We fermented Makjang for one year with powdered Korean hot pepper and seed of Korean hot pepper. Then, we added Ganjang and powdered Doenjang to it, and re-fermented it for one more year, and made it tasty by garlic juice, onion juice, and honey. It can make good dishes with savory taste when added to all seasoned greens, boiled cabbage soup, mallow soup, and Kimchi soup.
