Fig. 3
Modified from Korea Health Industry Development Institute [36]
A survey on daily average seasoning consumption by Koreans. The seasonings used most by Koreans were kanjang, gochujang, and doenjang in that order. The combined daily intake of Jangs is more than 10 times the salt intake. Ssamjang is made by mixing doenjang or/and gochujang, which is added on grilled meat or barbecue during wrapping them with perilla leaf