pepper powder, garlic, salt, sugar, and soybean paste, which intensifies both its heat and richness.

Q: Is Hwak Kkaen Da paste suitable for people with soy allergies?

A: No, Hwak Kkaen Da contains soybean and should be avoided by individuals with soy allergies.

Q: What are the benefits of using Hwak Kkaen Da paste in dishes?

A: Hwak Kkaen Da adds a complex, spicy kick and enhances umami, bringing depth to recipes while also benefiting from the nutrition and probiotic qualities of fermentation.