Mix glutinous rice flour, the primary ingredient, with malt syrup, fermented soybean powder, and hot pepper powder. Season the mixture with salt. In some cases, glutinous rice flour is steamed and mixed with fermented soybean powder, hot pepper powder, and salt. Malt syrup is not used.
This hot pepper paste is lustrous and soft, so it ranks top among hot pepper pastes. Usually, it is used in making Chogochujang (a sour and sweet hot pepper paste sauce) or to give an attractive hue to food.

This is the most common hot pepper paste. Mix wheat flour with malt syrup and boil the mixture until it becomes yellowish and clear. Add fermented soybean powder, hot pepper powder, and salt. This type of hot pepper paste is used in seasoning stews and vegetables and in making pickles.

This type of hot pepper paste is common in Chungcheong-do. Grind and pound barley and ferment it in a room. Mix it with hot pepper powder, fermented soybean powder, and salt. Malt syrup is not used. This paste is used as a Ssamjang sauce in the summer

Boil kaoliang flour in brine to a paste and add fermented soybean powder, malt syrup, and hot pepper powder. Season this mixture with salt.

Steam rice flour. Boil soybeans and red beans completely and mash them to make dough. Mix steamed rice flour, mashed soybeans, and red beans with hot pepper powder.

This is made from sweet potatoes in Macheon of Gyeongsang-do, where fire-field farmers live.

This is made in the season when garlic is harvested. Mix powdered glutinous rice, crushed garlic, and fermented soybean powder with hot pepper powder.

This is made from the mixture of jujubes, powdered glutinous rice, fermented soybean powder, and hot pepper powder.

This is made by mixing coarse soybean flour left over in the sieve, barley flour, and fermented soybean powder with hot pepper powder. This paste is usually used for stews, and tastes sour and sweet

Also called "Yeokkojang", this type of paste is common in Jinju and Jeonju. It is made by adding starch syrup, brown sugar, and boiled starch syrup to hot pepper paste to make the paste lustrous. It is used as a sauce for sliced raw beef or bibimbap (boiled rice with meat and vegetables).

Mixing ginseng powder with hot pepper paste adds the taste and flavor of ginseng to the paste. This paste also has the taste of peanuts. It is a highly nutritious paste.

Thanks to the use of pumpkin seeds, this paste is quite tasty and functionally nutritious.

This paste can reduce the salty and spicy taste of traditional hot pepper pastes. It also has a plain and sour taste to appeal to the palate of young people. It contains minerals from apples. In particular, the acid contained in apples heals the inflammation of inner organs and removes impurities from the body.

Make a concentrated peach solution from low-grade peaches that are harvested after peak harvest season or damaged by natural disasters. Use the solution in making hot pepper paste. It can help make up for financial losses of farmers. It is tasty and is rich in nutrition as well.

Malt is often used as an enzyme for saccharifying hot pepper paste. This paste uses fruit juice that meet the taste of consumers, instead of malt. The fruit juice reduces the duration of saccharifying and adds fruit minerals and flavors to the hot pepper paste.

This is made by using embryo buds of rice that contain more vitamins, minerals, and other special nutrients than common starch flour, such as glutinous rice flour, ordinary rice flour, and wheat flour.

This is made in the season when garlic is harvested. Mix powdered glutinous rice, crushed garlic, and fermented soybean powder with hot pepper powder.