Jjajang is a Korean fermented soybean paste — a cooking sauce made by naturally fermenting and maturing soybeans and wheat flour in the traditional Korean way. While it shares a similar fermentation process with Chinese doubanjiang or hoisin sauce, Korean Jjajang is distinctive for the deep, rich flavour it develops through a stir-frying (pre-cooking) process. Just as European aged cheese or wine gains complexity through maturation, this product develops its unique umami character through fermentation. The term "stir-fry paste" indicates that this is a culinary paste intended for use in cooking — not eaten directly, but used as the base for dishes such as Jajangmyeon or Jajangbap. Assi Stir-Fry Jjajang is a heat-processed product: simply stir it together with meat and vegetables in a pan to create a rich, full-flavoured Jjajang sauce.

Yes, Assi Stir-Fry Jjajang contains allergens that are subject to mandatory labelling under EU Regulation 1169/2011. Specifically, it contains gluten (from wheat flour) and soybeans. Anyone with a wheat or gluten allergy, or a soybean allergy, should avoid this product or consult a medical professional before use. This product also contains the flavour enhancer monosodium glutamate (E621, MSG) and the preservative potassium sorbate (E202). Those who are sensitive to MSG are advised to adjust the quantity used accordingly.

Assi Stir-Fry Jjajang is a high-salt cooking paste containing approximately 9.01g of salt per 100g. This is because the product is not a ready-to-eat sauce but a concentrated cooking ingredient, used in small quantities diluted with water or stock. Much like soy sauce or fish sauce, a typical serving for one portion of food uses around 2–4 tablespoons (approximately 30–60g), to which water, vegetables, and meat are added — significantly reducing the salt level in the finished dish. Those on a low-sodium diet or managing their salt intake are advised to reduce the amount used and add sufficient water or stock to dilute the paste. If you have a health condition that requires sodium restriction, such as high blood pressure, please consult a healthcare professional.

The vegan and vegetarian suitability of Assi Stir-Fry Jjajang has not been officially confirmed at this time. The declared ingredient list — water, wheat flour, caramel, soybeans, salt, monosodium glutamate (E621), soybean flour, glycerol fatty acid esters, potassium sorbate, and seed malt — appears to consist of plant-based ingredients; however, the manufacturer (Assi) has not officially confirmed whether any animal-derived processing aids are used during production. Those following a strict vegan or vegetarian diet are advised to contact the manufacturer directly before purchasing. Regarding halal certification, no official halal certification mark has been confirmed for this product. Those requiring a halal diet are advised not to use this product.

Assi Stir-Fry Jjajang 1kg is a large-format cooking paste. Before opening, store in a cool, dry place away from direct sunlight. After opening, transfer to an airtight container or seal the original packaging tightly and refrigerate. Once opened and refrigerated, it is recommended to use the product within 2–4 weeks. This product contains the preservative potassium sorbate (E202), which helps extend shelf life. Always refer to the best-before date and storage instructions printed on the product packaging as the primary guide. Discontinue use if the colour or smell changes.